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  Document AGEC-909 Developing a Business Plan for Value-Added Agricultural Products

By Rodney Holcomb. This fact sheet provides information on the contents of a typical business plan, especially as it relates to food and agricultural products businesses. Reviewed March 2013.

85 KB
  Document FAPC-102 Selecting and Purchasing Food Processing Equipment

By Tim Bowser. This fact sheet uses a five-step method to simplify the method of selecting and purchasing food processing equipment. Reviewed July 2017.

286 KB
  Document FAPC-104 Planning the Engineering Design of a Food Processing Facility

By Tim Bowser. Engineering and desinging a food processing facility takes a lot of planning. This fact sheet lists the different elements important when designing a food processing plant. Reviewed July 2017.

239 KB
  Document FAPC-105 Metal Detectors for Food Processing

By Tim Bowser. 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. Reviewed July 2017.

411 KB
  Document FAPC-106 Food Processing Using a Co-Packer

By Rodney Holcomb. 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. Reviewed March 2017.

241 KB
  Document FAPC-108 Sanitary Pump Selection

By Tim Bowser. Sanitary pumps are used to transport food in processing operations. This fact sheet outlines the steps to select the right pump for the job. Reviewed July 2017

797 KB
  Document FAPC-109 Evaluation of Hard White Winter Wheat Breeder Lines for Alkaline Asian Noodles

By Patricia Rayas. This fact sheet discusses the research completed to compare the quality of Alkaline Asian noodles made from advanced breeder lines of hard white winter wheat and white variations grown in Oklahoma. Reviewed March 2017.

554 KB
  Document FAPC-110 Container Cleaning in Food Processing Operations

By Tim Bowser. 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. Reviewed December 2013.

544 KB
  Document FAPC-113 Selecting and Purchasing Used Food Processing Equipment

By Tim Bowser. Used equipment can be a valuable time and cost saving alternative for food and agricultural product processing.

384 KB
  Document FAPC-116 Guidelines for the Use of Chlorine Bleach as a Sanitizer in Food Processing Operations

By William McGlynn. Dilute mixtures of chlorine bleach and water are a common and cost-effective method for sanitizing equipment in food processing operations. Reviewed October 2016.

323 KB
  Document FAPC-117 Choosing and Using a pH Meter for Food Products

By William McGlynn. Monitoring the pH of foods during production may be a vital step in producing a safe, high quality food. Proper pH range is often essential in many of the physical and chemical reactions that take place during food processing. Reviewed October 2016.

471 KB
  Document FAPC-118 The Importance of Food pH in Commercial Canning Operations

By William McGlynn. The information discussed in this fact sheet is about canning procedures and the correct pH level for the different foods. Reviewed October 2016.

659 KB
  Document FAPC-120 Steam Kettle Hookup

By Tim Bowser. The purpose of this fact sheet is to describe the hookup requirements for steam jacketed kettles. Reviewed December 2013.

363 KB
  Document FAPC-121 Process and Facility Sanitation

By Tim Bowser, Jason Young. A general understanding of process and facility sanitation is important of the successful manufacturing of food products. Reviewed July 2017.

2 MB
  Document FAPC-122 OSU Center for Pet and Animal Food Palatability Studies

By Tim Bowser. The purpose of this fact sheet is to provide information about the Oklahoma State University Center for Pet and Animal Food Palatability Studies. Reviewed July 2017.

3 MB
  Document FAPC-124 Helpful Tips for Improving the Visual Appeal of Marketing Materials

By Jim Brooks, Rodney Holcomb, Chuck Willoughby. For companies who outsource the design of their marketing, this fact sheet gives tips to evaluate prospective service providers' portfolios or work examples. Reviewed March 2017.

3 MB
  Document FAPC-125 The American Diet: How Fats and Grains Affect Your Health and Weight

By Patricia Rayas. This fact sheet discusses fats, carbohydrates, and fibers and the problem many Americans have with being overweight. Reviewed October 2016.

308 KB
  Document FAPC-126 Deep-Fat Frying Basics for Food Services

By Nurhan Dunford. This fact sheet is the first of a series that provides technical and practical information on the science and technology of frying. Reviewed March 2017.

244 KB
  Document FAPC-127 Sanitary Fittings and Tubing for Food Processors

By Tim Bowser, Ruplal Choudhary. This fact sheet briefly expains the most common sanitary piping, valves, and tubing and how they are used int he food processing industry. Reviewed July 2017.

663 KB
  Document FAPC-130 Are Food Brokers Right for You?

By Jim Brooks. This fact sheet describes what a brokerage company does and how startup companies can select food brokers to sell and market their products. Reviewed October 2016.

254 KB