This review summarizes recent advancements in osmotic dehydration for food preservation, focusing on its mechanisms, mathematical modeling, and modern applications. Osmotic dehydration is a non-thermal method that reduces food moisture by soaking it in a hypertonic solution, leading to improved shelf life and preservation of nutritional value. The process involves mass transfer driven by osmotic pressure differences, with water moving from the food to the solution while solutes move in the opposite direction. Mathematical models, such as Azuara's, Peleg's, Page's, Panagiotou's, and Crank's, are used to describe the kinetics of water loss and solid gain during osmotic dehydration. These models help in optimizing the process for various food products. Key factors affecting osmotic dehydration include the type and concentration of osmotic agents, temperature, solution-to-food ratio, agitation, and food surface area. Osmotic agents such as sucrose, glucose, and fructose are commonly used, but there is a growing interest in eco-friendly alternatives derived from natural sources. Temperature influences the rate of mass transfer, with higher temperatures generally increasing water loss but also affecting solid gain. The concentration of the osmotic solution impacts the osmotic pressure and, consequently, the efficiency of water removal and solid uptake. The ratio of food to osmotic medium affects the driving force for water diffusion, with higher ratios potentially leading to more effective dehydration but also increasing the volume of solution required. Agitation enhances mass transfer by reducing resistance and promoting continuous contact between the food and the solution. The surface area of the food also plays a critical role, with higher surface areas facilitating greater water loss. Additionally, the species, variety, and maturity level of the food affect the response to osmotic dehydration, with structural variations in plant tissues influencing the efficiency of mass transfer. Modern pre-treatment methods, such as pulsed electric fields (PEF) and ohmic heating, are being explored to enhance mass transfer and improve the efficiency of osmotic dehydration. These methods can increase tissue permeability, reduce processing times, and enhance product quality. The review highlights the importance of understanding the underlying mechanisms and optimizing process parameters to achieve efficient and sustainable food preservation through osmotic dehydration.This review summarizes recent advancements in osmotic dehydration for food preservation, focusing on its mechanisms, mathematical modeling, and modern applications. Osmotic dehydration is a non-thermal method that reduces food moisture by soaking it in a hypertonic solution, leading to improved shelf life and preservation of nutritional value. The process involves mass transfer driven by osmotic pressure differences, with water moving from the food to the solution while solutes move in the opposite direction. Mathematical models, such as Azuara's, Peleg's, Page's, Panagiotou's, and Crank's, are used to describe the kinetics of water loss and solid gain during osmotic dehydration. These models help in optimizing the process for various food products. Key factors affecting osmotic dehydration include the type and concentration of osmotic agents, temperature, solution-to-food ratio, agitation, and food surface area. Osmotic agents such as sucrose, glucose, and fructose are commonly used, but there is a growing interest in eco-friendly alternatives derived from natural sources. Temperature influences the rate of mass transfer, with higher temperatures generally increasing water loss but also affecting solid gain. The concentration of the osmotic solution impacts the osmotic pressure and, consequently, the efficiency of water removal and solid uptake. The ratio of food to osmotic medium affects the driving force for water diffusion, with higher ratios potentially leading to more effective dehydration but also increasing the volume of solution required. Agitation enhances mass transfer by reducing resistance and promoting continuous contact between the food and the solution. The surface area of the food also plays a critical role, with higher surface areas facilitating greater water loss. Additionally, the species, variety, and maturity level of the food affect the response to osmotic dehydration, with structural variations in plant tissues influencing the efficiency of mass transfer. Modern pre-treatment methods, such as pulsed electric fields (PEF) and ohmic heating, are being explored to enhance mass transfer and improve the efficiency of osmotic dehydration. These methods can increase tissue permeability, reduce processing times, and enhance product quality. The review highlights the importance of understanding the underlying mechanisms and optimizing process parameters to achieve efficient and sustainable food preservation through osmotic dehydration.