In cooperate with Asko Cylinda we have developed a new heat system too short the process time and reduce the energy consume in a dishwasher and still have it too be a class AAA. The environment and quality is important for the company too still be the number one on the market, If they want too keep that position the product developed of new innovations will be very important. The systems we have developed are more effective and reduce energy up too 25 %. The process time is reduced too less than two hours, from the today two and half-hour. The solutions are too heat up the rinse water and the dishwater at the same time, with a new heating system and it make are solutions unique and effective. Its good for the dish and the environment. This will help the company too still be the number one on the market for household appliances.

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The effect of infra-red heating (micronization) on the composition and textural properties of full-fat soybeans and its product (soy isolate, soymilk and tofu) were investigated. There was little difference in the overall proximate composition between the micronized and processed soybeans. Yield, protein content and textural properties of tofu made from micronized beans using standard procedures (70$ sp circ$C and CaSO$ sb4$.2H$ sb2$O as coagulating agent) were lower than those of tofu from unprocessed beans; tofu prepared from micronized beans and coagulated at 90$ sp circ$C using a mixture of citric acid (0.01M) and calcium sulphate (0.03M) showed improved characteristics. The microstructure of tofu prepared from micronized beans lacked the regularity of honeycomb-like structure as shown by tofu from unprocessed beans. / Functional, biochemical and nutritional properties of the micronized soybeans, soy isolate, soymilk and tofu were studied. The results indicate the following: the digestibility of micronized soybean (84.3%) was higher compared to the unprocessed soybean (76.5%); the available lysine content of soy isolate, soymilk and tofu from micronized soybeans were higher than the corresponding products derived from unprocessed beans; the unprocessed soybean flour displayed maximum foam capacity at pH 9.0 while the micronized soybean flour showed no foam capacity at pH 3.0 and 5.0; polyacrylamide-disc gel electrophoresis showed that heat treatment by micronization had little effect on the protein constitution of the soybean and on the protein-carbohydrate interaction but induced some interactions of protein and lipid components in the soybeans.

Microwave power is seen as a promising alternative to conventional methods for drying freshly harvested grains to safe storage moisture levels. In an attempt to elaborate a continuous flow microwave dryer, the optimum operating characteristics of a prototype microwave antenna were investigated during a low power microwave drying simulation with corn at three different moisture content levels (15%, 23% and 30% w.b.). The antenna consisted of a slotted waveguide with the orientation and width of the slots being the main points of investigation. / The optimum angle of the slots with respect to the direction of propagation of the travelling wave was found to be in the neighbourhood of 55° at all moisture contents. Slots 13 mm wide gave better results than the 6 mm ones which are often suggested in literature.

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