Brine Brine is used for food processing and cooking (pickling and brining), for de-icing of roads and other structures, and in a number of technological processes. It is also a by-product of many industrial processes, such as desalination, and may pose an environmental risk due to its corrosive and toxic effects, so it requires wastewater treatment for proper disposal. Saline water with relatively high concentration of salt (usually sodium chloride) occurs naturally on Earth's surface (salt lakes), crust, and within brine pools on ocean bottom. Numerous processes exist which can produce brines in nature. Modification of seawater via evaporation results in
Brine contents of dissolved solids in groundwater vary highly from one location to another on Earth, both in terms of specific constituents (e.g. halite, anhydrite, carbonates, gypsum, fluoride-salts, organic halides, and sulfate-salts) and regarding the concentration level. Using one of several classification of groundwater based on total dissolved solids (TDS), brine is water containing more than 100,000 mg/L TDS. Brine is commonly produced during well completion operations, particularly after the hydraulic fracturing of a well. Brine is a common agent in food processing and cooking. Brining is used to preserve or season the food. Brining can be applied to vegetables, cheeses