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The combination of a rotating perpendicular magnetic field and a flowing Ca 2+ solution accelerated the calcium uptake of fresh-cut apple cubes and shortened the time needed for calcium equilibration between the Ca 2+ solution and samples. The influence of operational parameters (Reynolds number of the flowing Ca 2+ solution, magnetic flux density of the magnetic field, rotating frequency of the magnetic field, and temperature) on the calcium uptake rate were investigated. Negative exponential models were used to sufficiently describe the calcium uptake rate of samples. Magnetic flux density and temperature positively affected the calcium uptake rate. Higher Reynolds number and rotating frequency both accelerated the calcium diffusion, but excessively high levels (turbulent flowing at Re = 4134 or rotating frequency at 10 Hz) decreased the calcium content. Neither the flowing Ca 2+ solution alone, nor the magnetic field alone, accelerated the calcium diffusion. This study provides an alternative methodology for the mineral fortification of fresh-cut fruits under the joint action of a rotating magnetic field and a flowing electrolyte solution. [ABSTRACT FROM AUTHOR]