The Hall effect in a flowing electrolyte demonstrates the impact of a perpendicular magnetic field on positive and negative ion moving path in a velocity field, of which the essence is the application of Lorentz force in solution fluid. Potato slices were treated under a perpendicular magnetic field with impregnation solution fluid containing different concentration of calcium chloride, zinc gluconate and ascorbic acid. The results showed that a center magnetic flux density of 1500Gs promoted the permeation of the target solute, and higher velocity of flowing electrolyte declined the effect of penetration for charged ions. The quality of potato slice was significantly improved at 0.05m/s velocity treatment. In contrast, the quality of the control group was not changed. This method can also be used to achieve the fortification of minerals, keep crispness and prevent browning of other agricultural products.