Brine

(redirected from brined)
Also found in: Dictionary, Thesaurus.

brine

1. the sea or its water
2. Chem
a. a concentrated solution of sodium chloride in water
b. any solution of a salt in water

Brine

 

(1) Highly mineralized natural waters in lagoons, salt lakes, reservoirs, and subterranean waters.

(2) Aqueous sodium chloride solutions used in food preserving.

(3) Aqueous solutions of various salts, for example, calcium chloride and magnesium chloride, that have low freezing points. These solutions act as cold conductors between refrigerators and objects being chilled.

(4) Mixtures composed of two or more solid (or solid and liquid) substances that bring about a decrease in temperature when mixed; this decrease is the result of heat absorption upon melting or dissolving.


Brine

 

the water in lagoons, salt lakes, and reservoirs that is in the form of a saturated solution. The brine found in lakes is grouped according to its chemical composition into carbonate brine, sulfate brine, and chloride brine. The concentration and composition of brines vary, depending on the hydrometeorological conditions during different seasons of the year and over the course of many years. Different chemical processes are constantly taking place in brine and result in a change in its salt composition. Brine is used for baths at pelotherapy resorts either as an independent treatment or together with pelotherapy.

brine

[brīn]
(materials)
A liquid used in a refrigeration system, usually an aqueous solution of calcium chloride or sodium chloride, which is cooled by contact with the evaporator surface and then goes to the space to be refrigerated.
(oceanography)
Sea water containing a higher concentration of dissolved salt than that of the ordinary ocean.

brine

In a refrigeration system, any liquid used as a heat transfer medium which remains as a liquid and which has either a flashpoint above 150°F (66°C) or no flashpoint; usually a water solution of inorganic salts.
References in periodicals archive ?
Significant evidence of photooxidation was apparent in the Ca[Cl.sub.2] brined, fermented cucumbers, and there was a reduction in texture quality that could not be explained by compositional variation.
Moeller et al., "Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride," Journal of Food Science, vol.
Perez-Diaz, "Fermentation of cucumbers brined with calcium chloride instead of sodium chloride," Journal of Food Science, vol.
Bell, "Bloater formation in brined cucumbers fermented by lactobacillus plantarum," Journal of Food Science, vol.
Bell, "Carbon dioxide production in the fermentation of brined cucumbers," Journal of Food Science, vol.
Bell, "Classification of yeasts from the fermentation of commercially brined cucumbers," Farlowia, vol.
Daeschel, "Malic Acid Degradation and Brined Cucumber Bloating," Journal of Food Science, vol.
Lacy, "Molds in brined cucumbers: cause of softening during air-purging of fermentations," Applied and Environmental Microbiology, vol.
Caption: Figure 3: Mesocarp firmness (N) for cucumbers brined in Ca[Cl.sub.2] compared with NaCl at the various stages in processing.