Osmotic dehydration is carried out using a solution of sucrose (45, 55, and 65% S) with/without the addition of maltodextrin (10 and 20% MD), and pasteurized orange syrup (65% NS) at atmospheric pressure (OD) at different time (2, 7, and 24 hours) with and without stirring. In order to improve the efficiency of osmotic dehydration and quality of the final product, application of ultrasound was applied, with investigation of the influence on the change of color (flavedo and albedo) and the texture of orange peel. It also investigated the influence of a vacuum at the beginning of the osmotic process (pulsed vacuum impregnation, PVOD) in order to accelerate the kinetics of the process and shortening the duration of the process. Increasing concentration of sucrose, as well as the addition of maltodextrin had a significant influence on the dehydration efficiency index (DEI) of the orange peel. Treatment with orange syrup (65% NS) showed the highest values of the DEI, while the lowest DEI values were in samples treated with the lowest concentration of the solution (45% S). Ultrasound (UZ PVOD) treatment with sucrose solution in combination with maltodextrin showed higher values orange peel texture parameters in comparison with solutions without the addition of maltodextrin. The total color change (ΔE) of orange peel is higher in the porous albedo layer, and the highest value (37.72) had a sample treated with 65% NS (24 hours with stirring).