The influence of ultrasound‐ethanol (US‐E) pretreatment durations (10, 20, and 30 min) on apple slices dried with varied temperatures (60, 70, and 80°C) using pulsed vacuum dryer was investigated. The results showed that untreated sample (control) took 375, 325, and 225 min to achieve a constant weight of drying whereas drying time for 30 US‐E samples were 275, 225, and 175 min, indicating that 30 US‐E reduced the total drying time by 26.66, 30.77, and 22.22% at 60, 70, and 80°C, respectively. Moisture effective diffusivity and activation energy were in the range of 1.98–4.08 × 10⁻⁸ m²/s and 12.58–23.43 kJ/mol, respectively. Color (L*, a*, b*) and texture were affected significantly (p