In this study,lettuce slices were immersed in saline solution under static magnetic environment at 1 000 Gs and subjected to ion current induced by alternating magnetic flux in the solution loop system which through the rotate of magnetic steel at 200 rpm. Rapid salting process had been carried out through this treatment,then the effects of solution concentration and impregnation time on the salt content and firmness of the salted samples were also evaluated. Results indicated that the salt content of samples monotonically increased with the increase of saline concentration and impregnation time with the porosity of 6. 86%. Micrographs of the lettuce tissues subjected to ion current impregnation showed that the salt accumulated in the interior of the sample. Response surface analysis was employed to explore the effects of process parameters among the two variables at four levels on the salt content of samples. The obvious dualistic correlation between this parameter and the salt content was observed( R2= 0. 868 2). In order to obtain the semi-manufactured lettuce with the salt content of 3. 8%,the fitting model developed for all responses was applied to predict the salt content of lettuce after ion current impregnation. Verification results showed that the regression model had a good fitting degree. This work demonstrated a great potential on rapid salting for agricultural products and food materials and provided references for the development of novel salting technology.