The document provides an overview of tools and resources used by Ashok Dhruv LLC to maximize profits for food and beverage processors. The company utilizes 35 years of experience in technology and engineering services to help clients from concept to commercialization. This includes technical services like product and process development, financial analysis, and project engineering to improve productivity and growth. The ultimate goal is to match clients' needs with appropriate solutions in order to provide economic benefits and competitive advantages.

1. Tools and
Resources
Used to
Maximize
Profits

2. 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
Food Growth
To all segments of the Food and Beverage Industry
Processing 35 years of experience and expertise – Comprehensive and
Versatile
Maximize By maximizing economic as well as consumer needs
A distinctive approach – Competitive Advantage with
Confidence
How and With technical rigor appropriate to challenge
Why? First principle, statistical or empirical analysis – Robust
decisions
2 Ashok Dhruv, LLC. (720) 318 - 9000

3. Mission –
Provide tangible and material By:
economic benefit
• application of scientific and
To Food and Beverage Processors, engineering principles and
On a Time Effective basis practices
Because • Leverage IT revolution
• Consumer wants and needs are • computing power
rapidly changing • data access - internet
• Technology is available
• value generation
With Employment of skills and • bridge gap between
resources on as needed basis generation and use of
information
3 Ashok Dhruv, LLC. (720) 318 - 9000

4. First things First – Fulfill a BUSINESS NEED
Match resources – technology and engineering to need
Product life cycle Growth share matrix
4 Ashok Dhruv, LLC. (720) 318 - 9000

5. From farm to food – industry and commerce
Proteins
Fractionation of Casein
Agricutural produce Soy Isolate
Fats and Oils Carbohydrates
Ghee, Butter Agricultural products Starches,
Cookin Oil, Shortening Sweetners
Lard, Tallow
Fruits and Vegetables
Bio-Diesel Corn, Soy, Peanuts, Beans Bio-Ethanol
Milk, Fish
Meat - Poultry
Essential nutrients Animal feed
Fiber Bio-Waste
Vitamins and
Minerals
Commodity products are enablers for consumer products
5 Ashok Dhruv, LLC. (720) 318 - 9000

6. Concept to Commercialization – the journey
6 Ashok Dhruv, LLC. (720) 318 - 9000

7. Services: Technology Sourcing and Selection-
Selected examples Technology transfer to China
Open Innovation
In House - Incremental • Nutritious meats / TSP
• RBD Oil/Margarine/Soy Isolate
• Cross fertilization
• Caramel Color
• Leverage
Public Domain - Radical E/P/C services
• Supercritical Extraction
• USDA – Puffing Gun
• MW applications
• NASA / Military
• 130 MM Cereal plant
Academia –
• Bio-Diesel
• Know how and Expertise
• Corn Wet milling Complex
Consortia’s - Targeted
• Artisan Bread
• NCFFST
• Abattoir – Yield / PSE reduction
• CAFT
Food and Beverage processors
Acquisitions / Mergers - Radical
Orange juice / Concentrate
Sports drinks / HF
Ashok Dhruv, LLC. (720) 318 - 9000
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8. Services: Product and Process Development
Product Process - Selection
• Marketing - Consumer • Unit Operations / Processes
• Focus / CLT / HUT • Characterize Ingr. Streams
• BASIS CP
• Product • Cause & Effect Correlation
• Scale – Bench / PP • Quantification -Modeling
• Formulation / Ingr. • Mathematical / Statistical
• Regulatory • Empirical / 1st Principle
• Label / Std. of Identity
• Pilot Planting - Verification
• Functional properties
• Safety / Sensory / S.Life
• Scale Up / Start - Up
• Margin / Contribution • Pilot to Commercial
8 Ashok Dhruv, LLC. (720) 318 - 9000

9. Services: Process Engineering
Production of Engineering deliverable for Procurement
9 Ashok Dhruv, LLC. (720) 318 - 9000

10. Services: Project Engineering – Support to PM
Coordination of disciplines and other technical inputs
10 Ashok Dhruv, LLC. (720) 318 - 9000

11. 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
Food/Pharm. Food/Pharm.
industry factor industry factor
Category Engineers Aide PI CS SS Engineers Aide PI CS 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

12. Services: Financial analysis – ROI, NPV, IRR
Freezing tunnel - Hog Carcass Chill Room
7
Figure 1:
7
2 10 2 10
7
1.83 10
1.67 10
7
Return
on
7
1.5 10
7
1.33 10
cr
7 Capital
Capital cost, $
1.17 10
cf
7
1 10
ct
6
8.33 10
6
6.67 10
6
5 10
6
3.33 10
6
1.67 10
0
1 1.5 2 2.5 3 3.5 4 4.5 5 5.5 6 6.5 7
1 7
hr
Time for cooling, hours
Refrigeration cost
Facility cost
Total cost, $
Ashok Dhruv, LLC. (720) 318 - 9000
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13. Capital cost optimization - Example
Capital cost minimization
2.5 2.5
6 2.25
RC ( t) 10
Installed costs, $ in Millions
2
6
FC ( 50 t) 10
1.75
6
TC ( 40 t) 10
1.5
6
TC ( 50 t) 10
1.25
6
TC ( 60 t) 10
1
0.75
0.5
0.5
80 90 100 110 120 130 140 150 160 170 180
80 t 180
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

14. Services: Capital Project Management
14 Ashok Dhruv, LLC. (720) 318 - 9000

15. Concept to commercialization
Business
Case
Evaluation of Business opportunity:
Growth – New product / Line Extension
Productivity – Cost reduction
Business fit – strategic / tactical
Research and Development
Concept Market insights- Share / Niche / Need
development Technical problem solving
Refine techno-economic assumptions
Feasibility studies – Process definition
Basic / Preliminary in detail
Technical / Economical
Engineering Sensitivity analysis
PFD / P&ID / Data sheets
Cost estimate +/-: 15-30 %
Engineering and documentation
Detailed Engineering Drawings / Specifications
Request for Proposal / Quotation
Bids / Quotes – analysis
Cost estimate +/-: 10-20 %
Procurement Purchasing and follow Up
Bid award / Purchase orders
Fabrication Assembly drawing
approval
Inspection /Expediting / FAT
Construction / Installation
Construction / Installation
Mobilize trades
Dry runs
Electro / Mechanical completion
Cost estimate +/-: 10-15 %
Start-Up and Commisioning Start Up and Commissioning
Wet runs / Training / SAT
Commission/Qualify/Validate
Cost estimate +/-: 10 %
15 Ashok Dhruv, LLC. (720) 318 - 9000

16. It is all about business and finance - $$$
……………………………………....…Under legal and ethical constraints…
Mission
Food To all segments of the Food and Beverage Industry
Processing 35 years of experience and expertise – Comprehensive and
Versatile
Maximize
How and
Why?
16 Ashok Dhruv, LLC. (720) 318 - 9000

17. Food and Beverage Processing
A generic outline – the common basis
Transport processes
Heat transfer
Mass transfer
Momentum transfer Output
Input Food product
Raw materials Protect and
Water Package • Safety – Microbial
Carbohydrates
Retrival and • Shelf life
Storage Bulk • Nutrition
Proteins Retail
Fats and Oils • Sensory aspects
Kinetics – Reactions
Microbial
Enzymatic
Bio-Chemistry Return on
Investment
17 Ashok Dhruv, LLC. (720) 318 - 9000

18. Bakery: Experience by Industry Segments
Selected examples
Bakery Cereals
• 20 MM Artisan Bread • General Mills
• 25 MM Duncan Hines • 130 MM Grassroots
• Aurora foods /Fru-con • Arizona
• 35 MM Expansion
• 8 MM Gourmet Cake
• Cedar Rapids
• Refrigerated Dough •8 MM Addition
• Earthgrains • Bugles / W. Chicago
• Single serve cup Granola
cakes
• Extruded corn @ F/L
• Sara lee / F-L
• Rumbles
• Hot Pockets - Fruit
Ashok Dhruv, LLC. (720) 318 - 9000
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19. Bakery
19 Ashok Dhruv, LLC. (720) 318 - 9000

20. Meat: Experience by Industry Segments
Selected examples
Bulk Meat Emulsified /
• Kill floor design – Comminuted /
Hogs Restructured meats
• Freezer comparisons • Pizza toppings
• PSE reduction
• Doskocil foods
• Drip loss
• Dim Sum items – 3I
• Mathematical model • 50 % TSP
• Myosin Kinetics • Simulates Steaks – 3I
• Pet Foods -
Ashok Dhruv, LLC. (720) 318 - 9000
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21. Experience by Industry Segments
101
Meat Abattoir – Generic Flow Diagram 104
106
Hot water
Hogs From supply pens Fresh water
140 F
108
X-101 X-102 102 X-103 102 X-104 102 X-105 102 X-106 103 X-107 X-108
To Gambrieling
Stun Position Stick Shackle Cold water dip Scald Dehair Gambril
102
From stunning
108
105 107 To Gambrieling
Scald Purge Hair and water
124 119 116 109
Hot water Hot water Gas supply Cold water supply
115
123 X-114 121 118 To Singeing
X-116 X-115 X-113 X-112 X-111 112 X-110 110 X-109
To final wash Final shave To final shave From Singeing
Head cut off Final wash Hot water wash Singeing Toe-nails pinch off Manual shaving Cold water spray
Clip eye lids
126
From Final wash
127 125 122 120 117 114 113 111
Cut Heads Hot water purge Shavings Hot water purge Gas exhaust Toe -Nails Shavings Cold water discharge
128
After head cut off
X-122
X-121 X-123 X-124
X-117 X-118 X-119 X-120 Eviscerate
Eviscerate Eviscerate Eviscerate
Open carcass 128 Remove aitch bone 130 Open breast bone Bung drop 132 134 Thyroid 136 138
130 Lung, heart, liver,etc Kidneys Split carcass
After opening After aitch To evisceration To thyroid To kidney From kidney
To bung drop removal removal Evisceration
carcass bone removal 133
Liver, lung, heart
131
129 etc.
Bung 138
Aitch bone To B&B trim
135 137
Thyroid Kidneys
141
Wash water
144
Water
X-130 X-128
X-125
X-132 X-131 Grading X-129 Washing X-127 X-126
Trim
Chilling 146 Water spray 143 pH measure 143 Scaling 143 Carcass / Neck 140 Ham facing 140 Leaf fat removal 138
Bruises and blemishes
To chilling To water spray From scale To scale After ham facing After leaf From B&B trim
fat removal
147 145 142 139
To Equilibration Water discharge Wash water purge Leaf fat
X-133
Ashok Dhruv, LLC. (720) 318 - 9000
Equilibration
148
To Fabrication
21

22. Dairy: Experience by Industry Segments
Selected examples
Commodities Consumer products
• Milk proteins - • Real cheese
• Casein/ Caseinates • Edam / Gouda
• Non Fat Dry Milk • Cheese spreads
• Whey solids • Processed - American
• Soy proteins • Non Dairy - Analogs
• Isolates
/ • Cream cheese
Concentrates • Mozarella
• Enzyme Modified • Processed American
Cheese • Soy cheese
• Yogurt
Ashok Dhruv, LLC. (720) 318 - 9000
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23. 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

24. Corrugated tube – Double tube design

25. 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
Provide
Insight
• Pick L for T< 100. Calculate Del P
• Iterate with new Del P Explore
ideas
• Add Del P for elbows
Evaluate
design
• Summarize results alternatives
25 Ashok Dhruv, LLC. (720)
318 - 9000

26. Expertise by Industry Segments
Selected examples: Thermally Processed Foods
Western Indian / Oriental
• Gravies • Dals / Sambhar
• Meata food dishes / • Curries
Pet Foods
• Veg. / Non-
• Dips - Cheese Vegetarian
• Salsa • Dairy (Non too)
• Soups with sweet dishes
Particulates • Rabdi / Basundi /
Ras-Malai
• Fruit fillings
• Purees / Concentrates • Liquid pre-mixes
• Pie fillings • Soups
Ashok Dhruv, LLC. (720) 318 - 9000
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27. Soups, Gravy, etc.: Thermally Processed Food
Generic Block Flow Diagram
Thaw
Blend Cool
Heat Hold Fill
Ashok Dhruv, LLC. (720) 318 - 9000
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28. Thermally Processed Foods – Soup
28 Ashok Dhruv, LLC. (720) 318 - 9000

29. Beverages – Hot Fill, Chilled, Aseptic
Ingredient properties of interest
Typical ingredients to consider: Physical properties:
HFCS Density, Viscosity, Specific heat,
Liquid Sugar thermal conductivity and surface
“Base – concentrate” tension
Fruit concentrates – Mango, Guava, Particle size and distribution
Banana, etc Chemical properties: Reaction rate
Proteins constants and Activation Energy
Gums and processing aids Microbial properties:
Spices Ni, F0 , z, D TR for target organism /
Allergen containing range.
“Beads” – formulated additives Above corresponding values for
Functional aids – nutrition, specific Enzymes. Example - Peroxidases,
health benefit Pectin Galacto-Uranse for fruits
and veggies, etc.
Ethnic ingredients – flavorings, etc.
And / or Reaction rate constants
and Activation Energy
29 Ashok Dhruv, LLC. (720) 318 - 9000

30. Beverages – Conceptual PFD
Bulk bottles to rinsing
30 Ashok Dhruv, LLC. (720) 318 - 9000

31. Beverages – Conceptual PFD
Blend to thermal
Stm.
Xx psi
208 E-201 251
209 RO Water Filler return
RO Water RO water pre heater xx GPM @ psi
xx gpm @ xx psi xx Sq. ft, xx BTUH T-2431 178 F
xx F, 304 SS tube, CS shell
206 Filler return tank
RO Water 223 250 Gal.
Cond. 290
xx GPM @ xx psi 207 Feed to hold tibe
Xx gpm
xx F, RO Water
316 SS CTS
205 xx F
xx gpm @ xx psi xx GPM @ xx psi
55 % HFCS xx F,
78 F
252
M-2110/2120
204 Filler return to
BTA motor Divert cooler
42 % Sucrose
291
221 E-97P-23
Recycle
203 xx GPM @ psi
Bev Base 90 F E-201 E-202 E-203
202 Heater Trim cooler Divert cooler
M-2100 M-103 293
Citric Acid xx BTUH, xx Sq. ft. xx BTUH, xx Sq. ft. xx BTUH, xx Sq. ft.
PMT motor BT motor
201
Flavor Cloud A-2100 292
xx lbs/hr Pre-mix tank CTS
xx F, agitator T-2110 / 2120 295
294
Blend tank CTR
xx rpm, xx hp
xx ft Dia. X xx ft TT 224
xx Gal Discharge from
316 SS Trim cooler
T-2100 231 xx F
222 RO Water
Pre-mix tank T-103 Blend to Thermal
xx ft Dia X xx ft TT Balance Tank HP Stm.
Xx psi
xx Gal. xx ft Dia. X xx ft TT 230
316 SS A-2110/2120 316 SS HX - RO Water
T-2430
Blend tank agitator A-103 Recirculation loop
xx GPM @ xx psi Filler supply tank
xx rpm, xx hp 220 Blend tank
xx F 500 Gal. 225
Blend agitator
210 xx ft Dia X xx ft TT Filler supply
xx rpm, xx hp
Premix 316 SS xx gpm @ xx psi
210 220 xx F
Premix Blend 222 230 Cond. return E-202 225
xx GPM @ xx psi xx GPM @ xx psi Blend to Thermal RO water heater Filler supply
xx F xx F xx Sq. ft, xx BTUH
304 SS tube, CS shell
P-2101 P-2130/2131 PP-2434
Pre- mix pump Blend pump Filler feed pump
xx gpm @ xx TDH xx gpm, xx TDH P-2411 PP-2411 105 GPM @ 35 ft
M-121
316 SS 316 SS Balance tank pump Product feed pump 7.5 HP
Pallet jack
xx gpm @ xx TDH 115 GPM @ 100 ft TDH
xx Tons
316 SS
31 Ashok Dhruv, LLC. (720) 318 - 9000

32. Beverages – Conceptual PFD
Filling to bottle cooling
32
Ashok Dhruv, LLC. (720) 318 - 9000

33. Beverages – Conceptual PFD
Labeling to Warehouse
401
Cooled bottles
500 BPM
90 F,
402
Label roll
L-401 A/C
Labeller 405
404 Filled Cases
Labeled bottles
406
Pallets P-52
Case Packer
VarioPack or Hi-Cone P-401
403 Palletizer W-401
Labeled bottles 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

34. Beverage Processing Equipment
•Ingredient storage environments – •Homogenizers - Piston type –
Atmospheric, refrigerated, perforated disk, Colloid mill, Shear
controlled atm. pump
•Mixers / Blenders – •Heat exchangers – “Pasteurizer”,
•Surge tanks – Blend, Balance, Trim Cooler, Divert cooler, Regen’s,
Filler Supply Recoverer’s, Plate and Frame,
Double tube – tube in tube, Multi –
•Rinsing - Air only, Water – with tube
conservation
•Thermal microbial processors -
•De-Aerator - “Versator” type – Hold tube
Mono layer film under vacuum,
Coalescing type •“Warmers” – tunnel pasteurizers
•Convective diffusion type – •Inverter / Side layer, Alternates
pressure differential / Vacuum •Filter
•Disk centrifuges •For small bottles – filler, capper
•Evaporator - TASTE •Bottle cooler
34 Ashok Dhruv, LLC. (720) 318 - 9000

35. Beverage Processing
Unit Operations and Unit Processes
Unit Operations: Unit processes:
 Dissolution, Dispersion,
Suspension HRM control – Hold tube
 Hydration / Size reduction
Target organism – Bottle HF
 Shearing –
Target organism – Caps –
• Pipe flow, Pumps, Agitators, inversion
Filler inner tube, Valves,
accessories Product / process / package
combinations for all other
 Homogenization / Emulsification products
• Desirable – Cloud - oil in Oxidation – Unsaturated fats and
water Un-desirable – foaming Oils rancidity
- air in water
Citric Acid Oxidation in Juices
 De-aeration – Coalescence
Enzymatic hydrolysis
 Coagulation – gum thro
 Diffusion – Oxygen control Enzyme de-naturation –
pectinase
 Heating / Cooling /
Regeneration / Heat recovery
 Centrifugation
35 Ashok Dhruv, LLC. (720) 318 - 9000

36. 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

37. Ashok Dhruv, LLC. (720) 318 - 9000
37

38. Yield
Hog Carcass chilling and drip loss
Increase profitability
Ashok Dhruv, LLC. (720) 318 - 9000
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39. Yield - Hog Carcass chilling – Myosin
denaturation in chilling , PSE and drip loss
Calculation of Myosin denaturation :
.01 34 1 cal
pH tc 7.0 tc min pH 160 K0 2.13 10 60 min E 43500 454
min mole
E
Exp Exp TAvgF 45 R
Rgas TAvg 5
E
Rg as T Av g tc 1.3 pH tc 1
Krate tc K0 e 10 Krate 7 min
160
Conv tc Krate tc dtc Conv 160
0
160
LnConv
LnConv Krate tc dtc min LnConv Conv ratio e Conv ratio
0
FractionMyoDe 1 Conv ratio Measure of Chemical Treatment
FractionMyoDe
Pdrip 4 60 FractionMyoDe Percent drip loss P
Ashok Dhruv, LLC. (720) 318 - 9000 drip 39 tc 0 5 300

40. Sensory perception - Texture – Peach firmness
Combine time – temperature with Enzymatic
Kinetics
Temp, Firmness and PG Conc. of peaches
70 70
Temp F, Firmness, N, PG Concentartion
60
T MW ( )
R 50
40
Firm ( )
30
PG( ) 100
20
10
0
0
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1
0 1
Time, minutes
Ashok Dhruv, LLC. (720) 318 - 9000 40

41. Safety: F0 – Pasteurization and Microbial kill
Calculation of extent of Pasteurization :
TRef 180 R z 10 R
4.359 min
min T Avg( ) T Ref
z
FTPast 10 d min FTPast 37.228 s
0
Calculation of Microbial kill :
EClB
40 1 4 4
K0ClB 2 10 s EClB 3.73 10 Rgas K 3.73 10 K
Rgas
EClB
Exp Exp 101.745 TAvg ( 8) 196.762 R
Rgas TAvg ( 15) 460 R
EClB
R gas T Avg( ) 460 R 3 1
KClB K0ClB e KClB( 7) 3.534 10 min
min
4
Ln citocfClB KClB d min Ln citocfClB 2.403 10
0
LncitocfClB
CitoCfClB e Measure of Safety
CitoCfClB 1.00024
4
LogRedClB log ( e 10) Ln citocfClB LogRedClB 1.044 10
Ashok Dhruv, LLC. (720) 318 - 9000
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42. Extend shelf life – Enzyme deactivation
Prevent enzymatic degradation with time
Peroxidase activity drop in heat period
200 200
Activity ratio, ; Avg Temp deg F
180
Ratio POD( ) 160
min
140
%
120
T Avg( ) 100
R 80
60
40
00 20
0
0 1 2 3 4 5
0 5
Time in heating MC tube, minutes
Ashok Dhruv, LLC. (720) 318 - 9000
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43. Nutrition
Vitamin B1 – Thiamin kinetics
Calculation of Nutrition destruction :
Based on Vitamin B1 - Thiamin, Kinetics
EB1
9 1 4 4
K0B1 2.19 10 s EB1 1.18 10 Rgas K 1.18 10 K
Rgas
EB1
Exp Exp 32.187 TAvg ( 8) 196.762 R
Rgas TAvg ( 15) 460 R
EB1
R gas T Avg( ) 460 R 3 1
KB1 K0B1 e KB1( 7) 1.074 10 min
min
4
Ln citocfB1 KB1 d min Ln citocfB1 7.046 10
0
LncitocfB1
CitoCfB1 e CitoCfB1 1.000705
4
LogRedB1 log ( e 10) Ln citocfB1 LogRedB1 3.06 10
43 Ashok Dhruv, LLC. (720) 318 - 9000

44. It is all about business and finance - $$$
……………………………………....…Under legal and ethical constraints…
Mission
Food
Processing
Maximize
How and With technical rigor appropriate to challenge
Why? First principle, statistical or empirical analysis – Robust
decisions
44 Ashok Dhruv, LLC. (720) 318 - 9000

45. 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

46. Why and How – Mathematical modeling
Application of sound Science and Engineering
Physical form Physical laws
Product
Raw materials
Physical / Chemical By-products
Utilities
Process Waste streams
Labor
Equipment
Mathematical Laws of Math
form
Physical properties Mathematical Microbial log cycle reduction
Operating conditions Constitutive Eqn. Enzyme deactivation. amount
Assumptions Ini. & Boundary cond. Objective sensory quality
46 Ashok Dhruv, LLC. (720) 318 - 9000

47. Why and How –
Time – Temperature Profile
Particle
tc x0 y0 z0 A x A y A z Bx tc p By tc q Bz tc r Cx x0 p Cy y0 q Cz z0 r
p q r
p q r
Tf tc x0 y 0 z0 ta Ti ta tc x0 y 0 z0 460 R
Fluid
4 U cal D min
2
d f C Pf
T Avg t fwall T fi t fwall e
Measure of
Thermal
treatment
Conduction and Convection
47 Ashok Dhruv, LLC. (720) 318 - 9000

48. Why and How –
Time – Temperature Profile in a particle
Time t o h eat fruit piece in puree
210
175
190 3 5
1
T f tc 0 0 0 R
170
Temperature, deg F
150 130
x y z 1
T f tc R
in in in 130
110
1 Particle
T Av gF tc R 90
70
50
30
0 0.5 1 1.5 2 2.5 3 3.5 4 4.5 5
tc
Tim e of heating, m inutes
Required for Kinetics of Conversions
Ashok Dhruv, LLC. (720) 318 - 9000 48

49. Why and How –
Myosin denaturation – drip loss and PSE
Calculation of Myosin denaturation :
.01 34 1 cal
pH tc 7.0 tc min pH 160 K0 2.13 10 60 min E 43500 454
min mole
E
Exp Exp TAvgF 45 R
Rgas TAvg 5
Krate t c K0 e
E
R g as T Av g tc
10
1.3 pH tc
Krate 7 min
1 Kinetics
160
Conv tc Krate t c dt c Conv 160
0
160
LnConv
LnConv Krate tc dtc min LnConv Conv ratio e Conv ratio
0
FractionMyoDe 1 Conv ratio FractionMyoDe
Pdrip 4 60 FractionMyoDe Percent drip los s Pdrip tc 0 5 300
Measure of Chemical Treatment
Ashok Dhruv, LLC. (720) 318 - 9000
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50. 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

51. Why and How – Application of Statistics
Probability of Failure, Sample size and Enrichment
ICMSF – Enrichment implications and constraints
Ashok Dhruv, LLC. (720) 318 - 9000
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52. 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

53. Why and How: Non-Newtonian flow
Velocity profile in a tube -
Velocity in z direction
3 3
2.75
2.5
2.25
Velocity, ft / sec
v z( r) 2
1.75
ft
s
1.5
1.25
1
0.75
0.5
0 0.25
0
0.015 0.01 0.005 0 0.005 0.01 0.015
Ri r Ri
Radial distance, in
trace 1
Required for Kinetics of Conversions
Ashok Dhruv, LLC. (720) 318 - 9000
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54. Why and How: Scarped Surface Heat Exchanger
Shear rate in radial and axial direction
Shear rate as afunction of radius, SSHE
240 240
Shear rate i n per secon d
190
( r in ) s
140
90
z( r in ) s 10 40
10
110 60
110
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 3
1.5 r 3
Radial distance, inches
Shear rate, radially
Shear rate, axially
Measure of Mechanical Damage
Ashok Dhruv, LLC. (720) 318 - 9000
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55. Why and How – Disk Centrifugation
Application of sound Science and Engineering
55 Ashok Dhruv, LLC. (720) 318 - 9000

56. Why and How – Evaporation
Beverage Processing – Unit operations: Evaporation
Flavor and Aroma loss in Juice Processing
56 Ashok Dhruv, LLC. (720) 318 - 9000

57. Why and How –Process recovery inPET
Hot fill Vs Aseptic Heat - Beverages in HF
Application of sound Science and Engineering
57 Ashok Dhruv, LLC. (720) 318 - 9000

58. Why and How – TemperatureBeveragesHF PET
Hot fill Vs Aseptic Process - profile in in
– Bottle cooling comparisons
58 Ashok Dhruv, LLC. (720) 318 - 9000

59. Why and How – Process - Beverages in PET
Hot fill Vs Aseptic
Hot Fill Vs Aseptic comparison
59 Ashok Dhruv, LLC. (720) 318 - 9000

60. Open Innovation – Evolution
Research Acquire Connect
and and and
Develop Develop Develop
60 Ashok Dhruv, LLC. (720) 318 - 9000

61. What is Open Innovation Anyway – Really?
The exact opposite of NIH
– Not Invented Here
Syndrome
61 Ashok Dhruv, LLC. (720) 318 - 9000

62. 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.
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63. Open innovation
Other firm´s
market
Licence, spin Our new
out, divest market
Internal
technology base
Internal/external Our current
venture handling market
External technology
insourcing
External technology base
Henry Chesbrough, 2004
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64. 64 Ashok Dhruv, LLC. (720) 318 - 9000

65. 65 Ashok Dhruv, LLC. (720) 318 - 9000

66. Ashok Dhruv
Acumen @ Business Dedicated to team
Sound Technically Hands on
Highly Motivated Robust @ Financials
Out of the Box Universal Approach
Keen on Results Varied Experience
66 Ashok Dhruv, LLC. (720) 318 - 9000

67. 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