## 1 Introduction  
Strawberries are widely appreciated for their delicious flavor, taste, and nutritional benefits, but also for their low energy value of approximately 32 kcal/100 g. Rich in bioactive compounds, such as polyphenols, and essential micronutrients, including potassium, phosphorus, magnesium, iron, zinc, calcium, manganese, and dietary fiber, their health benefits are largely attributed to their polyphenol content, especially anthocyanins, and vitamin C, which contribute to their antioxidant potential [1]. Due to their seasonal nature and short postharvest life, effective preservation techniques are essential to maintain their availability and nutritional quality throughout the year. Several postharvest preservation methods have been explored to extend the shelf life of strawberries while retaining their sensory and nutritional attributes. Edible coatings are a promising method for extending strawberry shelf life. Studies have shown that coatings, such as carboxymethyl cellulose enriched with bacteriocins, can effectively reduce microbial spoilage while preserving fruit quality [2]. In addition, processing techniques, including freezing thermal treatment and high-pressure processing, have a significant impact on the retention of the above-mentioned bioactive compounds, affecting not only their phenolic properties but also their color and sensory characteristics [3; 4]. Traditional drying methods, although effective, can have a negative impact on the quality of the fruit [4]. Osmotic dehydration (OD), a simple and energy-efficient preservation method, involves immersing fruit or vegetables in a hypertonic solution, resulting in water loss (WL) and solid gain (SG), which modifies their chemical composition and sensory characteristics [5]. OD is beneficial as it preserves natural attributes, reduces energy costs, prevents enzymatic browning, and retains fruit color and nutrients [6]. In addition, OD followed by drying reduces drying time and increases dryer efficiency, making it an attractive alternative for the production of nutritious fruit snacks [4; 7; 8]. OD has also been used to infuse fruits with minerals and bioactive compounds such as inulin, calcium, vitamins, and antioxidants, thereby improving their nutritional profile and sensory qualities [3; 8; 9; 10; 11]. Prior research has underscored the significance of several variables, including the type of the osmotic agent, the concentration of the osmotic solution, the duration of immersion, the temperature during the process, and the ratio of fruit parts to the osmotic solution, in influencing the efficacy of osmotic dehydration [12]. However, as the procedure is affected by a variety of factors, a comprehensive understanding of their combined effects, remains limited. Studies have demonstrated that glycerol, as an osmotic agent, offers greater stability and is more effective in preventing microbial spoilage than conventional sucrose solutions, which tend to support the growth of fungi and yeasts [13; 14; 15]. As a hypotonic solution for the osmotic solution preparation, chokeberry _Aronia melanocarpu_ infusion was selected for its rich antioxidant content. According to previous studies, chokeberry infusion is known to enhance the nutritional profile and color attributes of fruits and vegetables [3; 4; 16; 17; 18]. Temperature, immersion time, and glycerol concentration in the solution are considered to be the most important factors in the OD process as previously reported [19; 20; 21]. These variables could be chosen due to their critical roles in determining water loss, solid gain, and the overall quality of the dehydrated product. Despite its potential, the uptake of osmotic dehydration in the food industry has not been as extensive as expected, primarily due to a limited understanding of the counter-current flow phenomena associated with the process.