<p>Osmosonication (OS) has been researched immensely as an alternative to conventional osmotic dehydration (OD) by overcoming its demerits in order to improve quality attributes. Strawberries, kiwi, plum, papaya, broccoli, potato, carrot and many other commodities subjected to OS had ameliorated nutritional profile. Microchannel formation augments mass transfer process along with moisture diffusivity thereby decreasing drying time and improving energy efficiency. The relationship between frequency, intensity, power, processing time, osmotic solution and its concentration determines physiochemical, phytochemical, thermal and textural properties of food. This review article aims to deliver critical discussion on impact of OS on various attributes of fruits and vegetables laying emphasis on engineering and structural properties. OS generally lowers the moisture content, enzymatic activity, titratable acidity and respiration rate whereas increases total sugars and enhance colour of dried fruits and vegetables. Fruits and vegetables treated with OS exhibited good bioactive retention. OS as a pre-drying treatment improved structural and engineering properties comprising of water loss (WL) and solid gain (SG), mass diffusivity, weight reduction, dielectric properties, thermal properties, textural properties and energy efficiency. The current study is the first one to propose a conceptual design of pilot/semi-industrial scale osmosonicator along with its processing parameters (power, frequency, agitation, amplitude, time etc.), working design and impact of the input parameters. The proposed osmosonicator attempts to overcome various shortcomings of OS related to scale up, process efficiency, energy savings, nutritional attributes, quality characteristics, and engineering aspects of food product. Factors influencing industrial scalability of osmosonicator are discussed along with its potential for industrial application.</p> Graphical Abstract <p></p>