Tools andResourcesUsed toMaximizeProfits

We provide Technology and Engineering servicesFrom Concept to Commercialization – Productivity and Growth

It is all about business and finance - $$$

……………………………………....…Under legal and ethical constraints…

To all segments of the Food and Beverage Industry35 years of experience and expertise – Comprehensive and VersatileBy maximizing economic as well as consumer needsA distinctive approach – Competitive Advantage with ConfidenceWith technical rigor appropriate to challenge First principle, statistical or empirical analysis – Robust decisions

How and Why?

Mission

Food Processing

Maximize

2 Ashok Dhruv, LLC. (720) 318 - 9000

Ashok Dhruv, LLC. (720) 318 - 9000

By:• application of scientific and

engineering principles and practices

• Leverage IT revolution

• computing power

• data access - internet

• value generation

• bridge gap between generation and use of information

Mission –

Provide tangible and material economic benefit

To Food and Beverage Processors,

On a Time Effective basis

Because

• Consumer wants and needs are rapidly changing

• Technology is available

With Employment of skills and resources on as needed basis

3

First things First – Fulfill a BUSINESS NEEDMatch resources – technology and engineering to need

Product life cycle Growth share matrix

Ashok Dhruv, LLC. (720) 318 - 90004

Proteins

CaseinSoy Isolate

Carbohydrates

Starches, Sweetners

Bio-Ethanol

Animal feed

Bio-Waste

Essential nutrients

FiberVitamins and Minerals

Fats and Oils

Ghee, ButterCookin Oil, ShorteningLard, Tallow

Bio-Diesel

Fractionation of Agricutural produce

Commodity products are enablers for consumer products

Agricultural products

Fruits and Vegetables Corn, Soy, Peanuts, Beans

Milk, FishMeat - Poultry

From farm to food – industry and commerce

5 Ashok Dhruv, LLC. (720) 318 - 9000

Concept to Commercialization – the journey

6 Ashok Dhruv, LLC. (720) 318 - 9000

Ashok Dhruv, LLC. (720) 318 - 9000

Services: Technology Sourcing and Selection-Selected examples

Open Innovation

In House - Incremental

• Cross fertilization

• Leverage

Public Domain - Radical

• USDA – Puffing Gun

• NASA / Military

Academia –

• Know how and Expertise

Consortia’s - Targeted

• NCFFST

• CAFT

Acquisitions / Mergers - Radical

Technology transfer to China

• Nutritious meats / TSP

• RBD Oil/Margarine/Soy Isolate

• Caramel Color

E/P/C services

• Supercritical Extraction

• MW applications

• 130 MM Cereal plant

• Bio-Diesel

• Corn Wet milling Complex

• Artisan Bread

• Abattoir – Yield / PSE reduction

Food and Beverage processors

Orange juice / Concentrate

Sports drinks / HF

7

Ashok Dhruv, LLC. (720) 318 - 9000

Services: Product and Process Development

Product

• Marketing - Consumer

• Focus / CLT / HUT

• BASIS

• Product

• Scale – Bench / PP

• Formulation / Ingr.

• Regulatory

• Label / Std. of Identity

• Functional properties

• Safety / Sensory / S.Life

• Margin / Contribution

Process - Selection

• Unit Operations / Processes

• Characterize Ingr. Streams

• Cause & Effect Correlation

• Quantification -Modeling

• Mathematical / Statistical

• Empirical / 1st Principle

• Pilot Planting - Verification

• Scale Up / Start - Up

• Pilot to Commercial

C P

8

Ashok Dhruv, LLC. (720) 318 - 9000

Services: Process EngineeringProduction of Engineering deliverable for Procurement

9

Ashok Dhruv, LLC. (720) 318 - 9000

Services: Project Engineering – Support to PMCoordination of disciplines and other technical inputs

10

Services: Financial analysis – ROI, NPV, IRR

Fixed and Variable costs – Factored Capital cost estimate

Total project costs based on factors for project components

Value and Basis of factors

Category Engineers Aide PI CS

Food/Pharm.

industry factor

SS Engineers Aide PI CS

Food/Pharm.

industry factor

SS

Equipment 20.70% 20.70% 34.31% 28.87% 28.90% 44.84%

Installation 9.80% 9.73% 8.06% 13.67% 13.58% 10.53%

I&C 3.70% 3.73% 3.09% 5.16% 5.21% 4.04%

Piping and Valves and fittings 13.70% 13.66% 11.32% 19.11% 19.07% 14.79%

Electrical and lighting 2.30% 2.28% 1.89% 3.21% 3.18% 2.47%

Building and services 3.70% 3.73% 3.09% 5.16% 5.21% 4.04%

Land and site work 3.30% 3.31% 2.75% 4.60% 4.62% 3.59%

Utilities and service facilities 14.50% 14.49% 12.01% 20.22% 20.23% 15.70%

Total direct costs 71.70% 71.63% 76.52% 100.00% 100.00% 100.00%

Engineering, design, management 6.80% 6.83% 5.66%

Construction expenses and fees 12.80% 12.84% 10.63%

Total contingencies 8.70% 8.70% 7.20%

Total indirect costs 28.30% 28.37% 23.49%

Total project costs 100% 100% 100%

11 Ashok Dhruv, LLC. (720) 318 - 9000

Ashok Dhruv, LLC. (720) 318 - 9000

Return on

Capital

1 1.5 2 2.5 3 3.5 4 4.5 5 5.5 6 6.5 7

1.67 106

3.33 106

5 106

6.67 106

8.33 106

1 107

1.17 107

1.33 107

1.5 107

1.67 107

1.83 107

2 107

Refrigeration cost

Facility cost

Total cost, $

Figure 1:

Time for cooling, hours

Cap

ital

co

st,

$

2 107

0

c r

c f

c t

71

hr

Services: Financial analysis – ROI, NPV, IRRFreezing tunnel - Hog Carcass Chill Room

12

Ashok Dhruv, LLC. (720) 318 - 900013

Capital cost optimization - Example

80 90 100 110 120 130 140 150 160 170 1800.5

0.75

1

1.25

1.5

1.75

2

2.25

2.5

Refrigeration system cost

Facility cost, @ 50 $/sq ft

Total cost, FC @ 40 $/Sq.Ft.

Total cost, FC @ 50 $/Sq.Ft.

Total cost, FC @ 60 $/Sq.Ft.

Capital cost minimization

Time in chiller, minutes

Inst

alle

d c

ost

s, $

in

Mil

lio

ns

2.5

0.5

RC t( ) 106

FC 50 t( ) 106

TC 40 t( ) 106

TC 50 t( ) 106

TC 60 t( ) 106

18080 t

Ashok Dhruv, LLC. (720) 318 - 9000

Services: Capital Project Management

14

Concept to commercializationBusinessCase

Concept development

Basic / Preliminary Engineering

Detailed Engineering

Procurement

Construction / Installation

Start-Up and Commisioning

Evaluation of Business opportunity:Growth – New product / Line ExtensionProductivity – Cost reduction Business fit – strategic / tactical

Research and DevelopmentMarket insights- Share / Niche / NeedTechnical problem solvingRefine techno-economic assumptions

Feasibility studies – Process definition in detailTechnical / EconomicalSensitivity analysisPFD / P&ID / Data sheets Cost estimate +/-: 15-30 %

Engineering and documentationDrawings / SpecificationsRequest for Proposal / QuotationBids / Quotes – analysisCost estimate +/-: 10-20 %

Purchasing and follow UpBid award / Purchase ordersFabrication Assembly drawing approvalInspection /Expediting / FAT

Construction / InstallationMobilize tradesDry runsElectro / Mechanical completionCost estimate +/-: 10-15 %

Start Up and CommissioningWet runs / Training / SATCommission/Qualify/ValidateCost estimate +/-: 10 %

15 Ashok Dhruv, LLC. (720) 318 - 9000

It is all about business and finance - $$$

……………………………………....…Under legal and ethical constraints…

To all segments of the Food and Beverage Industry35 years of experience and expertise – Comprehensive and Versatile

How and Why?

Mission

Food Processing

Maximize

16 Ashok Dhruv, LLC. (720) 318 - 9000

Protect and Package

BulkRetail

Raw materials

Retrival and Storage

Kinetics – Reactions

MicrobialEnzymatic

Bio-Chemistry

Transport processes

Heat transferMass transfer

Momentum transfer

Input

WaterCarbohydrates

ProteinsFats and Oils

Output Food product

• Safety – Microbial• Shelf life• Nutrition

• Sensory aspects

Return on Investment

Food and Beverage ProcessingA generic outline – the common basis

17 Ashok Dhruv, LLC. (720) 318 - 9000

Cereals

• General Mills

• 130 MM Grassroots

• Arizona

• 35 MM Expansion

• Cedar Rapids

• 8 MM Addition

• Bugles / W. Chicago

Granola

• Extruded corn @ F/L

• Rumbles

Ashok Dhruv, LLC. (720) 318 - 9000

Bakery: Experience by Industry SegmentsSelected examples

Bakery

• 20 MM Artisan Bread

• 25 MM Duncan Hines

• Aurora foods /Fru-con

• 8 MM Gourmet Cake

• Refrigerated Dough

• Earthgrains

• Single serve cup cakes

• Sara lee / F-L

• Hot Pockets - Fruit

18

Bakery

19 Ashok Dhruv, LLC. (720) 318 - 9000

Emulsified /

Comminuted /

Restructured meats

• Pizza toppings

• Doskocil foods

• Dim Sum items – 3I

• 50 % TSP

• Simulates Steaks – 3I

• Pet Foods -

Ashok Dhruv, LLC. (720) 318 - 9000

Meat: Experience by Industry SegmentsSelected examples

Bulk Meat

• Kill floor design –

Hogs

• Freezer comparisons

• PSE reduction

• Drip loss

• Mathematical model

• Myosin Kinetics

20

X-101

Stun

X-102

Position

X-103

Stick

X-104

Shackle

X-105

Cold water dip

X-106

Scald

X-107

Dehair

X-108

Gambril

X-116

Head cut off

X-115

Final wash

X-114

Final shave

Clip eye lids

X-113

Hot water wash

X-112

Singeing

X-111

Toe-nails pinch off

X-110

Manual shaving

X-109

Cold water spray

X-117

Open carcass

X-118

Remove aitch bone

X-119

Open breast bone

X-120

Bung drop

X-121

Eviscerate

Lung, heart, liver,etc

X-122

Eviscerate

Thyroid

X-123

Eviscerate

Kidneys

X-124

Eviscerate

Split carcass

X-132

Chilling

X-131

Water spray

X-130

Grading

pH measure

X-129

Scaling

X-128

Washing

Carcass / Neck

X-127

Ham facing

X-126

Leaf fat removal

X-125

Trim

Bruises and blemishes

102

From stunning

140

After leaf

fat removal

138

From kidney

Evisceration

134

To thyroid

removal

136

To kidney

removal

132

To evisceration130

After aitch

bone removal

143

To scale

146

To chilling

101

Hogs From supply pens

128

After head cut off

X-133

Equilibration

147

To Equilibration

102 102 102 102 103108

To Gambrieling

107

Hair and water

104

Fresh water

105

Scald Purge

109

Cold water supply

106

Hot water

140 F

110

111

Cold water discharge

112

115

To Singeing118

From Singeing

121

To final shave

126

From Final wash

123

To final wash

113

Shavings

114

Toe -Nails

117

Gas exhaust

116

Gas supply

119

Hot water

120

Hot water purge

122

Shavings

124

Hot water

125

Hot water purge

127

Cut Heads

129

Aitch bone

131

Bung

133

Liver, lung, heart

etc.

135

Thyroid

137

Kidneys

139

Leaf fat

142

Wash water purge

145

Water discharge

141

Wash water144

Water

148

To Fabrication

108

To Gambrieling

128

After opening

carcass

130

To bung drop

138

To B&B trim

138

From B&B trim

140

After ham facing

143

From scale

143

To water spray

Ashok Dhruv, LLC. (720) 318 - 9000

Experience by Industry SegmentsMeat Abattoir – Generic Flow Diagram

21

Consumer products

• Real cheese

• Edam / Gouda

• Cheese spreads

• Processed - American

• Non Dairy - Analogs

• Cream cheese

• Mozarella

• Processed American

• Soy cheese

Ashok Dhruv, LLC. (720) 318 - 9000

Dairy: Experience by Industry SegmentsSelected examples

Commodities

• Milk proteins -

• Casein / Caseinates

• Non Fat Dry Milk

• Whey solids

• Soy proteins

• Isolates /

Concentrates

• Enzyme Modified

Cheese

• Yogurt

22

Ashok Dhruv, LLC. (720) 318 - 9000 23

Dairy – Stirred yogurt exampleProcess improvement – P&F HX with corrugated tubes

Source: Dairy Processing Handbook. Published by Tetra Pak Processing Systems AB, S-221 86 Lund, Sweden. pg. 249.

Corrugated tube – Double tube design

•Generic approach

• Assume pressure drop

• Derive Viscosity, Velocity, Shear profile

• Predict U, Derive T Vs length profile

• Pick L for T< 100. Calculate Del P

• Iterate with new Del P

• Add Del P for elbows

• Summarize results

25 Ashok Dhruv, LLC. (720) 318 - 9000

Provide Insight

Explore ideas

Evaluate design

alternatives

Challenge: Temperature and Pressure profileDouble, multi tube – Corrugated or Spiral

Indian / Oriental

• Dals / Sambhar

• Curries

• Veg. / Non-

Vegetarian

• Dairy (Non too)

sweet dishes

• Rabdi / Basundi /

Ras-Malai

• Liquid pre-mixes

• Soups

Ashok Dhruv, LLC. (720) 318 - 9000

Expertise by Industry SegmentsSelected examples: Thermally Processed Foods

Western

• Gravies

• Meat a food dishes /

Pet Foods

• Dips - Cheese

• Salsa

• Soups with

Particulates

• Fruit fillings

• Purees / Concentrates

• Pie fillings

26

Ashok Dhruv, LLC. (720) 318 - 9000

Thaw

Blend

Heat

Cool

FillHold

Soups, Gravy, etc.: Thermally Processed FoodGeneric Block Flow Diagram

27

Thermally Processed Foods – Soup

28 Ashok Dhruv, LLC. (720) 318 - 9000

Ashok Dhruv, LLC. (720) 318 - 900029

Typical ingredients to consider:

HFCS

Liquid Sugar

“Base – concentrate”

Fruit concentrates – Mango, Guava, Banana, etc

Proteins

Gums and processing aids

Spices

Allergen containing

“Beads” – formulated additives

Functional aids – nutrition, specific health benefit

Ethnic ingredients – flavorings, etc.

Physical properties:

Density, Viscosity, Specific heat, thermal conductivity and surface tension

Particle size and distribution

Chemical properties: Reaction rate constants and Activation Energy

Microbial properties:

Ni, F0 , z, D TR for target organism / range.

Above corresponding values for Enzymes. Example - Peroxidases, Pectin Galacto-Uranse for fruits and veggies, etc.

And / or Reaction rate constants and Activation Energy

Beverages – Hot Fill, Chilled, AsepticIngredient properties of interest

Beverages – Conceptual PFDBulk bottles to rinsing

30 Ashok Dhruv, LLC. (720) 318 - 9000

Beverages – Conceptual PFDBlend to thermal

31 Ashok Dhruv, LLC. (720) 318 - 9000

T-2100

Pre-mix tank

xx ft Dia X xx ft TT

xx Gal.

316 SS

T-103

Balance Tank

xx ft Dia. X xx ft TT

316 SS

T-2110 / 2120

Blend tank

xx ft Dia. X xx ft TT

xx Gal

316 SS

P-2101

Pre- mix pump

xx gpm @ xx TDH

316 SS

P-2411

Balance tank pump

xx gpm @ xx TDH

316 SS

P-2130/2131

Blend pump

xx gpm, xx TDH

316 SS

E-201

Heater

xx BTUH, xx Sq. ft.

E-203

Divert cooler

xx BTUH, xx Sq. ft.

E-202

Trim cooler

xx BTUH, xx Sq. ft.

223

Feed to hold tibe

222

Blend to Thermal

222

Blend to Thermal

224

Discharge from

Trim cooler

xx F

220

Blend

xx GPM @ xx psi

xx F

210

Premix

xx GPM @ xx psi

xx F

203

Bev Base

220

Blend210

Premix

E-202

RO water heater

xx Sq. ft, xx BTUH

304 SS tube, CS shell

231

RO Water

230

230

HX - RO Water

Recirculation loop

xx GPM @ xx psi

xx F

P-23

294

PP-2411

Product feed pump

115 GPM @ 100 ft TDH

T-2430

Filler supply tank

500 Gal.

xx ft Dia X xx ft TT

316 SS

PP-2434

Filler feed pump

105 GPM @ 35 ft

7.5 HP

225

Filler supply

T-2431

Filler return tank

250 Gal.

316 SS

E-97

252

Filler return to

Divert cooler

251

Filler return

xx GPM @ psi

178 F

221

Recycle

xx GPM @ psi

90 F

225

Filler supply

xx gpm @ xx psi

xx F

202

Citric Acid

204

42 % Sucrose

M-121

Pallet jack

xx Tons

A-2110/2120

Blend tank agitator

xx rpm, xx hp

M-2110/2120

BTA motor

A-103

Blend tank

agitator

xx rpm, xx hp

M-103

BT motor

A-2100

Pre-mix tank

agitator

xx rpm, xx hp

M-2100

PMT motor

201

Flavor Cloud

xx lbs/hr

xx F,

209

RO Water

xx gpm @ xx psi

xx F,

208

RO Water

205

55 % HFCS

206

RO Water

xx GPM @ xx psi

xx F,

HP Stm.

Xx psi

Cond. return

E-201

RO water pre heater

xx Sq. ft, xx BTUH

304 SS tube, CS shell

Stm.

Xx psi

Cond.

Xx gpm

xx F

207

RO Water

xx gpm @ xx psi

xx F,

291

293

295

CTR

290

CTS

xx GPM @ xx psi

78 F

292

CTS

Beverages – Conceptual PFDFilling to bottle cooling

32Ashok Dhruv, LLC. (720) 318 - 9000

Beverages – Conceptual PFDLabeling to Warehouse

33 Ashok Dhruv, LLC. (720) 318 - 9000

W-401

Shrink Wrapper

Case Packer

VarioPack or Hi-Cone

L-401 A/C

Labeller

Case Former

A-401

Labeled Bottles

Accumulator

xx ft X xx ft, xx min

304 SS

P-401

Palletizer

412

Formed cases

404

Labeled bottles

403

Labeled bottles

402

Label roll

P-52

406

Pallets

405

Filled Cases

P-55

401

Cooled bottles

500 BPM

90 F,

411

Case stock

Beverage Processing Equipment

Ashok Dhruv, LLC. (720) 318 - 900034

•Ingredient storage environments –

Atmospheric, refrigerated,

controlled atm.

•Mixers / Blenders –

•Surge tanks – Blend, Balance,

Filler Supply

•Rinsing - Air only, Water – with

conservation

•De-Aerator - “Versator” type –

Mono layer film under vacuum,

Coalescing type

•Convective diffusion type –

pressure differential / Vacuum

•Disk centrifuges

•Evaporator - TASTE

•Homogenizers - Piston type –

perforated disk, Colloid mill, Shear

pump

•Heat exchangers – “Pasteurizer”,

Trim Cooler, Divert cooler, Regen’s,

Recoverer’s, Plate and Frame,

Double tube – tube in tube, Multi –

tube

•Thermal microbial processors -

Hold tube

•“Warmers” – tunnel pasteurizers

•Inverter / Side layer, Alternates

•Filter

•For small bottles – filler, capper

•Bottle cooler

Ashok Dhruv, LLC. (720) 318 - 900035

Unit Operations:

Dissolution, Dispersion, Suspension

Hydration / Size reduction

Shearing –

• Pipe flow, Pumps, Agitators, Filler inner tube, Valves, accessories

Homogenization / Emulsification

• Desirable – Cloud - oil in water Un-desirable – foaming - air in water

De-aeration – Coalescence

Coagulation – gum thro

Diffusion – Oxygen control

Heating / Cooling / Regeneration / Heat recovery

Centrifugation

Evaporation

Unit processes:

HRM control – Hold tube

Target organism – Bottle HF

Target organism – Caps –inversion

Product / process / package combinations for all other products

Oxidation – Unsaturated fats and Oils rancidity

Citric Acid Oxidation in Juices

Enzymatic hydrolysis

Enzyme de-naturation –pectinase

Beverage Processing Unit Operations and Unit Processes

It is all about business and finance - $$$

……………………………………....…Under legal and ethical constraints…

By maximizing economic as well as consumer needsA distinctive approach – Competitive Advantage with Confidence

How and Why?

Mission

Food Processing

Maximize

36 Ashok Dhruv, LLC. (720) 318 - 9000

Ashok Dhruv, LLC. (720) 318 - 9000

37

Ashok Dhruv, LLC. (720) 318 - 9000

Increase profitability

YieldHog Carcass chilling and drip loss

38

Ashok Dhruv, LLC. (720) 318 - 9000 39

Measure of Chemical Treatment

Yield - Hog Carcass chilling – Myosin denaturation in chilling , PSE and drip loss

tc 0 5 300PdripPercent drip lossPdrip 4 60 FractionMyoDe

FractionMyoDeFractionMyoDe 1 Convratio

ConvratioConvratio eLnConv

LnConvLnConv

0

160

tcKrate tc d min

Conv 160Conv tc

0

160

tcKrate tc d

Krate 7 min1

Krate tc K0 e

E

Rg as TAv g tc10

1.3 pH tc

TAvgF 45 RExpExpE

Rgas TAvg 5

E 43500 454cal

moleK0 2.13 10

3460 min

1pH 160pH tc 7.0

.01

mintc min

Calculation of Myosin denaturation :

Ashok Dhruv, LLC. (720) 318 - 9000 40

0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 10

10

20

30

40

50

60

70

Temp, Firmness and PG Conc. of peaches

Time, minutes

Tem

p F

, F

irm

ness

, N, PG

Conc

enta

rtio

n 70

0

T MW( )

R

Firm ( )

PG( ) 100

10

Sensory perception - Texture – Peach firmnessCombine time – temperature with Enzymatic Kinetics

Safety: F0 – Pasteurization and Microbial kill

Ashok Dhruv, LLC. (720) 318 - 9000LogRedClB 1.044 10

4LogRedClB log e 10( ) LncitocfClB

CitoCfClB 1.00024CitoCfClB eLncitocfClB

LncitocfClB 2.403 104

LncitocfClB0

min

KClB d min

KClB 7( ) 3.534 103

min1

KClB K0ClB e

EClB

Rgas TAvg( ) 460 R

TAvg 8( ) 196.762RExp 101.745ExpEClB

Rgas TAvg 15( ) 460 R

EClB

Rgas

3.73 104

KEClB 3.73 104

Rgas KK0ClB 2 1040

s1

Calculation of Microbial kill :

FTPast 37.228sFTPast0

min

10

TAvg( ) TRef

zd min

4.359minz 10 RTRef 180 R

Calculation of extent of Pasteurization :

Measure of Safety

41

Ashok Dhruv, LLC. (720) 318 - 9000

0 1 2 3 4 50

20

40

60

80

100

120

140

160

180

200Peroxidase activity drop in heat period

Time in heating MC tube, minutes

Act

ivit

y r

atio

, ;

Av

g T

emp

deg

F

200

00

Ratio POD( )

%

T Avg( )

R

50

min

Extend shelf life – Enzyme deactivationPrevent enzymatic degradation with time

42

NutritionVitamin B1 – Thiamin kinetics

Ashok Dhruv, LLC. (720) 318 - 9000

Calculation of Nutrition destruction :

Based on Vitamin B1 - Thiamin, Kinetics

K0B1 2.19 109

s1

EB1 1.18 104

Rgas KEB1

Rgas

1.18 104

K

ExpEB1

Rgas TAvg 15( ) 460 RExp 32.187 TAvg 8( ) 196.762R

KB1 K0B1 e

EB1

Rgas TAvg( ) 460 RKB1 7( ) 1.074 10

3min

1

LncitocfB10

min

KB1 d min LncitocfB1 7.046 104

CitoCfB1 eLncitocfB1

CitoCfB1 1.000705

LogRedB1 log e 10( ) LncitocfB1 LogRedB1 3.06 104

43

It is all about business and finance - $$$

……………………………………....…Under legal and ethical constraints…

With technical rigor appropriate to challenge First principle, statistical or empirical analysis – Robust decisions

How and Why?

Mission

Food Processing

Maximize

44 Ashok Dhruv, LLC. (720) 318 - 9000

Ashok Dhruv, LLC. (720) 318 - 9000 45

Microbiology

Enzymes

Bio-Chemistry

Organic Chemistry

Heat transfer

Mass transfer

Momentum transfer

Kinetics

Why and How –Application of sound Science and Engineering

Chemical engineering analysis

Apply tenets of chemistry

Ashok Dhruv, LLC. (720) 318 - 900046

Physical / ChemicalProcess

Equipment

MathematicalConstitutive Eqn.

Ini. & Boundary cond.

Physical laws

Laws of Math

ProductBy-productsWaste streams

Raw materials Utilities Labor

Physical propertiesOperating conditionsAssumptions

Microbial log cycle reductionEnzyme deactivation. amountObjective sensory quality

Physical form

Mathematical form

Why and How – Mathematical modelingApplication of sound Science and Engineering

Ashok Dhruv, LLC. (720) 318 - 900047

Conduction and Convection

Measure of Thermal

treatment

tc x0 y0 z0

p q r

Axp

Ayq

Azr

Bx tc p By tc q Bz tc r Cx x0 p Cy y0 q Cz z0 r

Tf tc x0 y0 z0 ta Ti ta tc x0 y0 z0 460 R

T Avg t fwall T fi t fwall e

4 U cal D min

d2

f C Pf

Particle

Fluid

Why and How –Time – Temperature Profile

Ashok Dhruv, LLC. (720) 318 - 9000 48

Required for Kinetics of Conversions

0 0.5 1 1.5 2 2.5 3 3.5 4 4.5 530

50

70

90

110

130

150

170

190

210

Time to heat fruit piece in puree

Time of heating, m inutes

Te

mper

atu

re,

deg

F

130

175

T f tc 0 0 0 R1

T f tcx

in

y

in

z

inR

1

TAv gF tc R1

3 5

tc

Particle

Why and How –Time – Temperature Profile in a particle

tc 0 5 300PdripPercent drip lossPdrip 4 60 FractionMyoDe

FractionMyoDeFractionMyoDe 1 Convratio

ConvratioConvratio eLnConv

LnConvLnConv

0

160

tcKrate tc d min

Conv 160Conv tc

0

160

tcKrate tc d

Krate 7 min1

Krate tc K0 e

E

Rg as TAv g tc10

1.3 pH tc

TAvgF 45 RExpExpE

Rgas TAvg 5

E 43500 454cal

moleK0 2.13 10

3460 min

1pH 160pH tc 7.0

.01

mintc min

Calculation of Myosin denaturation :

Ashok Dhruv, LLC. (720) 318 - 9000

Kinetics

Measure of Chemical Treatment

Why and How –Myosin denaturation – drip loss and PSE

49

Why and How – Application of StatisticsProbability of Failure and Sample size

ICMSF – International Committee on Microbial Safety in Foods

Ashok Dhruv, LLC. (720) 318 - 900050

ICMSF – Enrichment implications and constraints

Ashok Dhruv, LLC. (720) 318 - 9000

Why and How – Application of StatisticsProbability of Failure, Sample size and Enrichment

51

Microbial death kinetics – Salmonella and Listeria

Ashok Dhruv, LLC. (720) 318 - 9000

Why and How – Safety: Salmonella and ListeriaCombining Heat transfer with Microbial death Kinetics

52

Ashok Dhruv, LLC. (720) 318 - 9000

0.015 0.01 0.005 0 0.005 0.01 0.0150

0.25

0.5

0.75

1

1.25

1.5

1.75

2

2.25

2.5

2.75

3

trace 1

Velocity in z direction

Radial distance, in

Vel

oci

ty,

ft /

sec

3

0

v z r( )

ft

s

R iR i r

Required for Kinetics of Conversions

Why and How: Non-Newtonian flowVelocity profile in a tube -

53

Ashok Dhruv, LLC. (720) 318 - 9000

Measure of Mechanical Damage

1.5 1.6 1.7 1.8 1.9 2 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 3110

60

10

40

90

140

190

240

Shear rate, radially

Shear rate, axially

Shear rate as afunction of radius, SSHE

Radial distance, inches

Shear

rate

in p

er s

econ

d

240

110

r in( ) s

z r in( ) s 10

31.5 r

Why and How: Scarped Surface Heat ExchangerShear rate in radial and axial direction

54

Ashok Dhruv, LLC. (720) 318 - 900055

Why and How – Disk CentrifugationApplication of sound Science and Engineering

Beverage Processing – Unit operations: Evaporation

Ashok Dhruv, LLC. (720) 318 - 900056

Why and How – EvaporationFlavor and Aroma loss in Juice Processing

Hot fill Vs Aseptic Process - Beverages in PET Why and How – Heat recovery in HFApplication of sound Science and Engineering

57 Ashok Dhruv, LLC. (720) 318 - 9000

Hot fill Vs Aseptic Process - Beverages in PET Why and How – Temperature profile in HF– Bottle cooling comparisons

58 Ashok Dhruv, LLC. (720) 318 - 9000

Hot fill Vs Aseptic Process - Beverages in PET Why and How –Hot Fill Vs Aseptic comparison

59 Ashok Dhruv, LLC. (720) 318 - 9000

Open Innovation – Evolution

Researchand Develop

Acquireand Develop

Connectand Develop

60 Ashok Dhruv, LLC. (720) 318 - 9000

What is Open Innovation Anyway – Really?

The exact opposite of NIH – Not Invented Here Syndrome

Ashok Dhruv, LLC. (720) 318 - 900061

What is Open Innovation Anyway?Open Innovation is a term promoted by Henry Chesbrough, a professor and executive director at the Center for Open Innovation at Berkeley.

The central idea behind open innovation is that in a world of widely distributed knowledge, companies cannot afford to rely entirely on their own research, but should instead buy or license processes or inventions (i.e. patents) from other companies. In addition, internal inventions not being used in a firm's business should be taken outside the company (e.g., through licensing, joint ventures, spin-offs). In contrast, closed innovation refers to processes that limit the use of internal knowledge within a company and make little or no use of external knowledge. Some companies promoting open innovation include Procter & Gamble, Innovation Exchange, NineSigma, InnoCentive, yet2.com, and IBM.

Prior to World War II, closed innovation was the paradigm in which most firms operated. Most innovating companies kept their discoveries highly secret and made no attempt to assimilate information from outside their own R&D labs. However, in recent years the world has seen major advances in technology and society which have facilitated the diffusion of information. Not the least of these advances are electronic communication systems, including the internet. Today information can be transferred so easily that it seems impossible to prevent. Thus, the open innovation model states that since firms cannot stop this phenomenon, they must learn to take advantage of it.

It is the business model of the firm that determines what external information to bring inside, and what internal information to take outside.

Ashok Dhruv, LLC. (720) 318 - 900062

Our current

market

Our new

market

Other firm´s

market

Open innovation

External technology

insourcing

Internal

technology base

External technology base Henry Chesbrough, 2004

Internal/external

venture handling

Licence, spin

out, divest

Ashok Dhruv, LLC. (720) 318 - 900063

Ashok Dhruv, LLC. (720) 318 - 900064

Ashok Dhruv, LLC. (720) 318 - 900065

Ashok Dhruv, LLC. (720) 318 - 9000

Ashok Dhruv

Acumen @ Business

Sound Technically

Highly Motivated

Out of the Box

Keen on Results

Dedicated to team

Hands on

Robust @ Financials

Universal Approach

Varied Experience

66

9958 E. Maplewood Ave., Englewood, CO 80111

Ashok_dhruv@productivityandgrowth08.com

http://www.productivityandgrowth08.com

Ashok Dhruv, LLC(720) 949 – 6498 (Off)

(720) 318 – 9000 (Mob)

67 Ashok Dhruv, LLC. (720) 318 - 9000