introduction ashok dhruv, llc
TRANSCRIPT
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
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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
http://www.productivityandgrowth08.com
Ashok Dhruv, LLC(720) 949 – 6498 (Off)
(720) 318 – 9000 (Mob)
67 Ashok Dhruv, LLC. (720) 318 - 9000