In order to produce high gel strength egg white powder, Box-Behnken model was used to optimize the heating conditions in dry state of egg white protein production process. The gel properties of egg white powder were determined in various conditions. Results showed that the optimized conditions of heating conditions as follows: 84.8°C of temperature, 10.3 days of heating time, 10.3 % of relative humidity. Gel hardness of egg white powder increased from 408.36 g to 952.62 g through this treatment under the conditions. A tight and more uniform network with constant stability was observed in the gel of egg white powder after heating in SEM (5000×). The results showed that heating in dry state is an efficient method to improve gel properties of egg white powder.
