In recent years, radio frequency (RF) heating is getting popular as an alternative pasteurization method for agricultural commodities and low moisture foods. Computer simulation is an effective way to help understand RF interactions with food components and predict temperature distributions among food samples after RF treatments. In this study, a computer model based on Joule heating and thermal inactivation kinetic of A. flavus was established to predict both temperature distribution and microbial reduction among peanut kernels after RF processing. For the process validation, three 2-g peanut samples inoculated with 40 μL A. flavus were placed at three representative locations among 2.17 kg peanut kernels and subjected to various processing conditions in a 27.12 MHz, 6 kW RF heating unit together with hot air system. Results showed that the average difference of the sample temperature and microbial reduction between simulation and experiment was small with RMSE values of 0.009 °C and 0.012 °C, and 0.31 log CFU/g and 0.42 log CFU/g for peanut moisture contents of 7.56% and 12.02% w. b., respectively. Nonuniform RF heating resulted in the least lethality of A. flavus at the cold spot. The validated computer model was further used to estimate microbial reduction distributions at other target temperatures based on predicted temperature profiles. This computer model may help design the RF pasteurization protocols for peanut kernels without extensive experiments in food industry.

近年来，射频（RF）加热已成为一种替代性的用于农产品和低水分食品的巴氏灭菌方法。计算机模拟是一种有效的方法，可以帮助理解RF与食物成分的相互作用并预测经过RF处理的食物样品之间的温度分布。在这项研究中，建立了基于焦耳热和黄曲霉热失活动力学的计算机模型，以预测RF处理后花生仁之间的温度分布和微生物减少。为了进行过程验证，将三个2 g花生样品接种40μLA 。av将其放置在2.17公斤花生仁中的三个代表性位置，并在27.12 MHz，6 kW RF加热单元和热风系统中经受各种处理条件。结果表明，模拟和实验之间样品温度和微生物减少的平均差异很小，RMSE值分别为0.009°C和0.012°C，花生水分含量为7.56％，分别为0.31 log CFU / g和0.42 log CFU / g。和12.02％wb。射频加热不均匀导致黄曲霉的致死率最小在最冷的地方。经过验证的计算机模型可进一步用于根据预测温度曲线估算其他目标温度下的微生物减少量分布。这种计算机模型可以帮助设计花生仁的RF巴氏灭菌协议，而无需在食品工业中进行大量实验。