The objective of this research was to evaluate the effect of the temperature and concentration of honeycomb and panela solutions on the kinetics and diffusion coefficient of mass transfer in turnip osmodehydration (Brassica rapa L.) assisted with ultrasound. For this, a 2k factorial design + 3 central points was established, with the concentration of the osmotic medium (panela and honey) as independent variables between 30 – 60 °Brix and the temperature (30 – 60 °C). The turnip was conditioned in 1.0 cm edge cubes and monitored during the 7-hour osmodehydration process, for which the samples were subjected to ultrasound compared to one without movement. The results indicate that regardless of the type of osmotic agent used, the application of ultrasound considerably improved the loss of water and gain of solids by the turnip, losing up to 54.07 and 48.50% in the solutions of panela...