Permeate is the by-product of the ultrafiltration in a kind of cheese making process, and as a waste disposal of dairy companies, was applied in production of orange beverage. The purpose of this study was to investigate the possibility of using the foam mat drying method to prepare permeate-based orange beverage powder while maintaining its physicochemical properties. In 3 order to prepare the beverage foam, the desired amounts of egg white 4% and basil gum solution 0.2% were added to the orange beverage and were mixed for 6 minutes. Drying was performed under different temperatures (45, 65, and 80°C) and microwave power (360, 600 and 900 W) and freeze-dryer with (3 mm) thickness. Some properties of the beverage powder including moisture content, water activity, solubility, water binding capacity, rehydrating the powder, hygroscopy, flowability, porosity, pH, color, DSC, and FTIR characteristics were investigated. It was observed that freeze dried beverage powder had the maximum solubility and highest flowability.