The objective of study was to design and development of spray drying technology for production of salt powder. The process design and build spray dryer that consisted of three parts: an atomizer a drying column and a dry powder collecting unit. The operation of a spray dryer was co-current flow. A drying column had diameter 0.5 m high 1.5 m and heater 15 kW with automatic temperature control PID 220 V AC power. The test used a saline solution. The inlet air temperature had 5 levels: 130 140 150 160 and 170 ?C. The inlet air velocity had 5 levels: 8 8.5 9 9.5 and 10 m/s. The results were a spray dryer be able to saline solution became salt powder with moisture content between 1.0 - 2.5 % (wet basis) which was in the standard of pure consumable salt (TIS 2086-2544) and can be classified at first class that moisture content had no more than 3 %

This paper aimed to study the process of making instant Pad Thai powder by Spray Drying method. The appropriate temperature of hot gas and the quantity of Maltodextrin in processing instant Pad Thai powder by Spray Drying method were studied. Factorial in Completely Randomized Design (CRD) was used. The study found that the appropriate quantity of Maltodextrin was 20% and the appropriate temperature for in and out hot gas was 150/90 ºC. The color variation of the finishing instant Pad Thai powder was as follow: Bright colors L* 88.32 Red a* 0.99 Yellow b* 8.26. The color variation after cooking the product was: Bright colors L* 30.73 Red a* 3.08 Yellow b* 8.25. aw 0.22. The moisture of the powder was 1.24. Then the consumer satisfaction was studied by using 3 types of Pad Thai Noodles; Pad Thai Noodles with Instant pad Thai Powder Pad Thai Noodles with regular Pad Thai sauce and Pad Thai Noodles sold in general market. Randomized Complete Block Design RCBD was used. The study of the consumer satisfaction revealed that there was no difference between pad Thai Noodles made with Instant Pad Thai Powder and Pad Thai Noodles made with regular Pad Thai sauce at the statistical significance (p>0.05). The testers rated the overall taste of Pad Thai Noodles at 7.57. Next the researcher studied the expiration period of Instant Pad Thai Powder by packing the product in double vacuum foil and storage the product at 4 different temperatures 30 35 45 and 55 degree Celsius. Then the product was studied to evaluate the physical chemical microorganism and sensory property. The product kept at 55 ºC was the most different of the four storage products at p ≥ 0.05 with the highest level of consumer satisfaction at color = 7.33 smell = 7.30 taste = 7.90 texture = 7.57 and total = 7.40. The amount of microorganism yeast and fungus were at the safe level to comsume.

This paper aimed to study the process of making instant Pad Thai powder by Spray Drying method. The appropriate temperature of hot gas and the quantity of Maltodextrin in processing instant Pad Thai powder by Spray Drying method were studied. Factorial in Completely Randomized Design (CRD) was used. The study found that the appropriate quantity of Maltodextrin was 20% and the appropriate temperature for in and out hot gas was 150/90 ºC. The color variation of the finishing instant Pad Thai powder was as follow: Bright colors L* 88.32 Red a* 0.99 Yellow b* 8.26. The color variation after cooking the product was: Bright colors L* 30.73 Red a* 3.08 Yellow b* 8.25. aw 0.22. The moisture of the powder was 1.24. Then the consumer satisfaction was studied by using 3 types of Pad Thai Noodles; Pad Thai Noodles with Instant pad Thai Powder Pad Thai Noodles with regular Pad Thai sauce and Pad Thai Noodles sold in general market. Randomized Complete Block Design RCBD was used. The study of the consumer satisfaction revealed that there was no difference between pad Thai Noodles made with Instant Pad Thai Powder and Pad Thai Noodles made with regular Pad Thai sauce at the statistical significance (p>0.05). The testers rated the overall taste of Pad Thai Noodles at 7.57. Next the researcher studied the expiration period of Instant Pad Thai Powder by packing the product in double vacuum foil and storage the product at 4 different temperatures 30 35 45 and 55 degree Celsius. Then the product was studied to evaluate the physical chemical microorganism and sensory property. The product kept at 55 ºC was the most different of the four storage products at p ≤ 0.05 with the highest level of consumer satisfaction at color = 7.33 smell = 7.30 taste = 7.90 texture = 7.57 and total = 7.40. The amount of microorganism yeast and fungus were at the safe level to comsume.