<p>This review explores the application of magnetic field-assisted technologies in the drying and freezing fruits and vegetables, emphasizing their effects on process efficiency and product quality. The current state-of-the-art methodologies, including Oscillating Magnetic Field (OMF), Pulsed Magnetic Field (PMF), Static Magnetic Field (SMF), and Alternating Magnetic Field (AMF), highlight their respective impacts on drying kinetics, energy efficiency, freezing process, and product quality. MF during drying and freezing processes can accelerate moisture removal by enhancing water molecule mobility, which leads to improved energy efficiency and shorter processing times. Moreover, magnetic field exposure can help preserve key quality attributes such as color, texture, antioxidant activity, and nutrient content by minimizing enzymatic browning, ice crystal damage, and thermal degradation. This review critically evaluates the underlying mechanisms of magnetic field interactions with food matrices and summarizes recent experimental findings on the impact of field parameters (e.g., strength, frequency, exposure time) across various food systems. Additionally, it identifies current limitations, including inconsistent findings and a lack of standardization, and outlines future research directions to enable industrial-scale application of this emerging non-thermal technology.</p>