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Tools and Resources Used to Maximize Profits. Your. TRUMP CARD. Confidence in Technology and Engineering Advantage over Competition Robust Financial Analysis Delight in Decisions. It is all about business and finance - $$$. We provide Technology and Engineering services

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slide1

Tools and

Resources

Used to

Maximize

Profits

Your

TRUMP CARD

Confidence in Technology and Engineering

Advantage over Competition

Robust Financial Analysis

Delight in Decisions

it is all about business and finance
It is all about business and finance - $$$
  • We provide Technology and Engineering services
  • From Concept to Commercialization – Productivity and Growth
  • ……………………………………....…Under legal and ethical constraints…
  • To all segments of the Food and Beverage Industry35 years of experience and expertise – Comprehensive and Versatile
  • By maximizing economic as well as consumer needsA distinctive approach – Competitive Advantage with Confidence
  • With technical rigor appropriate to challenge First principle, statistical or empirical analysis – Robust decisions

Mission

Food Processing

Maximize

How and Why?

Ashok Dhruv, LLC. (720) 318 - 9000

mission
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

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

Mission –

Ashok Dhruv, LLC. (720) 318 - 9000

first things first fulfill a business need match resources technology and engineering to need
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

from farm to food industry and commerce

Proteins

Casein

Soy Isolate

From farm to food – industry and commerce

Fractionation of

Agricutural produce

Carbohydrates

Starches, Sweetners

Bio-Ethanol

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

Essential nutrients

Fiber

Vitamins and Minerals

Animal feed

Bio-Waste

Commodity products are enablers for consumer products

Ashok Dhruv, LLC. (720) 318 - 9000

concept to commercialization the journey
Concept to Commercialization – the journey

Ashok Dhruv, LLC. (720) 318 - 9000

services technology sourcing and selection selected e xamples
Open Innovation

In House - Incremental

Cross fertilization

Leverage

Public Domain - Radical

USDA – Puffing Gun

NASA / Military

Academia –

Know how and Expertise

Consortia’s - Targeted

NCFFST

CAFT

Acquisitions / Mergers - Radical

Technology transfer to China

Nutritious meats / TSP

RBD Oil/Margarine/Soy Isolate

Caramel Color

E/P/C services

Supercritical Extraction

MW applications

130 MM Cereal plant

Bio-Diesel

Corn Wet milling Complex

Artisan Bread

Abattoir – Yield / PSE reduction

Food and Beverage processors

Orange juice / Concentrate

Sports drinks / HF

Services: Technology Sourcing and Selection-Selected examples

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

Services: Product and Process Development

Supply chain - Manufacturing - Operations

Ashok Dhruv, LLC. (720) 318 - 9000

services process engineering production of engineering deliverable for procurement
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

Ashok Dhruv, LLC. (720) 318 - 9000

services project engineering support to pm coordination of disciplines and other technical inputs
Services: Project Engineering – Support to PMCoordination of disciplines and other technical inputs
  • Conceptual design
  • Preliminary Engineering / Basic Design
  • Detailed design
  • Procurement
  • Construction
    • Planning and Control
    • Scope / Budget / Schedule -
    • Discipline Coordination / Support

Ashok Dhruv, LLC. (720) 318 - 9000

services financial analysis roi npv irr
Services: Financial analysis – ROI, NPV, IRR
  • Fixed and Variable costs – Factored Capital cost estimate

Ashok Dhruv, LLC. (720) 318 - 9000

slide12

Services: Financial analysis – ROI, NPV, IRR

Freezing tunnel - Hog Carcass Chill Room

Ashok Dhruv, LLC. (720) 318 - 9000

capital cost optimization example
Capital cost optimization - Example

Ashok Dhruv, LLC. (720) 318 - 9000

services capital project management
Services: Capital Project Management
  • Scope / Budget / Schedule
    • Risk
    • Rewards
  • Maximize Asset Utilization
  • Minimize Capital / Sales Ratio
  • Satisfy Business Need

Ashok Dhruv, LLC. (720) 318 - 9000

concept to commercialization

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 %

Concept to commercialization

Ashok Dhruv, LLC. (720) 318 - 9000

it is all about business and finance1
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

Mission

Food Processing

Maximize

How and Why?

Ashok Dhruv, LLC. (720) 318 - 9000

food and beverage processing
Food and Beverage Processing
  • A generic outline – the common basis

Transport processes

Heat transfer

Mass transfer

Momentum transfer

  • Output
  • Food product
  • Safety – Microbial
  • Shelf life
  • Nutrition
  • Sensory aspects

Input

Water

Carbohydrates

Proteins

Fats and Oils

Protect and Package

Bulk

Retail

Raw materials

Retrival and Storage

Kinetics – Reactions

Microbial

Enzymatic

Bio-Chemistry

Return on

Investment

Ashok Dhruv, LLC. (720) 318 - 9000

bakery experience by industry segments selected examples
Cereals

General Mills

130 MM Grassroots

Arizona

35 MM Expansion

Cedar Rapids

8 MM Addition

Bugles / W. Chicago

Granola

Extruded corn @ F/L

Rumbles

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: Experience by Industry SegmentsSelected examples

Ashok Dhruv, LLC. (720) 318 - 9000

bakery
Bakery

Ashok Dhruv, LLC. (720) 318 - 9000

meat experience by industry segments selected examples
Emulsified / Comminuted / Restructured meats

Pizza toppings

Doskocil foods

Dim Sum items – 3I

50 % TSP

Simulates Steaks – 3I

Pet Foods -

Bulk Meat

Kill floor design – Hogs

Freezer comparisons

PSE reduction

Drip loss

Mathematical model

Myosin Kinetics

Meat: Experience by Industry SegmentsSelected examples

Ashok Dhruv, LLC. (720) 318 - 9000

slide21

Experience by Industry SegmentsMeat Abattoir – Generic Flow Diagram

Ashok Dhruv, LLC. (720) 318 - 9000

dairy experience by industry segments selected examples
Consumer products

Real cheese

Edam / Gouda

Cheese spreads

Processed - American

Non Dairy - Analogs

Cream cheese

Mozarella

Processed American

Soy cheese

Commodities

Milk proteins -

Casein / Caseinates

Non Fat Dry Milk

Whey solids

Soy proteins

Isolates / Concentrates

Enzyme Modified Cheese

Yogurt

Dairy: Experience by Industry SegmentsSelected examples

Ashok Dhruv, LLC. (720) 318 - 9000

slide23

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.

Ashok Dhruv, LLC. (720) 318 - 9000

slide25

Challenge: Temperature and Pressure profile

Double, multi tube – Corrugated or Spiral

Ashok Dhruv, LLC. (720) 318 - 9000

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
expertise by industry segments selected examples thermally processed foods
Indian / Oriental

Dals / Sambhar

Curries

Veg. / Non- Vegetarian

Dairy (Non too) sweet dishes

Rabdi / Basundi / Ras-Malai

Liquid pre-mixes

Soups

Western

Gravies

Meat a food dishes / Pet Foods

Dips - Cheese

Salsa

Soups with Particulates

Fruit fillings

Purees / Concentrates

Pie fillings

Expertise by Industry SegmentsSelected examples: Thermally Processed Foods

Ashok Dhruv, LLC. (720) 318 - 9000

slide27

Soups, Gravy, etc.: Thermally Processed Food

Generic Block Flow Diagram

Thaw

Blend

Cool

Heat

Fill

Hold

Ashok Dhruv, LLC. (720) 318 - 9000

slide28

Thermally Processed Foods – Soup

Ashok Dhruv, LLC. (720) 318 - 9000

slide29

Beverages – Hot Fill, Chilled, Aseptic

Ingredient properties of interest

Ashok Dhruv, LLC. (720) 318 - 9000

Typical ingredients to consider:

HFCS

Liquid Sugar

“Base – concentrate”

Fruit concentrates – Mango, Guava, Banana, etc

Proteins

Gums and processing aids

Spices

Allergen containing

“Beads” – formulated additives

Functional aids – nutrition, specific health benefit

Ethnic ingredients – flavorings, etc.

Physical properties:

Density, Viscosity, Specific heat, thermal conductivity and surface tension

Particle size and distribution

Chemical properties: Reaction rate constants and Activation Energy

Microbial properties:

Ni, F0 , z, D TR for target organism / range.

Above corresponding values for Enzymes. Example - Peroxidases, Pectin Galacto-Uranse for fruits and veggies, etc.

And / or Reaction rate constants and Activation Energy

beverages conceptual pfd bulk bottles to rinsing
Beverages – Conceptual PFDBulk bottles to rinsing

Ashok Dhruv, LLC. (720) 318 - 9000

beverages conceptual pfd blend to thermal
Beverages – Conceptual PFDBlend to thermal

Ashok Dhruv, LLC. (720) 318 - 9000

beverages conceptual pfd labeling to warehouse
Beverages – Conceptual PFDLabeling to Warehouse

Ashok Dhruv, LLC. (720) 318 - 9000

beverage processing equipment
Beverage Processing Equipment

Ashok Dhruv, LLC. (720) 318 - 9000

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

slide35

Beverage Processing

Unit Operations and Unit Processes

Ashok Dhruv, LLC. (720) 318 - 9000

Unit Operations:

  • Dissolution, Dispersion, Suspension
  • Hydration / Size reduction
  • Shearing –
  • Pipe flow, Pumps, Agitators, Filler inner tube, Valves, accessories
  • Homogenization / Emulsification
  • Desirable – Cloud - oil in water Un-desirable – foaming - air in water
  • De-aeration – Coalescence
  • Coagulation – gum thro
  • Diffusion – Oxygen control
  • Heating / Cooling / Regeneration / Heat recovery
  • Centrifugation
  • Evaporation

Unit processes:

HRM control – Hold tube

Target organism – Bottle HF

Target organism – Caps – inversion

Product / process / package combinations for all other products

Oxidation – Unsaturated fats and Oils rancidity

Citric Acid Oxidation in Juices

Enzymatic hydrolysis

Enzyme de-naturation – pectinase

it is all about business and finance2
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

Mission

Food Processing

Maximize

How and Why?

Ashok Dhruv, LLC. (720) 318 - 9000

slide37

Maximize

Yield

RoC

Sensory qualities

Safety

Shelf life

Nutrition

Maximize

Ashok Dhruv, LLC. (720) 318 - 9000

slide38

Yield

Hog Carcass chilling and drip loss

Ashok Dhruv, LLC. (720) 318 - 9000

slide39

Yield - Hog Carcass chilling – Myosin denaturation in chilling , PSE and drip loss

Ashok Dhruv, LLC. (720) 318 - 9000

slide40

Sensory perception - Texture – Peach firmness

Combine time – temperature with Enzymatic Kinetics

Texture

Ashok Dhruv, LLC. (720) 318 - 9000

slide41

Safety: F0 – Pasteurization and Microbial kill

Ashok Dhruv, LLC. (720) 318 - 9000

slide42

Extend shelf life – Enzyme deactivation

Prevent enzymatic degradation with time

Enzyme inactivation in the Hold Tube

Ashok Dhruv, LLC. (720) 318 - 9000

slide43

Nutrition

Vitamin B1 – Thiamin kinetics

Ashok Dhruv, LLC. (720) 318 - 9000

it is all about business and finance3
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

Mission

Food Processing

Maximize

How and Why?

Ashok Dhruv, LLC. (720) 318 - 9000

slide45

Why and How –

Application of sound Science and Engineering

Ashok Dhruv, LLC. (720) 318 - 9000

slide46

Why and How – Mathematical modeling

Application of sound Science and Engineering

Physical reality to Mathematical model

Transformations

Input

Output

Physical form

Physical laws

Product

By-products

Waste streams

Raw materials Utilities

Labor

Physical / Chemical

Process

Equipment

Mathematical

form

Laws of Math

Mathematical

Constitutive Eqn.

Ini. & Boundary cond.

Physical properties

Operating conditions

Assumptions

Microbial log cycle reduction

Enzyme deactivation. amount

Objective sensory quality

Ashok Dhruv, LLC. (720) 318 - 9000

slide47

Why and How –

Time – Temperature Profile

Ashok Dhruv, LLC. (720) 318 - 9000

slide48

Why and How –

Time – Temperature Profile in a particle

Ashok Dhruv, LLC. (720) 318 - 9000

slide49

Why and How –

Myosin denaturation – drip loss and PSE

Ashok Dhruv, LLC. (720) 318 - 9000

icmsf international committee on microbial safety in foods

Why and How – Application of Statistics

Probability of Failure and Sample size

ICMSF – International Committee on Microbial Safety in Foods

Ashok Dhruv, LLC. (720) 318 - 9000

icmsf enrichment implications and constraints

Why and How – Application of Statistics

Probability of Failure, Sample size and Enrichment

ICMSF – Enrichment implications and constraints

Ashok Dhruv, LLC. (720) 318 - 9000

microbial death kinetics salmonella and listeria

Why and How – Safety: Salmonella and Listeria

Combining Heat transfer with Microbial death Kinetics

Microbial death kinetics – Salmonella and Listeria

Ashok Dhruv, LLC. (720) 318 - 9000

slide53

Why and How: Non-Newtonian flow

Velocity profile in a tube -

Ashok Dhruv, LLC. (720) 318 - 9000

slide54

Why and How: Scarped Surface Heat Exchanger

Shear rate in radial and axial direction

Ashok Dhruv, LLC. (720) 318 - 9000

slide55

Why and How – Disk Centrifugation

Application of sound Science and Engineering

Ashok Dhruv, LLC. (720) 318 - 9000

beverage processing unit operations evaporation

Why and How – Evaporation

Flavor and Aroma loss in Juice Processing

Beverage Processing – Unit operations: Evaporation

Ashok Dhruv, LLC. (720) 318 - 9000

hot fill vs aseptic process beverages in pet

Why and How – Heat recovery in HF

Application of sound Science and Engineering

Hot fill Vs Aseptic Process - Beverages in PET

Ashok Dhruv, LLC. (720) 318 - 9000

hot fill vs aseptic process beverages in pet1

Why and How – Temperature profile in HF

– Bottle cooling comparisons

Hot fill Vs Aseptic Process - Beverages in PET

Ashok Dhruv, LLC. (720) 318 - 9000

hot fill vs aseptic process beverages in pet2

Why and How –

Hot Fill Vs Aseptic comparison

Hot fill Vs Aseptic Process - Beverages in PET

Ashok Dhruv, LLC. (720) 318 - 9000

open innovation evolution
Open Innovation – Evolution
  • Research
  • and
  • Develop
  • Acquire
  • and
  • Develop
  • Connect
  • and
  • Develop

Ashok Dhruv, LLC. (720) 318 - 9000

what is open innovation anyway really
What is Open Innovation Anyway – Really?

The exact opposite of NIH – Not Invented Here Syndrome

Ashok Dhruv, LLC. (720) 318 - 9000

what is open innovation anyway
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 - 9000

slide63

Openinnovation

Licence, spin out, divest

Internal technology base

Internal/external venture handling

External technology insourcing

External technology base

Other firm´s market

Our new market

Our current market

Henry Chesbrough,2004

Ashok Dhruv, LLC. (720) 318 - 9000

ashok dhruv
Acumen @ Business

Sound Technically

Highly Motivated

Outof the Box

Keen on Results

Dedicated to team

Hands on

Robust @ Financials

Universal Approach

Varied Experience

Ashok Dhruv

$ $ $

Ashok Dhruv, LLC. (720) 318 - 9000

ashok dhruv llc 720 949 6498 off 720 318 9000 mob
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

Ashok Dhruv, LLC. (720) 318 - 9000