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 Processin

g

Maximize

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

3 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

4

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

Product life cycle Growth share matrix

Ashok Dhruv, LLC. (720) 318 - 9000

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

Ashok Dhruv, LLC. (720) 318 - 9000

Concept to Commercialization – the journey

6

7Ashok Dhruv, LLC. (720) 318 - 9000

Services: Technology Sourcing and Selection-Selected examples

Open InnovationIn 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

8 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

Ashok Dhruv, LLC. (720) 318 - 9000

Services: Process EngineeringProduction of Engineering deliverable for Procurement

•Design Basis / Design Criteria•BFD / PFD w M&EB / P&ID•Sizing and Specifying calculations•EL / DS / Specifications•Layouts / General arrangement•RFQ / PR / PO•Cost Estimation

9

Ashok Dhruv, LLC. (720) 318 - 9000

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

Conceptual designPreliminary Engineering / Basic DesignDetailed designProcurementConstruction

• Planning and Control• Scope / Budget / Schedule - • Discipline Coordination / Support

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 costFacility costTotal cost, $

Figure 1:

Time for cooling, hours

Cap

ital c

ost,

$

2 107×

0

c r

c f

c t

71 thr

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 costFacility cost, @ 50 $/sq ftTotal 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 co

sts,

$ i

n M

illi

ons

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

Scope / Budget / Schedule• Risk• Rewards

Maximize Asset UtilizationMinimize Capital / Sales Ratio

Satisfy Business Need

14

Concept to commercializationBusiness Case

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 %

Cash

com

itted

Abili

ty to

influ

ence

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 Processin

g

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

18

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

Bakery

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

20

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

X-101Stun

X-102Position

X-103Stick

X-104Shackle

X-105Cold water dip

X-106Scald

X-107Dehair

X-108Gambril

X-116Head cut off

X-115Final wash

X-114Final shaveClip eye lids

X-113Hot water wash

X-112Singeing

X-111Toe-nails pinch off

X-110Manual shaving

X-109Cold water spray

X-117Open carcass

X-118Remove aitch bone

X-119Open breast bone

X-120Bung drop

X-121Eviscerate

Lung, heart, liver,etc

X-122Eviscerate

Thyroid

X-123Eviscerate

Kidneys

X-124Eviscerate

Split carcass

X-132Chilling

X-131Water spray

X-130Grading

pH measureX-129

Scaling

X-128Washing

Carcass / NeckX-127

Ham facingX-126

Leaf fat removal

X-125Trim

Bruises and blemishes

102From stunning

140After leaf

fat removal

138From kidneyEvisceration

134To thyroid removal

136To kidneyremoval

132To evisceration

130After aitch

bone removal

143To scale

146To chilling

101Hogs From supply pens

128After head cut off

X-133Equilibration

147To Equilibration

102 102 102 102 103108

To Gambrieling

107Hair and water

104Fresh water

105Scald Purge

109Cold water supply

106Hot water

140 F

110

111Cold water discharge

112

115To Singeing118

From Singeing121

To final shave

126From Final wash

123To final wash

113Shavings

114Toe -Nails

117Gas exhaust

116Gas supply

119Hot water

120Hot water purge

122Shavings

124Hot water

125Hot water purge

127Cut Heads

129Aitch bone

131Bung

133Liver, lung, heart

etc.

135Thyroid

137Kidneys

139Leaf fat

142Wash water purge

145Water discharge

141Wash water

144Water

148To Fabrication

108To Gambrieling

128After opening

carcass

130To bung drop

138To B&B trim

138From B&B trim

140After ham facing

143From scale

143To water spray

Ashok Dhruv, LLC. (720) 318 - 9000

Experience by Industry SegmentsMeat Abattoir – Generic Flow Diagram

21

22

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

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

26

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

27

Ashok Dhruv, LLC. (720) 318 - 9000

Thaw

Blend

Heat

Cool

FillHold

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

Thermally Processed Foods – Soup

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

Ashok Dhruv, LLC. (720) 318 - 900029

Typical ingredients to consider:

HFCSLiquid Sugar“Base – concentrate”Fruit concentrates – Mango, Guava, Banana, etcProteinsGums and processing aidsSpicesAllergen containing“Beads” – formulated additivesFunctional aids – nutrition, specific health benefitEthnic ingredients – flavorings, etc.

Physical properties:

Density, Viscosity, Specific heat, thermal conductivity and surface tensionParticle size and distributionChemical properties: Reaction rate constants and Activation EnergyMicrobial 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-2100Pre-mix tank

xx ft Dia X xx ft TTxx Gal.316 SS

T-103Balance Tank

xx ft Dia. X xx ft TT316 SS

T-2110 / 2120Blend tank

xx ft Dia. X xx ft TTxx Gal316 SS

P-2101Pre- mix pump

xx gpm @ xx TDH316 SS

P-2411Balance tank pumpxx gpm @ xx TDH

316 SS

P-2130/2131Blend pump

xx gpm, xx TDH316 SS

E-201Heater

xx BTUH, xx Sq. ft.

E-203Divert cooler

xx BTUH, xx Sq. ft.

E-202Trim cooler

xx BTUH, xx Sq. ft.

223Feed to hold tibe

222Blend to Thermal

222Blend to Thermal

224Discharge from

Trim coolerxx F

220Blend

xx GPM @ xx psixx F

210Premix

xx GPM @ xx psixx F

203Bev Base

220Blend

210Premix

E-202RO water heater

xx Sq. ft, xx BTUH304 SS tube, CS shell

231RO Water

230

230HX - RO Water

Recirculation loopxx GPM @ xx psi

xx F

P-23

294

PP-2411Product feed pump

115 GPM @ 100 ft TDH

T-2430Filler supply tank

500 Gal.xx ft Dia X xx ft TT

316 SS

PP-2434Filler feed pump105 GPM @ 35 ft

7.5 HP

225Filler supply

T-2431Filler return tank

250 Gal.316 SS

E-97

252Filler return toDivert cooler

251Filler return

xx GPM @ psi178 F

221Recycle

xx GPM @ psi90 F

225Filler supply

xx gpm @ xx psixx F

202Citric Acid

20442 % Sucrose

M-121Pallet jack

xx Tons

A-2110/2120Blend tank agitator

xx rpm, xx hp

M-2110/2120BTA motor

A-103Blend tank

agitatorxx rpm, xx hp

M-103BT motor

A-2100Pre-mix tank

agitatorxx rpm, xx hp

M-2100PMT motor

201Flavor Cloud

xx lbs/hrxx F,

209RO Water

xx gpm @ xx psixx F,

208RO Water

20555 % HFCS

206RO Water

xx GPM @ xx psixx F,

HP Stm.Xx psi

Cond. return

E-201RO water pre heaterxx Sq. ft, xx BTUH

304 SS tube, CS shell

Stm.Xx psi

Cond.Xx gpm

xx F

207RO Water

xx gpm @ xx psixx F,

291

293

295CTR

290CTS

xx GPM @ xx psi78 F

292CTS

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-401Shrink Wrapper

Case PackerVarioPack or Hi-Cone

L-401 A/CLabeller

Case Former

A-401Labeled Bottles

Accumulatorxx ft X xx ft, xx min

304 SS

P-401Palletizer

412Formed cases

404Labeled bottles

403Labeled bottles

402Label roll

P-52

406 Pallets

405Filled Cases

P-55

401Cooled bottles

500 BPM90 F,

411Case 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 tubeTarget organism – Bottle HFTarget organism – Caps – inversionProduct / process / package combinations for all other productsOxidation – Unsaturated fats and Oils rancidityCitric Acid Oxidation in JuicesEnzymatic hydrolysisEnzyme 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 Processin

g

Maximize

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

Ashok Dhruv, LLC. (720) 318 - 9000

37

Ashok Dhruv, LLC. (720) 318 - 9000

Drip loss

4.489 4.488 4.466

5.163 5.103

5.4405.4455.380

5.064

-

1.000

2.000

3.000

4.000

5.000

6.000

0 50 100 150 200 250 300

Time to process, min

Series10

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 5 300..Pdrip Percent drip lossPdrip 4 60 FractionMyoDe×

FractionMyoDe FractionMyoDe 1 Convratio

Convratio Convratio eLnConvLnConv LnConv0

160

tcKrate tc

d min×

Conv 160 Conv tc 0

160

tcKrate tc

d

Krate 7 min 1Krate tc K0 e

E

Rgas TAvg tc ×

× 101.3 pH tc ××

TAvgF 45 RExpExpE

Rgas TAvg 5 ×

E 43500 454×cal

mole×K0 2.13 1034× 60× min 1×pH 160 pH 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

70Temp, Firmness and PG Conc. of peaches

Time, minutes

Tem

p F,

Firm

ness

, N, P

G C

once

ntar

tion

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 10 4LncitocfClB0

tmin

KClB

d min×

KClB 7( ) 3.534 10 3 min 1KClB K0ClB e

EClB

Rgas TAvg ( ) 460 R× ×

×

TAvg 8( ) 196.762RExp 101.745ExpEClB

Rgas TAvg 15( ) 460 R× ×

EClB

Rgas3.73 104 KEClB 3.73 104× Rgas× K×K0ClB 2 1040× s 1×

Calculation of Microbial kill :

FTPast 37.228sFTPast0

tmin

10

TAvg ( ) TRef

z

d min×

t 4.359minz 10 R×TRef 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 ra

tio,

; A

vg T

emp

deg

F

200

00

Ratio POD ( )

%

T Avg ( )

R

50

tmin

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× s 1× EB1 1.18 104× Rgas× K×EB1

Rgas1.18 104 K

ExpEB1

Rgas TAvg 15( ) 460 R× × Exp 32.187 TAvg 8( ) 196.762R

KB1 K0B1 e

EB1

Rgas TAvg ( ) 460 R× ×

× KB1 7( ) 1.074 10 3 min 1

LncitocfB10

tmin

KB1

d min× LncitocfB1 7.046 10 4

CitoCfB1 eLncitocfB1 CitoCfB1 1.000705

LogRedB1 log e 10( ) LncitocfB1× LogRedB1 3.06 10 4

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 Processin

g

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

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

210Time to heat fruit piece in puree

Time of heating, minutes

Tem

pera

ture

, de

g F 130

175

T f tc 0 0 0 R1×

T f tcx

in

y

in

z

in

R

1×

TAvgF tc R1×

3 5

tc

Particle

Why and How – Time – Temperature Profile in a particle

tc 0 5 300..Pdrip Percent drip lossPdrip 4 60 FractionMyoDe×

FractionMyoDe FractionMyoDe 1 Convratio

Convratio Convratio eLnConvLnConv LnConv0

160

tcKrate tc

d min×

Conv 160 Conv tc 0

160

tcKrate tc

d

Krate 7 min 1Krate tc K0 e

E

Rgas TAvg tc ×

× 101.3 pH tc ××

TAvgF 45 RExpExpE

Rgas TAvg 5 ×

E 43500 454×cal

mole×K0 2.13 1034× 60× min 1×pH 160 pH 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

50

Why and How – Application of StatisticsProbability of Failure and Sample sizeICMSF – International Committee on Microbial Safety in Foods

Ashok Dhruv, LLC. (720) 318 - 9000

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ICMSF – Enrichment implications and constraints

Ashok Dhruv, LLC. (720) 318 - 9000

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

52

Microbial death kinetics – Salmonella and Listeria

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

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

ocit

y, f

t /

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 -

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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, radiallyShear rate, axially

Shear rate as afunction of radius, SSHE

Radial distance, inches

Shea

r rate

in pe

r sec

ond

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

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Ashok Dhruv, LLC. (720) 318 - 900055

Why and How – Disk CentrifugationApplication of sound Science and Engineering

Beverage Processing – Unit operations: Evaporation

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Why and How – EvaporationFlavor and Aroma loss in Juice Processing

Ashok Dhruv, LLC. (720) 318 - 900057

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

Ashok Dhruv, LLC. (720) 318 - 900058

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

Ashok Dhruv, LLC. (720) 318 - 900059

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

Open Innovation – Evolution

Research and Develop

Acquire and Develop

Connect and 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

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

Ashok DhruvAcumen @ Business

Sound Technically

Highly Motivated

Out of the Box

Keen on Results

Dedicated to team

Hands on

Robust @ Financials

Universal Approach

Varied Experience

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