Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review

•Recent progress in the use of ultrasound (US) pretreatment for food drying is overviewed .•US pretreatment is able to preserve food quality more effectively.•US application increase the drying rate while decreasing the amount of energy required for drying.•This review compiles findings on how ultrasound-pretreatment and ultrasound-assisted drying technology alter food's quality attributes.