Water saturated or strongly impregnated with salt; pickle; hence, any strong saline solution; also, the saline residue or strong mother liquor resulting from the evaporation of natural or artificial waters.
(Verb) To treat with or steep in brine. (Noun) A strong solution of water and salt, and a sweetener such as sugar, molasses, honey, or corn syrup may be added to the solution for flavor and to improve browning.
A strong saline solution such as common salt and water cooled by a refrigerant and used for the transmission of heat without a change in its state, having no flash point or a flash point above 150 degrees Fahrenheit.
Dissolved salt, used for liquid salted foods. Brine for covering: usually covered with dry salt. Oxalmi: brine for marinades with vinegar or wine and condiments. Infused Brine: intramuscular or arterial infusion usually for salting pork.
Water that contains a high concentration of salt. Brine discharges from desalination plants may include constituents used in pretreatment processes, in addition to the high salt concentration seawater.
A strong solution of salt(s), such as sodium chloride, and water used in the regeneration of ion exchange water softeners but also applied to the mixed sodium, calcium and magnesium chloride waste solution from regeneration.
A strong solution of salt(s) (usually sodium chloride and other salts too) with total dissolved solids concentrations in the range of 40,000 to 300,000 or more milligrams per liter. Potassium or sodium chloride brine is used in the regeneration stage of cation and/or anion exchange water treatment equipment.
a solution of salt and water used in pickling. Brine draws natural sugars and moisture from foods and forms lactic acids which protects them against spoilage. Usually the strongest brine used in food processing is a 10 per cent solution, made by dissolving 1.5 cups of salt in 1 gallon of liquid, or 6 tablespoons of salt for each quart of liquid.
Brine is water saturated or nearly saturated with salt. It is used (now less popular than historically) to preserve vegetables, fish, and meat. Although brine is used in preservation much like sugar or vinegar, it can be used to great effect in transportation.