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Food & Agriculture

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FAPC-102 Selecting and Purchasing Food Processing Equipment PDF
Author: Tim Bowser Creation Date: 03/02/04
PDF Size: 96611 Modified Date: 03/02/04
Description: This fact sheet uses a five-step method to simplify the method of selecting and purchasing food processing equipment.

 

FAPC-103 Food Industry Overview-Frozen Pizza PDF
Author: Rodney Holcomb Creation Date: 03/02/04
PDF Size: 516627 Modified Date: 03/02/04
Description: The food industry has gone through many changes, partly due to technology; however, the pizza industry has maintained its market share and even grown in popularity.

 

FAPC-104 Planning the Engineering Design of a Food Processing Facility PDF
Author: Tim Bowser Creation Date: 03/02/04
PDF Size: 124818 Modified Date: 03/02/04
Description: Engineering and designing a food processing facility takes a lot of planning. This fact sheet lists the different elements important when designing a food processing plant.

 

FAPC-105 Metal Detactors for Food Processing PDF
Author: Tim Bowser Creation Date: 03/02/04
PDF Size: 1352600 Modified Date: 03/02/04
Description: Food processors should consider a metal detector for product safety, equipment protection, contract requirement, and regulatory compliance. This fact sheet discusses topics regarding metal detection and removal, including how a metal detector works, what can be detected, product conditions, rejection mechanisms, purchase and installation, and metal detection program.

 

FAPC-106 Food Processing Using a Co-Packer PDF
Author: Rodney Holcomb Creation Date: 03/02/04
PDF Size: 43010 Modified Date: 03/02/04
Description: Many businesses fail because they run out of money before they make money. Using a co-packer can save a company a lot of money and save it the hassle of the different regulation laws.

 

FAPC-108 Sanitary Pump Selection PDF
Author: Tim Bowser Creation Date: 03/02/04
PDF Size: 794240 Modified Date: 03/02/04
Description: Sanitary pumps are used to transport food in processing operations. This fact sheet outlines the steps to select the right pump for the job.

 

FAPC-109 Evaluation of Hard White Winter Wheat Breeder Lines for Alkaline Asian Noodles PDF
Author: Patricia Rayas Creation Date: 03/02/04
PDF Size: 310954 Modified Date: 03/02/04
Description: This fact sheet discusses the research completed to compare the quality of Alkaline Asian noodles made form advanced breeder lines of hard white winter wheat and white variations grown in Olklahoma.

 

FAPC-110 Container Cleaning in Food Processing Operations PDF
Author: Tim Bowser Creation Date: 03/02/04
PDF Size: 1749596 Modified Date: 03/02/04
Description: Container cleaning is an important step in the food safety process. A system to clean containers and improve the safety of food products should be established in food processing operations.

 

FAPC-111 Refrigerated/Frozen Dough, Batters and Bakery Products: Industry Status Trends PDF
Author: Rodney Holcomb Creation Date: 03/02/04
PDF Size: 1160309 Modified Date: 03/02/04
Description: This report provides market and industry overviews for refrigerated and frozen dough products and bakery items.

 

FAPC-112 A Comparision of Plant Location Determinants: Food vs. Non-Food Agricultural Processors PDF
Author: Rodney Holcomb, Jeannine Flores-Bastidas, Mike Woods Creation Date: 03/02/04
PDF Size: 8247321 Modified Date: 03/02/04
Description: This fact sheet summarizes the results of a study that examined factors effecting location decisions among value-added firms in the state of Oklahoma.

 

FAPC-113 Selecting and Purchasing Used Food Processing Equipment PDF
Author: Tim Bowser Creation Date: 03/02/04
PDF Size: 992555 Modified Date: 03/02/04
Description: Used equipment can be a valuable time and cost saving alternative for food and agricultural product processing.

 

FAPC-114 Ready, Get Set, Click: Grocery Shopping Online PDF
Author: Chuck Willoughby, Rodney Holcomb Creation Date: 03/02/04
PDF Size: 886985 Modified Date: 03/02/04
Description: Today's consumer is more pressed for time than ever before and is seeking convenience-metal solutions. Grocers have been looking for ways to broaden the channels of trade, and together these two trends have led to an increase of consumer direct shipping sites on the web.

 

FAPC-116 Use of Chlorine Bleach for Sanitizing Equipment and Food Handling Articles PDF
Author: William McGlynn Creation Date: 03/02/04
PDF Size: 909393 Modified Date: 03/02/04
Description: Dilute mixtures of household bleach and water are a common and cost-effective method for sanitizing equipment in food processing operations.

 

FAPC-117 Choosing and using a pH Meter for Food Products PDF
Author: William McGlynn Creation Date: 03/02/04
PDF Size: 1718320 Modified Date: 03/02/04
Description: Monitoring the pH of foods during production may be a vital step in producing a safe, high quality food. Proper pH range is often essentail in may of the physical and chemical reactions that take place during food processing.

 

FAPC-118 The Importanct of Food pH in Commercial Canning Operations PDF
Author: William McGlynn Creation Date: 03/02/04
PDF Size: 487118 Modified Date: 03/02/04
Description: The information discussed in this fact sheet is about canning procedures and the correct pH level for the different foods.

 

FAPC-119 Food Labeling Made Simple PDF
Author: Jim Brooks, Corey Stone, Chuck Willoughby Creation Date: 03/02/04
PDF Size: 897881 Modified Date: 03/02/04
Description: Food labeling in the United States is mandated under two federal agencies, the Food and Drug Administration (FDA) and the Food Safety and Inspection Service (FSIS). The FDA is responsible for food labeling regulations on all food products except meat and poultry items, which are regulated under FSIS and administrated by the United States Department of Agriculture (USDA).

 

FAPC-120 Steam Kettle Hookup PDF
Author: Tim Bowser Creation Date: 03/02/04
PDF Size: 889010 Modified Date: 03/02/04
Description: The purpose of this fact sheet is to describe the hookup requirements for steam jacketed kettles.

 

FAPC-121 Process and Facility Sanitation PDF
Author: Tim Bowser, Jason Young Creation Date: 03/02/04
PDF Size: 2404339 Modified Date: 03/02/04
Description: A general understanding of process and facility sanitation is important of the successful manufacturing of food products.

 

FAPC-122 OSU Center for Pet and Animal Food Palatability Studies PDF
Author: Tim Bowser Creation Date: 03/02/04
PDF Size: 1891064 Modified Date: 03/02/04
Description: The purpose of this fact sheet is to provide information about the Oklahoma State University Center for Pet and Animal Food Palatability Studies.

 

FAPC-123 Resources for Oklahoma's Women in Business PDF
Author: Jim Brooks, Rodney Holcomb, Corey Stone, Chuck Willoughby Creation Date: 03/02/04
PDF Size: 861372 Modified Date: 03/02/04
Description: This fact sheet dispels myths and gives tips on starting your own woman-owned business.

 

FAPC-124 Helpful Tips for Improving the Vsual Appeal of Marketing Materials PDF
Author: Tim Bowser, Jason Creation Date: 03/02/04
PDF Size: 2188741 Modified Date: 03/02/04
Description: For companies who outsource the design of their marketing, this fact sheet gives tips to evaluate prospective service providers' portfolios or work examples.

 

FAPC-125 The American Diet: How Fats and Grains Affect Your Health and Weight PDF
Author: Patricia Rayas Creation Date: 03/02/04
PDF Size: 917698 Modified Date: 03/02/04
Description: This fact sheet discusses fats, carbonhydrates, and fibers and the problem many Americans have with being overweight.

 

FAPC-126 Deep-Fat Frying Basics for Food Services PDF
Author: Nurhan Dunford Creation Date: 03/02/04
PDF Size: 863664 Modified Date: 03/02/04
Description: This fact sheet is the first of a series that provides technical and practical information on the science and technology of frying.

 

FAPC-127 Sanitary Fittings and Tubing for Food Processors PDF
Author: Tim Bowser, Ruplal Choudhary Creation Date: 05/03/04
PDF Size: 1459796 Modified Date: 05/03/04
Description: This fact sheet briefly expains the most common sanitary piping, valves, and tubing and how they are used int he food processing industry.

 

FAPC-129 Relating Wheat Quality to End-Product Quality PDF
Author: Shelly Regnier, Rodney Holcomb, Patricia Rayas-Duarte Creation Date: 07/12/04
PDF Size: 984374 Modified Date: 07/12/04
Description: This fact sheet describes the findings of a study relating wheat characteristics to milling characteristics, dough properties, and baking quality using four years of Oklahoma wheat quality data.

 

F-559 Overview of the Domestic Wheat Gluten Industry PDF
Author: Rodney Holcomb Creation Date: 09/04/02
PDF Size: 432655 Modified Date: 10/04/02
Description: This fact sheet briefly summarizes the current structure of the domestic wheat gluten industry, including the major domestic suppliers, the impacts of foreign trade on the U.S. market in recent years, and the outlook for the industry.

 

F-562 Summary of Results from USDA's Meatpacking Concentration Study PDF
Author: Clement Ward Creation Date: 03/04/04
PDF Size: 444334 Modified Date: 03/04/04
Description: This fact sheet discusses the results of the USDA's study on meatpacking.

 

F-909 Developing a Business Plan for Value-Added Agricultural Products PDF
Author: Rodney Holcomb Creation Date: 07/28/03
PDF Size: 104352 Modified Date: 07/28/03
Description: This fact sheet provides information on the contents of a typical business plan, especially as it relates to food and agricultural products businesses.

 

F-910 Food and Kindred Products Manufacturing: Status and Trends for Oklahoma, Surrounding States, and the U.S. PDF
Author: Rodney Rolcomb Creation Date: 07/29/03
PDF Size: 115064 Modified Date: 07/29/03
Description: This fact sheet discusses trends of food and kindred products manufactured in Oklahoma, and compares trends with those of surrounding states.

 

F-914 How Can Oklahoma Communities Attract Food Manufacturing Companies? PDF
Author: Rodney Holcomb Creation Date: 07/31/03
PDF Size: 441764 Modified Date: 07/31/03
Description: This fact sheet provides knowledge about key factors affecting the location of agribusiness investments that can become the cornerstone for community economic growth.

 

 

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