## 1 Introduction  
Pulsed electric field (PEF) is considered to be a non-thermal food preservation method and is classified as an alternative food processing method [1]. This treatment is based on the transmission of short electric pulses to the raw material placed between two electrodes. The range of electric field intensity is most often between 100 V/cm and 80 kV/cm at a given temperature and time [2]. Electric pulses used during PEF treatment can take various forms such as exponential, rectangular, or other [3]. The use of electric pulses with an intensity exceeding 20 kV/cm is a method that can be considered a non-thermal food processing technique ensuring microbiological stability [4]. There are two types of mechanisms that are considered to be the most common with regard to PEF's impact on cells. The first type is the acceleration of chemical reactions, and the second is electroporation, which, in consequence, leads to the destruction of cells. It should be underlined that the phenomenon of electroporation can be either permanent or reversible [5, 6]. Reversible cell electroporation occurs when a short-term PEF is applied to cells, and breaks in the continuity of cell membranes are created, through which the exchange of ions, dyes, DNA, and RNA can take place. Moreover, the production of secondary metabolites increases, which, in consequence, results in an increased antioxidant activity. Irreversible electroporation occurs when the cell membrane is permanently damaged by PEF, the intensity of which is higher than its natural potential [7; 8; 9]. These properties of the PEF are the leading cause of this method's application in the food industry as it is highly suitable for microbial inactivation, bioactive compound recovery, and pretreatment before multiple drying techniques without the use of thermally induced methods [5]. It is well-known that production of high-quality frozen food products is determined by many factors, including the time required for freezing the chosen material, the size of ice crystals, and their arrangement inside the raw material. PEF treatment prior to freezing can lead to the formation of pores in the cell membrane or wall and, therefore, serve as a center for crystallization. The formation of pores in the cell membrane or wall also results in the improvement of heat transfer, which affects thermal conductivity and, in consequence, reduces freezing time [10]. [PERSON] et al. [11] reported on PEF pretreatment prior to freezing potato tissue. They noted that this technique reduced the phase transition time by 15% compared to the potatoes that were not subjected to PEF treatment. A similar relationship occurs in the case of drying using different methods when the material has been treated with PEF. [PERSON] et al. [12] vacuum-dried carrots and observed that the drying time of the treated material was reduced by 33-55% at drying temperatures varying from 25 to 90 \({}^{\circ}\)C. [PERSON] et al. [13], who freeze-dried kiwi fruits, red bell peppers, and red beetroots, observed that the freeze-drying time of red bell peppers was shorter when they were treated with PEF. The application of a PEF to raw materials accelerated processing, thus leading to lower costs, which is economically crucial for the food industry. The quality of raw materials is important in food production. Drying can cause negative physical and chemical changes in products, which is often the result of the application of high drying temperatures and uneven moisture distribution in the product during drying. The consequences of drying may include shrinkage or change in color, texture, or taste. [PERSON] et al. [14], who dried apple tissue, observed that PEF application facilitated the preservation of the shape of dried samples as it lowered shrinkage and increased the size of the pores in the tissue. The phenomenon of electroporation, which follows PEF application, also contributes to the increased extraction of beneficial bioactive compounds.