Tools and
Resources
Used to
Maximize
Profits
It is all about business and finance - $$$
……………………………………....…Under legal and ethical constraints…
Mission
We provide Technology and Engineering services
From Concept to Commercialization – Productivity and Growth
2
Food
Processing
To all segments of the Food and Beverage Industry
Maximize
By maximizing economic as well as consumer needs
How and
Why?
With technical rigor appropriate to challenge
35 years of experience and expertise – Comprehensive and Versatile
A distinctive approach – Competitive Advantage with Confidence
First principle, statistical or empirical analysis – Robust decisions
Ashok Dhruv, LLC. (720) 318 - 9000
Mission –
Provide tangible and material
economic benefit
To Food and Beverage Processors,
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
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
Ashok Dhruv, LLC. (720) 318 - 9000
First things First – Fulfill a BUSINESS NEED
Match resources – technology and engineering to need
Product life cycle
4
Growth share matrix
Ashok Dhruv, LLC. (720) 318 - 9000
From farm to food – industry
and
commerce
Proteins
Fractionation of
Agricutural produce
Casein
Soy Isolate
Carbohydrates
Fats and Oils
Ghee, Butter
Cookin Oil, Shortening
Lard, Tallow
Bio-Diesel
Agricultural products
Fruits and Vegetables
Corn, Soy, Peanuts, Beans
Milk, Fish
Meat - Poultry
Starches,
Sweetners
Bio-Ethanol
Essential nutrients
Animal feed
Fiber
Vitamins and
Minerals
Bio-Waste
Commodity products are enablers for consumer products
5
Ashok Dhruv, LLC. (720) 318 - 9000
Concept to Commercialization – the journey
6
Ashok Dhruv, LLC. (720) 318 - 9000
Services: Technology Sourcing and SelectionSelected examples
Technology transfer to China
Open Innovation
In House - Incremental
•
•
•
•
Cross fertilization
Leverage
•
E/P/C services
Public Domain - Radical
•
•
•
USDA – Puffing Gun
NASA / Military
•
•
Academia –
•
Know how and Expertise
Consortia’s - Targeted
•
•
Nutritious meats / TSP
RBD Oil/Margarine/Soy Isolate
Caramel Color
•
•
•
NCFFST
CAFT
•
Acquisitions / Mergers - Radical
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
Ashok Dhruv, LLC. (720) 318 - 9000
7
Services: Product and Process Development
Product
•
•
Process - Selection
Marketing - Consumer
•
Focus / CLT / HUT
•
BASIS
Unit Operations / Processes
•
Characterize Ingr. Streams
  C P   
Product
•
Cause & Effect Correlation
•
Quantification -Modeling
•
Scale – Bench / PP
•
Formulation / Ingr.
•
Mathematical / Statistical
•
Regulatory
•
Empirical / 1st Principle
•
•
8
•
Label / Std. of Identity
Functional properties
•
Safety / Sensory / S.Life
•
Margin / Contribution
•
Pilot Planting - Verification
•
Scale Up / Start - Up
Ashok Dhruv, LLC. (720) 318 - 9000
•
Pilot to Commercial
Services: Process Engineering
Production of Engineering deliverable for Procurement
9
Ashok Dhruv, LLC. (720) 318 - 9000
Services: Project Engineering – Support to PM
Coordination of disciplines and other technical inputs
10
Ashok Dhruv, LLC. (720) 318 - 9000
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
Food/Pharm.
industry factor
SS
Engineers Aide PI CS
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%
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%
6.80%
6.83%
5.66%
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%
Piping and Valves and fittings
Engineering, design, management
Construction expenses and fees
11
Ashok Dhruv, LLC. (720) 318 - 9000
Services: Financial analysis – ROI, NPV, IRR
Freezing tunnel - Hog Carcass Chill Room
2 ×10 2 .10
7
1.83 .10
7
1.67 .10
7
1.5 .10
7
1.33 .10
7
1.17 .10
7
1 .10
7
8.33 .10
6
6.67 .10
6
5 .10
6
3.33 .10
6
1.67 .10
0
6
7
Capital cost, $
cr
cf
ct
Figure 1:
1
1.5
2
2.5
3
3.5
4
4.5
5
5.5
6
6.5
t
hr
1
Time for cooling, hours
Refrigeration cost
Facility cost
Total cost, $
12
Ashok Dhruv, LLC. (720) 318 - 9000
7
7
Capital cost optimization - Example
2.5
2.25
-6
RC ( t) ×10
Installed costs, $ in Millions
Capital cost minimization
2.5
-6
FC ( 50  t) ×10
-6
2
1.75
TC ( 40  t) ×10
-6
1.5
TC ( 50  t) ×10
1.25
-6
TC ( 60  t) ×10
1
0.75
0.5
0.5
80
80
90
100
110
120
130
140
t
Time in chiller, minutes
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.
13
Ashok Dhruv, LLC. (720) 318 - 9000
150
160
170
180
180
Services: Capital Project Management
14
Ashok Dhruv, LLC. (720) 318 - 9000
Concept to commercialization
Business
Case
Concept
development
Basic / Preliminary
Engineering
Detailed Engineering
Procurement
Construction / Installation
Start-Up and Commisioning
15
Ashok Dhruv, LLC. (720) 318 - 9000
Evaluation of Business opportunity:
Growth – New product / Line Extension
Productivity – Cost reduction
Business fit – strategic / tactical
Research and Development
Market insights- Share / Niche / Need
Technical problem solving
Refine techno-economic assumptions
Feasibility studies – Process definition
in detail
Technical / Economical
Sensitivity analysis
PFD / P&ID / Data sheets
Cost estimate +/-:
15-30 %
Engineering and documentation
Drawings / Specifications
Request for Proposal / Quotation
Bids / Quotes – analysis
Cost estimate +/-:
10-20 %
Purchasing and follow Up
Bid award / Purchase orders
Fabrication Assembly drawing
approval
Inspection /Expediting / FAT
Construction / Installation
Mobilize trades
Dry runs
Electro / Mechanical completion
Cost estimate +/-:
10-15 %
Start Up and Commissioning
Wet runs / Training / SAT
Commission/Qualify/Validate
Cost estimate +/-:
10 %
It is all about business and finance - $$$
……………………………………....…Under legal and ethical constraints…
Mission
Food
Processing
To all segments of the Food and Beverage Industry
35 years of experience and expertise – Comprehensive and Versatile
Maximize
How and
Why?
16
Ashok Dhruv, LLC. (720) 318 - 9000
Food and Beverage Processing
A generic outline – the common basis
Transport processes
Heat transfer
Mass transfer
Momentum transfer
Input
Protect and
Package
•
Raw materials
Water
Carbohydrates
Proteins
Fats and Oils
Retrival and
Storage
Bulk
Retail
Safety – Microbial
• Shelf life
• Nutrition
• Sensory aspects
Kinetics – Reactions
Microbial
Enzymatic
Bio-Chemistry
17
Output
Food product
Ashok Dhruv, LLC. (720) 318 - 9000
Return on
Investment
Bakery: Experience by Industry Segments
Selected examples
Bakery
Cereals
20 MM Artisan Bread
• 25 MM Duncan Hines
•
•
General Mills
• 130 MM Grassroots
•
• Aurora foods /Fru-con
• 35 MM Expansion
8 MM Gourmet Cake
• Refrigerated Dough
•
•
•
•
Single serve cup cakes
• Sara lee / F-L
Hot Pockets - Fruit
Bugles / W. Chicago
Granola
•
Extruded corn @ F/L
• Rumbles
Ashok Dhruv, LLC. (720) 318 - 9000
18
Cedar Rapids
• 8 MM Addition
• Earthgrains
•
Arizona
Bakery
19
Ashok Dhruv, LLC. (720) 318 - 9000
Meat:
Experience by Industry Segments
Selected examples
Bulk Meat
•
Kill floor design – Hogs
• Freezer comparisons
Emulsified / Comminuted /
Restructured meats
•
• PSE reduction
• Drip loss
•
•
Mathematical model
Myosin Kinetics
Pizza toppings
• Doskocil foods
•
Dim Sum items – 3I
• 50 % TSP
•
•
Simulates Steaks – 3I
Pet Foods -
Ashok Dhruv, LLC. (720) 318 - 9000
20
Experience by Industry Segments
Meat Abattoir – Generic Flow Diagram
101
Hogs From supply pens
106
Hot water
140 F
104
Fresh water
X-101
Stun
X-102
Position
102
X-103
Stick
102
X-104
Shackle
X-105
Cold water dip
102
102
X-106
Scald
103
X-107
Dehair
108
To Gambrieling
102
From stunning
105
Scald Purge
124
Hot water
X-116
Head cut off
119
Hot water
123
To final wash
X-115
Final wash
X-114
Final shave
Clip eye lids
121
To final shave
X-113
Hot water wash
108
To Gambrieling
107
Hair and water
116
Gas supply
118
From Singeing
X-108
Gambril
109
Cold water supply
115
To Singeing
X-112
Singeing
X-111
Toe-nails pinch off
112
X-110
Manual shaving
X-109
Cold water spray
110
126
From Final wash
127
Cut Heads
128
After head cut off
X-117
Open carcass
125
Hot water purge
128
After opening
carcass
122
Shavings
X-118
Remove aitch bone
130
After aitch
bone removal
120
Hot water purge
X-119
Open breast bone
X-120
Bung drop
130
To bung drop
117
Gas exhaust
132
To evisceration
129
Aitch bone
X-121
Eviscerate
Lung, heart, liver,etc
133
Liver, lung, heart
etc.
131
Bung
114
Toe -Nails
134
To thyroid
removal
141
Wash water
X-122
Eviscerate
Thyroid
113
Shavings
136
To kidney
removal
135
Thyroid
X-123
Eviscerate
Kidneys
111
Cold water discharge
138
From kidney
Evisceration
X-124
Eviscerate
Split carcass
138
To B&B trim
137
Kidneys
144
Water
X-132
Chilling
147
To Equilibration
146
To chilling
X-131
Water spray
143
To water spray
145
Water discharge
143
From scale
X-129
Scaling
143
To scale
X-128
Washing
Carcass / Neck
140
After ham facing
142
Wash water purge
Ashok Dhruv, LLC. (720) 318 - 9000
X-133
Equilibration
148
To Fabrication
21
X-130
Grading
pH measure
X-127
Ham facing
140
After leaf
fat removal
X-126
Leaf fat removal
139
Leaf fat
138
From B&B trim
X-125
Trim
Bruises and blemishes
Dairy:
Experience by Industry Segments
Selected examples
Commodities
•
Consumer products
Milk proteins -
•
• Casein /
Caseinates
• Non Fat Dry Milk
• Whey solids
•
•
•
• Edam / Gouda
• Cheese spreads
• Processed - American
Soy proteins
• Isolates /
Real cheese
•
Concentrates
Enzyme Modified Cheese
Yogurt
Non Dairy - Analogs
• Cream cheese
• Mozarella
• Processed American
• Soy cheese
Ashok Dhruv, LLC. (720) 318 - 9000
22
Dairy – Stirred yogurt example
Source: Dairy Processing Handbook. Published by Tetra Pak Processing Systems AB, S-221 86 Lund, Sweden. pg. 249.
Process improvement – P&F HX with corrugated tubes
Ashok Dhruv, LLC. (720) 318 - 9000
23
Corrugated tube – Double tube design
Challenge: Temperature and Pressure profile
Double, multi tube – Corrugated or Spiral
•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
Provide
Insight
Explore
ideas
Evaluate
design
alternatives
Ashok Dhruv, LLC. (720)
318 - 9000
Expertise by Industry Segments
Selected examples: Thermally Processed Foods
Western
•
Gravies
• Meat a food dishes /
•
Indian / Oriental
•
Pet Foods
Dips - Cheese
• Veg. /
• Salsa
•
•
•
•
Soups with Particulates
Fruit fillings
• Purees /
Dals / Sambhar
Curries
Concentrates
• Pie fillings
Dairy (Non too) sweet dishes
• Rabdi /
•
•
Basundi / Ras-Malai
Liquid pre-mixes
Soups
Ashok Dhruv, LLC. (720) 318 - 9000
26
Non- Vegetarian
Soups, Gravy, etc.:
Thermally Processed Food
Generic Block Flow Diagram
Thaw
Blend
Cool
Heat
Hold
Ashok Dhruv, LLC. (720) 318 - 9000
27
Fill
Thermally Processed Foods – Soup
28
Ashok Dhruv, LLC. (720) 318 - 9000
Beverages – Hot Fill, Chilled, Aseptic
Ingredient properties of interest
29
Typical ingredients to consider:
Physical properties:
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.
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
Ashok Dhruv, LLC. (720) 318 - 9000
Beverages – Conceptual PFD
Bulk bottles to rinsing
30
Ashok Dhruv, LLC. (720) 318 - 9000
Beverages – Conceptual PFD
Blend to thermal
Stm.
Xx psi
208
RO Water
209
RO Water
xx gpm @ xx psi
xx F,
205
55 % HFCS
206
RO Water
xx GPM @ xx psi
xx F,
Cond.
Xx gpm
xx F
E-201
RO water pre heater
xx Sq. ft, xx BTUH
304 SS tube, CS shell
221
Recycle
xx GPM @ psi
90 F
M-103
BT motor
M-2100
PMT motor
A-2100
Pre-mix tank
agitator
xx rpm, xx hp
T-2100
Pre-mix tank
xx ft Dia X xx ft TT
xx Gal.
316 SS
210
Premix
210
Premix
xx GPM @ xx psi
xx F
P-2101
Pre- mix pump
xx gpm @ xx TDH
316 SS
E-97P-23
E-201
Heater
xx BTUH, xx Sq. ft.
E-202
Trim cooler
xx BTUH, xx Sq. ft.
220
Blend
xx GPM @ xx psi
xx F
P-2130/2131
Blend pump
xx gpm, xx TDH
316 SS
293
291
E-203
Divert cooler
xx BTUH, xx Sq. ft.
292
CTS
T-2110 / 2120
Blend tank
xx ft Dia. X xx ft TT
xx Gal
316 SS
A-2110/2120
Blend tank agitator
xx rpm, xx hp
220
Blend
290
CTS
xx GPM @ xx psi
78 F
252
Filler return to
Divert cooler
M-2110/2120
BTA motor
203
Bev Base
202
Citric Acid
M-121
Pallet jack
xx Tons
223
Feed to hold tibe
207
RO Water
xx gpm @ xx psi
xx F,
204
42 % Sucrose
201
Flavor Cloud
xx lbs/hr
xx F,
T-2431
Filler return tank
250 Gal.
316 SS
251
Filler return
xx GPM @ psi
178 F
295
CTR
294
231
RO Water
222
T-103
Blend to Thermal
Balance Tank
xx ft Dia. X xx ft TT
230
HX - RO Water
316 SS
Recirculation loop
A-103
xx GPM @ xx psi
Blend tank
xx F
agitator
xx rpm, xx hp
222
Blend to Thermal
224
Discharge from
Trim cooler
xx F
HP Stm.
Xx psi
T-2430
Filler supply tank
500 Gal.
xx ft Dia X xx ft TT
316 SS
230
Cond. return
P-2411
PP-2411
Balance tank pump
Product feed pump
xx gpm @ xx TDH 115 GPM @ 100 ft TDH
316 SS
31
E-202
RO water heater
xx Sq. ft, xx BTUH
304 SS tube, CS shell
225
Filler supply
PP-2434
Filler feed pump
105 GPM @ 35 ft
7.5 HP
Ashok Dhruv, LLC. (720) 318 - 9000
225
Filler supply
xx gpm @ xx psi
xx F
Beverages – Conceptual PFD
Filling to bottle cooling
32
Ashok Dhruv, LLC. (720) 318 - 9000
Beverages – Conceptual PFD
Labeling to Warehouse
401
Cooled bottles
500 BPM
90 F,
402
Label roll
L-401 A/C
Labeller
405
Filled Cases
404
Labeled bottles
Case Packer
VarioPack or Hi-Cone
403
Labeled bottles
406
Pallets
P-401
Palletizer
P-52
W-401
Shrink Wrapper
412
Formed cases
P-55
A-401
Labeled Bottles
Accumulator
xx ft X xx ft, xx min
304 SS
411
Case stock
Case Former
33
Ashok Dhruv, LLC. (720)
318 - 9000
Beverage Processing Equipment
•Ingredient storage environments –
Atmospheric, refrigerated, controlled atm.
•Homogenizers - Piston type – perforated disk,
Colloid mill, Shear pump
•Mixers / Blenders –
•Heat exchangers – “Pasteurizer”, Trim Cooler,
Divert cooler, Regen’s, Recoverer’s, Plate and
Frame, Double tube – tube in tube, Multi – tube
•Surge tanks – Blend, Balance, Filler Supply
•Rinsing - Air only, Water – with conservation
•De-Aerator - “Versator” type – Mono layer
film under vacuum, Coalescing type
34
•Thermal microbial processors - Hold tube
•“Warmers” – tunnel pasteurizers
•Convective diffusion type – pressure differential
/ Vacuum
•Inverter / Side layer, Alternates
•Disk centrifuges
•For small bottles – filler, capper
•Evaporator - TASTE
•Bottle cooler
•Filter
Ashok Dhruv, LLC. (720) 318 - 9000
Beverage Processing
Unit Operations and Unit Processes










35
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 Undesirable – 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
Ashok Dhruv, LLC. (720) 318 - 9000
It is all about business and finance - $$$
……………………………………....…Under legal and ethical constraints…
Mission
Food
Processing
Maximize
By maximizing economic as well as consumer needs
A distinctive approach – Competitive Advantage with Confidence
How and
Why?
36
Ashok Dhruv, LLC. (720) 318 - 9000
Ashok Dhruv, LLC. (720) 318 - 9000
37
Yield
Hog Carcass chilling and drip loss
Increase profitability
Ashok Dhruv, LLC. (720) 318 - 9000
38
Yield - Hog Carcass chilling – Myosin denaturation
in chilling , PSE and drip loss
Calculation of Myosin denaturation :
pH tc  7.0 Exp 
.01
min
× tc× min
E
Rgas× TAvg 5
Krate tc  K0× e
- 
E


 Rgas ×T Avg  tc 
160

Conv  tc  
0
160

LnConv  
0
pH 160 
× 10
-Krate tc dtc× min
Pdrip  4  60× Fraction MyoDe
-1
E  43500× 454×
cal
mole
TAvgF 45  R
Exp 
-Krate tc d tc
Fraction MyoDe   1 - Conv ratio
K0  2.13× 1034× 60× min
- 1.3 × pH tc 
Krate 7  min
-1
Conv  160 
LnConv 
Conv ratio  e
LnConv
Conv ratio 
Fraction MyoDe 
Ashok Dhruv,
LLC. (720)
- 9000Pdrip
Percent
drip318
loss

39
tc  0  5 .. 300
Sensory perception - Texture – Peach firmness
Temp F, Firmness, N, PG Concentartion
Combine time – temperature with Enzymatic Kinetics
Temp, Firmness and PG Conc. of peaches
70 70
T MW ( q )
60
R
50
40
Firm ( q )
PG( q ) ×100
30
20
0
10
0
0
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
q
Time, minutes
Ashok Dhruv, LLC. (720) 318 - 9000
0.9
1
1
40
Safety:
F0 – Pasteurization and Microbial kill
Calculation of extent of Pasteurization :
TRef  180× R
z  10× R
t  4.359 min
t
 min
T Avg( q ) - T Ref

z
FTPast  
10
d q × min
0
FTPast  37.228 s
Calculation of Microbial kill :
40
K0ClB  2× 10
Exp 

×s
-1
EClB
4
EClB  3.73× 10 × Rgas × K
EClB
Rgas × TAvg ( 15)  460× R
é
-ê
KClB q   K0ClB× e ë

Rgas
Exp  101.745

EClB
R gas × T Avg( q )  460 ×R

ù
ú
û
4
 3.73 ´ 10 K
TAvg ( 8)  196.762 R
-3
KClB( 7)  3.534 ´ 10
min
t
 min

Ln citocfClB  
KClB q  d q × min
0
CitoCfClB  e
LncitocfClB
LogRedClB  log ( e  10) × Ln citocfClB
41
-4
Ln citocfClB  2.403 ´ 10
CitoCfClB
 1.00024
Measure
of Safety
-4
LogRedClB  1.044 ´ 10
Ashok Dhruv, LLC. (720) 318 - 9000
-1
Extend shelf life – Enzyme deactivation
Prevent enzymatic degradation with time
Activity ratio, ; Avg Temp deg F
200
Ratio POD( q )
%
T Avg( q )
R
Peroxidase activity drop in heat period
200
180
t
160
140
min
120
100
80
60
40
00
20
0
0
0
1
2
3
q
Time in heating MC tube, minutes
Ashok Dhruv, LLC. (720) 318 - 9000
42
4
5
5
Nutrition
Vitamin B1 – Thiamin kinetics
Calculation of Nutrition destruction :
Based on Vitamin B 1 - Thiamin, Kinetics
9
K0B1  2.19× 10 × s
Exp 

-1
4
EB1  1.18× 10 × Rgas × K
EB1
Rgas × TAvg ( 15)  460× R
é
-ê
KB1 q   K0B1× e ë

Exp  32.187

EB1
R gas × T Avg( q )  460 ×R
ù
ú
û
EB1
Rgas
4
 1.18 ´ 10 K
TAvg ( 8)  196.762 R
-3
KB1( 7)  1.074 ´ 10
min
t
 min

Ln citocfB1  
KB1 q  d q × min
0
CitoCfB1  e
LncitocfB1
LogRedB1  log ( e  10) × Ln citocfB1
43
Ashok Dhruv, LLC. (720) 318 - 9000
-4
Ln citocfB1  7.046 ´ 10
CitoCfB1  1.000705
-4
LogRedB1  3.06 ´ 10
-1
It is all about business and finance - $$$
……………………………………....…Under legal and ethical constraints…
Mission
Food
Processing
Maximize
How and
Why?
44
With technical rigor appropriate to challenge
First principle, statistical or empirical analysis – Robust decisions
Ashok Dhruv, LLC. (720) 318 - 9000
Why and How –
Application of sound Science and Engineering
Apply tenets of chemistry
Heat transfer
Microbiology
Mass transfer
Enzymes
Momentum transfer
Bio-Chemistry
Kinetics
Organic Chemistry
Chemical engineering analysis
Ashok Dhruv, LLC. (720) 318 - 9000
45
Why and How – Mathematical modeling
Application of sound Science and Engineering
Physical form
Raw materials
Utilities
Labor
Mathematical
form
Physical properties
Operating conditions
Assumptions
46
Physical laws
Physical / Chemical
Process
Equipment
Product
By-products
Waste streams
Laws of Math
Mathematical
Constitutive Eqn.
Ini. & Boundary cond.
Ashok Dhruv, LLC. (720) 318 - 9000
Microbial log cycle reduction
Enzyme deactivation. amount
Objective sensory quality
Why and How –
Time – Temperature Profile

q  tc  x0  y 0  z0  
A x × A y × A z × Bx tc p× By tc q× Bz tc r× Cx x0 p× Cy y 0 q× Cz z0 r 



p
q
p
q


r
r
Tf  tc  x0  y 0  z0  ta   Ti - ta × q  tc  x0  y 0  z0 - 460× R
- 4 ×U cal ×D ×q × min


T Avg  q   t fwall  T fi - t fwall × e
47
Ashok Dhruv, LLC. (720) 318 - 9000
2
d × f ×C Pf
Measure of
Thermal
treatment
Why and How –
Time – Temperature Profile in a particle
Time to heat fruit piece in puree
210


Temperature, deg F
T f tc  0  0  0 ×R
-1
175
190
3
5
170
130
150
 x y z  -1
T f  tc     ×R
130
 in in in 
 
T AvgF tc ×R
110
-1
90
70
50
30
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
tc
Time of heating, minutes
Ashok Dhruv, LLC. (720) 318 - 9000
48
5
Why and How –
Myosin denaturation – drip loss and PSE
Calculation of Myosin denaturation :
pH tc  7.0 Exp 
.01
min
pH 160 
× tc× min
E
K0  2.13× 1034× 60× min
- 
E


R gas ×T Avg  tc  
- 1.3 × pH tc 

Krate tc  K0× e
× 10
160

Conv  tc  
0
160

LnConv  
0
-Krate t c d tc
-Krate tc d t c× min
Fraction MyoDe   1 - Conv ratio
Pdrip  4 
60× Fraction MyoDe
Krate 7  min
cal
mole
-1
Conv  160 
LnConv 
Conv ratio  e
LnConv
Conv ratio 
Fraction MyoDe 
Percent drip loss
Pdrip 
Ashok Dhruv, LLC. (720) 318 - 9000
49
E  43500× 454×
TAvgF  45  R
Exp 
Rgas× TAvg 5
-1
tc  0  5 .. 300
Why and How – Application of Statistics
Probability of Failure and Sample size
ICMSF – International Committee on Microbial Safety in Foods
50
Ashok Dhruv, LLC. (720) 318 - 9000
Why and How – Application of Statistics
Probability of Failure, Sample size and Enrichment
ICMSF – Enrichment implications and constraints
51
Ashok Dhruv, LLC. (720) 318 - 9000
Why and How – Safety: Salmonella and Listeria
Combining Heat transfer with Microbial death Kinetics
Microbial death kinetics – Salmonella and Listeria
52
Ashok Dhruv, LLC. (720) 318 - 9000
Why and How: Non-Newtonian flow
Velocity profile in a tube Velocity in z direction
Velocity, ft / sec
3
3
2.75
2.5
2.25
2
v z( r)
1.75
ft
1.5
s
1.25
1
0.75
0.5
0 0.25
0
0.015
0.01
-R i
0.005
0
0.005
0.01
r
0.015
Ri
Radial distance, in
trace 1
Required for Kinetics of Conversions
Ashok Dhruv, LLC. (720) 318 - 9000
53
Why and How: Scarped Surface Heat Exchanger
Shear rate in radial and axial direction
Shear rate as afunction of radius, SSHE
Shear rate i n per secon d
240 240
g q ( r ×in ) ×s
190
140
90
g z( r ×in ) ×s ×10
40
10
- 110 60
110
1.5
1.6
1.7
1.8
1.9
1.5
2
2.1
2.2
2.3
2.4
2.5
2.6
2.7
2.8
2.9
r
Radial distance, inches
Shear rate, radially
Shear rate, axially
Measure of Mechanical Damage
Ashok Dhruv, LLC. (720) 318 - 9000
54
3
3
Why and How – Disk Centrifugation
Application of sound Science and Engineering
55
Ashok Dhruv, LLC. (720) 318 - 9000
Why
and How
– Evaporation
Beverage
Processing
– Unit operations: Evaporation
Flavor and Aroma loss in Juice Processing
56
Ashok Dhruv, LLC. (720) 318 - 9000
Hot and
fill VsHow
Aseptic–Process
- Beverages in
in PET
Why
Heat recovery
HF
Application of sound Science and Engineering
57
Ashok Dhruv, LLC. (720) 318 - 9000
fillHow
Vs Aseptic
Process - Beverages
in PET
WhyHot
and
– Temperature
profile in HF
– Bottle cooling comparisons
58
Ashok Dhruv, LLC. (720) 318 - 9000
Hot
fill How
Vs Aseptic
Why
and
– Process - Beverages in PET
Hot Fill Vs Aseptic comparison
59
Ashok Dhruv, LLC. (720) 318 - 9000
Open Innovation – Evolution
Research
and
Develop
60
Acquire
and
Develop
Ashok Dhruv, LLC. (720) 318 - 9000
Connect
and
Develop
What is Open Innovation Anyway – Really?
The exact opposite of NIH
– Not Invented Here
Syndrome
61
Ashok Dhruv, LLC. (720) 318 - 9000
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.
62
Ashok Dhruv, LLC. (720) 318 - 9000
Open innovation
Other firm´s
market
Licence, spin
out, divest
Our new
market
Internal
technology base
Internal/external
venture handling
Our current
market
External technology
insourcing
External technology base
Henry Chesbrough, 2004
63
Ashok Dhruv, LLC. (720) 318 - 9000
64
Ashok Dhruv, LLC. (720) 318 - 9000
65
Ashok Dhruv, LLC. (720) 318 - 9000
Ashok Dhruv
Acumen @ Business
Sound Technically
Highly Motivated
Out of the Box
Keen on Results
66
Dedicated to team
Hands on
Robust @ Financials
Universal Approach
Varied Experience
Ashok Dhruv, LLC. (720) 318 - 9000
Ashok Dhruv, LLC
(720) 949 – 6498 (Off)
(720) 318 – 9000 (Mob)
9958 E. Maplewood Ave., Englewood, CO 80111
Ashok_dhruv@productivityandgrowth08.com
http://www.productivityandgrowth08.com
67
Ashok Dhruv, LLC. (720) 318 - 9000