In this work, the effect of ultrasound on the kinetics of anti-solvent crystallization of sucrose was studied. The effect of temperature, stirring speed, supersaturation of sucrose solution and ultrasonic power on the anti-solvent crystallization of sucrose were investigated. The relationship between infrared spectral characteristic peak of sucrose and supersaturation was obtained by an online reaction analyzer. The results were shown that the crystallization time was decreased with the increase in the temperature and supersaturation. However, the shape of crystals was not changed by ultrasound. The nucleation rate was increased with the increase in the temperature and supersaturation. The stirring speed of 400 rpm with ultrasonic power was shown a significant effect on the nucleation rate. With the increase of ultrasonic power, the nucleation rate was shown to firstly increase and then decrease, and the growth rate firstly decreased and then increased. The experimental data was estimate