Post on 20-Aug-2015
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 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
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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
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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
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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
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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
Ashok Dhruv, LLC. (720) 318 - 9000
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