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In this study, dehydration kinetics of ultrasound and microwave combined vacuum frying (UMVF) of apple slices was investigated and the most suited model predicting the drying kinetics was determined. The variation in dielectric properties (DPs) during frying of apple slices was determined to understand the heating behavior in microwave electric fields. In addition, oil uptake, texture properties and color parameters were also measured and analyzed. Two microwave (MW) power levels (800 and 1000 W) were used at a constant ultrasound power and frequency of 600 W and 28 kHz, respectively. The experimental frying data of apple slices were used to fit ten different mathematical models and non-linear regression analysis was used to determine model parameters. The goodness of fit was determined using the coefficient of determination (R²), reduced chi-square (Σ²), root mean square error (RMSE). The …