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Dhruv
Ashok Dhruv, Englewood, CO US
| Patent application number | Description | Published |
|---|---|---|
| 20090004349 | Energy and Water Conservation in Cooling of Containers Containing Heated Products - A system comprising a pre-heater located downstream of where a product stream is formed and upstream of a heater that heats the product stream to a desired temperature, the pre-heater comprising a circulating stream of a first heat transfer stream that pre-heats the food product, a container cooler comprising a circulating stream of a second heat transfer stream that cools containers containing the heated food product coming out of the heater, and a heat exchanger where heat from the second heat transfer stream is transferred to the first heat transfer stream. A method for using the system is also disclosed. The product can be a food product, including but not limited to a beverage. The container containing the heated product can be any suitable container, including but not limited to bottles and cans. | 01-01-2009 |
| 20090165474 | HYBRID CONTAINER COOLER - A means to conserve substantial amounts of heat and water, and there by reduce capital and operating costs, by combining salient features of strictly forced convection container cooler or strictly evaporative container cooler in to a hybrid container cooler in which heat removed from cooling the containers is recovered for use, typically in the same processes, upstream of the point of recovery. The recovery and reuse of heat correspondingly reduces water evaporated, which is now conserved. The cooler also features suction of cooling air at close to vapor pressure at cooling and substantially reducing volume of this air that is recycled, and is at a relatively constant temperature. | 07-02-2009 |
Ashok S. Dhruv, Englewood, CO US
| Patent application number | Description | Published |
|---|---|---|
| 20090038267 | Continuous Hot Fill Process - An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product. | 02-12-2009 |
Ashok Shashikant Dhruv, Englewood, CO US
| Patent application number | Description | Published |
|---|---|---|
| 20110083752 | Efficient Liquid Processing System - A fluid processing system has a plurality of segments configured to receive flow of a fluid product. Each of the plurality of segments has a line input, a line output, a cleaning input valve, and a cleaning discharge valve. The cleaning input valve connects to the line input and the cleaning discharge valve connects to the line output. A cleaning medium is provided wherein the cleaning medium is injected into a respective cleaning input valve and drained through a respective cleaning discharge valve, such that each segment can be cleaned independently of each other. | 04-14-2011 |
Harshil Dhruv, Tempe, AZ US
| Patent application number | Description | Published |
|---|---|---|
| 20100063237 | Hydrophilic Surface Modification of Polydimethylsiloxane - A method for the preparation of hydrophilic elastomers involves the synthesis of polydimethylsiloxane with tunable hydrophilic surface properties. An elastomeric monolith with desired hydrophilic properties is produced by combining a polyethylene oxide polymeric surfactant additive with a PDMS base and curing agent during polymerization. The surfactant chain segment lengths are varied to control the hydrophobic/hydrophilic balance. | 03-11-2010 |