<p>Food materials typically exhibit high moisture content, which is intrinsically linked to their shelf life. Drying is one of the oldest and easiest food preservation techniques, achieved by reducing the moisture content in food. However, conventional drying processes are often characterized by the extended durations required for effective moisture removal. To address this limitation and enhance drying efficiency, osmotic pre-treatment has been introduced utilizing various osmotic solutes. Recent studies focus on optimizing pre-treatment processes and minimizing drying time through the application of ultrasound waves. Ultrasound-assisted osmotic dehydration (UAOD) induces the formation of micropores in food structures, facilitates water removal, and enhances the penetration of osmotic solutes into the food matrix. This review examines the influence of osmotic medium on UAOD of food, emphasizing its impact on drying parameters such as drying time, water loss, solid gain, and the most suitable mathematical modeling approaches. Additionally, the effects on physicochemical properties, including total phenolic content, antioxidant activity, total flavonoid content, color attributes, and rehydration ratio, are discussed. Furthermore, the review encompasses analyses of microstructural, textural, and organoleptic characteristics, highlighting the potential advancements achieved through UAOD in food preservation. Exploring novel osmotic solutions, customization of food-specific UAOD protocols to optimize moisture removal while preserving texture and sensory attributes, industrial adaptation and sustainability towards suitability for large-scale food processing industries, and studies on moisture diffusivity and modeling of salt-based osmotic media in meat products emphasize the need for further research in this area.</p> Graphical Abstract <p></p>