Presentation about freežzing and salting experiment.

1. Rugilė Zubauskaitė and Austėja Martinaitytė
Joniškis „Aušros“ gymnasium
Lithuania

2. 
History of freezing
The history of food
cooling dates back to the
ancient times, 1000 BC. It
was done in rocks, cold
rivers, underground
basements, snow or ice.
Over time, refrigeration
techniques have
improved.

3. 
Refrigeration is the
best way of
preserving food
and nobody has
found any better
way.

4. 
First refrigerator model
The first electric-powered
refrigerators were
developed throughout the
world in the 1940s.
Lithuanian first models of
refrigerators ‘Snaigė’
appeared only in 1963.

5. 
Fact about freezing
Thaw the frozen products as
planned to be consumed at
once. Refreezing of the
product is not allowed, as
the thawing process gets
fast, the product may
become unsafe.

6. 
The school study about fresh and
frozen berries

7. 

8. 
Frozen plums
Frozen plums got most acidic. Their pH reached up to 2,8, while
the fresh ones only reached pH 4.

9. Frozen rowan berries were estimated to have pH 3,3.
Fresh rowan berries were strongly acidic with pH 1.
PH of frozen grapes reduced.

10. 

11. 
Frozen strawberries

12. 
Frozen berries lose only
a part of vitamin C,
which we get from
tanned or fresh
vegetables in winter,
but all other
antioxidants and
minerals remain in
them.
Data of Lithuanian
Institute of Biochemistry

13. 
Salt( NaCl), is an element
without which our body
could not exist at all.
Sodium and chlorine ions
are important
components of the body's
system. Usefulness or
harmfulness depends on
the amount of salt used.
What is salt?

14. 
Meat salting is one of the
oldest and most popular
methods of preserving
food. Salting suits pork
best. Fish, vegetables,
various sausage, hams
and other products can
also be salted.

15. 
 Because of salt, people have
become sedentary.
 Salt was a monetary unit, it
was paid for goods.
 Sicily is called the salt
blessed island.
 Salt was not only used for
food, but also for rituals at
home.
 Salt in China was illegal, and
high penalties or even brutal
punishments were imposed
on it.
Interesting facts about
salting

16. 
 Dry salting is the process
when the meat or fish is
dried with a dry salt or a
mixture of salt and spice.
The brine is formed with
osmotically pumped water
by dissolving salts.
 Brine salting is the process
when meat, fish or other
product is covered with
pre-made brine.
Salt in food production

17. 
 When there is not enough salt presented, bacteria of
fermentation and decay occur.
 When the products are too salty, it is necessary to
brine them.
 While brining most of the minerals and vitamins
remain in water.
Some facts about salting
process

18. 
https://www.delfi.lt/1000receptu/naujienos/idomus-
faktai-apie-druska.d?id=65465846
http://lsveikata.lt/virtuves-subtilybes/per-gyvenima-
zmogus-suvalgo-mazdaug-40-tonu-maisto-1542
https://lt.deborahnormansoprano.com/obrazovanie/8
7594-istoriya-holodilnika-ot-lednika-do-sovremennogo-
oborudovaniya.html
http://www.manoukis.lt/mano-ukis-
zurnalas/2008/07/uzsaldytu-juoduju-serbentu-
kokybe/
https://www.zoutman.com/saltipedia/en/food-
salt/plastic-in-salt/
Sources of information

19. 
https://www.facebook.com/oldsaltcollective/
http://www.assignmentpoint.com/science/chemistry
/sodium-chloride.html
Sources of information