Technical Abstract: Both conventional wagon drying (curing) systems and batch/continuous flow dryer systems are time and energy consuming. RF dielectric heating has been used in drying many foods to take advantages of the effective, fast heat generated by the interaction between RF energy and biological products, reducing the drying time and energy consumed. RF energy was applied in the postharvest drying (curing) of peanuts. The non-uniformity due to difference in orientation, sizes and shapes of shells as well as the location of shells in the drying container was overcome using multiple numbers of RF treatments and intermittent stirrings. A set of 6 cycles of RF treatment and intermittent stirring was used to dry peanuts at three different final temperatures of 40, 50 and 60 °C. Fiber optics thermal sensors were used in the RF experiments to monitor the change in temperature inside the kernels. With the RF drying method it took about two and half hours, including six cycles of RF heating and intermittent stirring,, to achieve the required peanut storage moisture content (less than 10.5% wet basis). The actual RF heating time was in a range of 10 to 20 minutes for final temperatures at 40 to 60°C versus 24 hours hot air blowing in conventional wagon drying (curing) systems to achieve the same moisture reduction. The total percentage decrease in moisture content was relatively fixed with a certain average heating temperature regardless of the starting moisture content of the peanuts. The heating curves of kernels during the RF treatment unit as well as the decrease in moisture content after every RF unit and intermittent stirring are illustrated in the paper. A mathematical model was developed to determine the relation of the percentage decrease of peanut moisture content with heating time at certain average heating/drying temperature.