A food treatment method involves applying alkali metal bisulfate to an outer surface of a food, by an application process beginning with the alkali metal bisulfate in a solution and ending with the alkali metal bisulfate at least partially crystallized when it contacts the food surface. In certain embodiments, the application process causes at least partial evaporation of solvent from the solution. For example, the application process may include forming droplets of the solution, and/or propelling the solution with a gas having a relative humidity not greater than 60% or a temperature of at least 20° C. In certain embodiments, the beginning solution is an aqueous solution including the alkali metal bisulfate at a concentration within a range from 30% to 80%.
