In order to obtain the optimal drying process of radio frequency-vacuum for fresh peanuts,three factors of radio frequency-vacuum temperature,electrode gap and vacuum degree were selected to determine the optimal inter-val on the basis of single factor experiment.The optimum drying process of radio frequency-vacuum for fresh pea-nuts was obtained through the experimental design of three-factor and three-level response surface and the compre-hensive analysis of membership degree.The results indicated that,under the single factor condition,the drying rate of peanut increased by 27％ with the increase of temperature.The germination rate decreased significantly by 19％and the protein content decreased significantly by 4.96％ at 50 ℃.The average drying rate of peanuts were signifi-cantly affected by electrode gap and vacuum degree.Vacuum degree had significant effect on protein and oleic acid content of peanuts.Electrode gap and vacuum degree had no significant effect on germination rate.According to the experimental design of three-factor and three-level response surface and membership degree comprehensive analy-sis,the optimal process of radio frequency-vacuum drying of peanuts is as follows,temperature of 40 ℃,electrode gap of 100 mm,vacuum degree of 0.025 MPa.At this time,the drying rate was 0.0192 g/(g·h),the germination rate was 95.40％,the mass fraction of protein was 24.72％,and the comprehensive score was 0.9567 .
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