Cross mass transport during the soaking process of model food gel (gelatin, carraghenan) in concentrated solutions (salt-sucrose-water) at 10°C was investigated using a rotating gel disc device. The concentration profiles in gel were analyzed. The experimental results confirmed the theory that component concentrations are not functions of the disc radius. Two sets of experiments were carried out to study the influence of the main process variables (solute concentration, processing time) on mass transport under forced and natural convection. The results showed that the presence of sucrose enhanced water loss and hindered salt penetration whatever the hydrodynamic conditions. Rotation speed increased water loss as solute concentration increased but had no effect on salt gain, while it hindered sucrose gain. Photographs also showed the presence of very strong natural convection phenomena.