applied sciences  
The Effect of Ultrasound and Pulsed Electric Field on the Osmotic Dehydration Process of Strawberries  
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(polyphenols, anthocyanins, flavanols, procyanidins, vitamins) that are beneficial to humans' health [6]. This non-thermal method provides great flexibility in the selection of raw materials and also enables the shaping of their taste profile, color, and flavor with increased amounts of health-promoting compounds. There is also the opportunity to produce functional and designer foods, which are characterized with special properties [7]. As a result, the range of potential industrial applications of this method increases significantly [2]. Moreover, integrating conventional methods like osmotic dehydration with cutting-edge non-thermal technologies, such as ultrasound or pulsed electric field, accelerates both mass and heat transfer. This approach facilitates the production of high-quality products [8]. Ultrasound treatment (US) is an energy-efficient, non-thermal technique that is used in the food sector [9]. The application of ultrasound in solid materials causes the formation of microscopic channels, accelerating the diffusion of water from within them. This is a process similar to the changes occurring in a sponge during its compression and relaxation, characterized by a series of rapid compressions and decompressions. The other phenomenon induced by ultrasound is cavitation. It causes a rapid increase in both pressure and temperature when cavitation bubbles burst and collapse. It mainly takes place at the solid-liquid interface, but this effect can also occur inside solid material containing water. The local high temperature and pressure can lead to damage of the cellular structure facilitating water removal [10; 11]. The use of ultrasound as an enhancing process for non-thermal osmotic dehydration significantly affects the preservation of the homogeneous structure of the processed product by reducing the internal stress generated during the diffusion process. The texture of the raw material remains homogeneous, which affects the overall assessment of product quality [12]. Furthermore, the combination of ultrasound and osmotic dehydration can lead to acceleration on the drying process and obtaining a better quality of dried materials. Particularly, it may result in the lower shrinkage and higher rehydration capacity of the final dried foods [9]. Pulsed electric field (PEF) is another non-thermal food processing method based on the application of short repeated high voltage pulses to the food materials. It is distinguished by preserving food and causing less degradation in nutritional components than the traditional preservations techniques at the same time [13]. PEF technology enables an efficient use of energy with preservation of food taste, texture, aroma, color, and nutrients [14]. Changes in the structure of the product affected by the PEF occur due to the difference in dielectric constants between the cytoplasm, the surrounding liquid medium, and the cell membrane. The result is the creation of a transmembrane potential, inducing electrical breakdown of the membrane. The application of the PEF to the plasma membrane allows food preservation, inactivating microorganisms without having a detrimental effect on food quality. Furthermore, the PEF increases moisture removal during drying and can be used as a potential pretreatment to reduce food drying time. The primary factors influencing the efficacy of the PEF include electric field strength, temperature, pulse width, and pulse number [15].