UPMSP Class 12 Food & Fruit Preservation - Code 202 case studies
UPMSP Class 12 Food & Fruit Preservation - Code 202 · Put your knowledge to work in context.
Food & Fruit Preservation (Code 202) is a vocational subject in the Uttar Pradesh Madhyamik Shiksha Parishad (UPMSP) Intermediate curriculum. It is designed for Class 12 students who want practical, employable skills in processing and preserving fruit and vegetables - not only for board marks but as a route into small-scale food enterprise, cottage industry, or further study in food technology and home science. The UPMSP Class 12 Food & Fruit Preservation - Code 202 case studies are 5 cases and about 2,379 words.
1Swollen Crown Caps in Bottled Mango Pulp
A small fruit-processing unit in Lucknow bottles mango pulp in 500 mL glass bottles with crown caps. The pulp is adjusted to 15°Brix and pH 4.1 with citric acid, filled hot at 85°C, and then the filled bottles are placed in an open boiling-water bath at 100°C for 20 minutes.
517 words, about 3 min2Solar Drying of Tomato Slices in Humid Weather
A self-help group in Gorakhpur uses a solar cabinet dryer to make dried tomato slices in late July. They load 15 kg of 8 mm slices onto each square metre of tray, close the dryer, and run the exhaust fan only when the inside temperature exceeds 60°C.
524 words, about 3 min3Mixed Cold Storage of Guava, Banana and Okra
A cold store near Varanasi has one room maintained at 4°C and 90% relative humidity. In June, the operator accepts three consignments: 2 tonnes of mature-green guava, 1 tonne of ripe banana, and 1 tonne of okra.
402 words, about 2 min4Reduced-Salt Lemon Pickle with Benzoate
A women's cooperative in Bhopal makes lemon pickle in 5 kg batches. To cut cost and make the pickle less salty, they reduce salt from 12% to 6% and add 150 ppm sodium benzoate.
442 words, about 2 min5Guava Jelly Enterprise for a School Fair
A Class 12 group plans to make guava jelly for a school enterprise fair. They buy 20 kg guava at ₹25/kg and 15 kg sugar at ₹42/kg.
494 words, about 2 min