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TRUMP CARD

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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TRUMP CARD

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  1. Tools and Resources Used to Maximize Profits Your TRUMP CARD Confidence in Technology and Engineering Advantage over Competition Robust Financial Analysis Delight in Decisions

  2. 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

  3. 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

  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

  5. 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

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

  7. 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

  8. 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

  9. 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

  10. 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

  11. Services: Financial analysis – ROI, NPV, IRR • Fixed and Variable costs – Factored Capital cost estimate Ashok Dhruv, LLC. (720) 318 - 9000

  12. Services: Financial analysis – ROI, NPV, IRR Freezing tunnel - Hog Carcass Chill Room Ashok Dhruv, LLC. (720) 318 - 9000

  13. Capital cost optimization - Example Ashok Dhruv, LLC. (720) 318 - 9000

  14. 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

  15. 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

  16. 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

  17. 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

  18. Cereals General Mills 130 MM Grassroots Arizona 35 MM Expansion Cedar Rapids 8 MM Addition Bugles / W. Chicago Granola Extruded corn @ F/L Rumbles 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

  19. Bakery 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 - 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

  21. Experience by Industry SegmentsMeat Abattoir – Generic Flow Diagram Ashok Dhruv, LLC. (720) 318 - 9000

  22. 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

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

  24. Corrugated tube – Double tube design

  25. 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

  26. 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

  27. Soups, Gravy, etc.: Thermally Processed Food Generic Block Flow Diagram Thaw Blend Cool Heat Fill Hold Ashok Dhruv, LLC. (720) 318 - 9000

  28. Thermally Processed Foods – Soup Ashok Dhruv, LLC. (720) 318 - 9000

  29. 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

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

  31. Beverages – Conceptual PFDBlend to thermal Ashok Dhruv, LLC. (720) 318 - 9000

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

  33. Beverages – Conceptual PFDLabeling to Warehouse Ashok Dhruv, LLC. (720) 318 - 9000

  34. 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

  35. 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

  36. 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

  37. Maximize Yield RoC Sensory qualities Safety Shelf life Nutrition Maximize Ashok Dhruv, LLC. (720) 318 - 9000

  38. Yield Hog Carcass chilling and drip loss Ashok Dhruv, LLC. (720) 318 - 9000

  39. Yield - Hog Carcass chilling – Myosin denaturation in chilling , PSE and drip loss Ashok Dhruv, LLC. (720) 318 - 9000

  40. Sensory perception - Texture – Peach firmness Combine time – temperature with Enzymatic Kinetics Texture Ashok Dhruv, LLC. (720) 318 - 9000

  41. Safety: F0 – Pasteurization and Microbial kill Ashok Dhruv, LLC. (720) 318 - 9000

  42. Extend shelf life – Enzyme deactivation Prevent enzymatic degradation with time Enzyme inactivation in the Hold Tube Ashok Dhruv, LLC. (720) 318 - 9000

  43. Nutrition Vitamin B1 – Thiamin kinetics Ashok Dhruv, LLC. (720) 318 - 9000

  44. 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

  45. Why and How – Application of sound Science and Engineering Ashok Dhruv, LLC. (720) 318 - 9000

  46. 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

  47. Why and How – Time – Temperature Profile Ashok Dhruv, LLC. (720) 318 - 9000

  48. Why and How – Time – Temperature Profile in a particle Ashok Dhruv, LLC. (720) 318 - 9000

  49. Why and How – Myosin denaturation – drip loss and PSE Ashok Dhruv, LLC. (720) 318 - 9000

  50. 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

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