The application of pre-treatments before drying represents an alternative to better preserve fresh food properties and reduce the energy needs. The aim of this review was to analyse the influence of different pre-treatments (ultrasound, pulsed electric fields, high pressure processing or ethanol) on drying. For this purpose, the effect on food matrices, drying kinetics and different quality parameters has been addressed through the review of the most recent studies. The results can differ greatly depending on the type of pre-treatment and the product considered but, in some cases, an increase in the drying rate and a better retention of quality can be observed. Even so, it is necessary to continue studying these pre-treatments to better understand the effect caused.

在干燥之前进行预处理是更好地保持新鲜食品特性并减少能源需求的替代方法。这篇综述的目的是分析不同预处理（超声波，脉冲电场，高压处理或乙醇）对干燥的影响。为此，通过审查最新研究已解决了对食品基质，干燥动力学和不同质量参数的影响。根据预处理的类型和所考虑的产品，结果可能会有很大的不同，但是在某些情况下，可以观察到干燥速率的提高和质量的更好保留。即使这样，仍然有必要继续研究这些预处理措施，以更好地了解所引起的效果。