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The effects of pulsed vacuum and ultrasound on mass transfer kinetics and quality of apples (Fuji) were studied. Apple cylinders (15 mm height, 15 mm diameter) immersed in a 60% high fructose corn syrup solution were subjected to shaking, pulsed-vacuum, or ultrasound treatment for 3 h. Weibull model adequately described kinetics of water loss and sugar gain in the osmodehydration process of apples under all tested conditions (R2≥0.96, eRMSE≤0.018 and eMRPE≤6.37%). Pulsed vacuum and ultrasound enhanced the rates of water loss and sugar gain, and the greatest water loss occurred under ultrasonic treatment, while the largest amount of solute uptake was achieved under pulsed vacuum condition. Pulsed vacuum and ultrasound also had a greater effectiveness in depressing aw and titratable acidity, and in improving L value of the osmodehydrated apples.