This research work is comprised of development of an experimental test setup of vacuum spray dryer. The built setup was aimed to acquire the benefits of drying process in vacuum which leads to low temperature drying and also spray drying which leads to increase in heat transfer by providing more surface area of fluid. The compound which is first dried by conventional spray dryer was Maltodextrin solution(Fernanda de Melo RAMOS, 2016). Then another Malodextrin sample was dried by using vacuum. Use of vacuum leads to overall low temperature process than conventional drying. Vacuum was in the pressure range of 20 millibar to 50 millibar(Aoyama et al. 2009). The resultant or products achieved by these two processes then studied. Their properties like size distribution of the particles, water content, water activeness, water solubility and also density was measured and finally compared. Yield of both the processes i.e. conventional drying and vacuum spray drying were calculated and analyzed.