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According to the U.S. Energy Information Association (EIA), world energy consumption will increase by 56% in 2040. Therefore, a lot of effort is being dedicated to maintaining economic development with minor impact on the environment. This can be done altering existing technologies or introducing completely new technologies. Due to the fact that drying can be considered one of the most energy-consuming processes, researchers have focused on ways to save energy while minimally changing the physicochemical properties of food, which shape its quality. Additionally, the increasing growth of consumer expectations and their nutritional knowledge have further stimulated efforts to seek new solutions. Non-thermal technologies such as pulsed electric field (PEF), ultrasound (US), and high hydrostatic pressure (HHP) seem to meet the expectations of both producers and consumers. This article reviews the impact of PEF, US, and HHP on drying kinetics and the quality attributes of dried food. [ABSTRACT FROM PUBLISHER]