This study explores the effects of 20 kHz ultrasonic vibration on the rose drying process. A specialized drying system integrating ultrasonic technology was developed and evaluated. Findings reveal that both temperature and drying duration play a crucial role in moisture reduction. The most effective drying conditions were observed at 60 ℃ for 40 min in both conventional and ultrasonic drying methods. However, the application of ultrasonic waves significantly accelerated moisture removal, achieving an efficiency up to 1.5 times higher than conventional drying. This enhancement is attributed to cavitation-induced bubble formation and cellular disruption, which promote water evaporation. Additionally, ultrasonic drying helped preserve the roses’ natural color, with minimal discoloration. While these results are promising, further research should focus on scaling up the process and assessing its effectiveness across various materials. This study contributes to the advancement of sustainable and high-efficiency drying techniques in the food and agricultural sectors.