Table 1. Evaluation of two models estimating the reductions in pre-existing microorganisms on shredded kimchi cabbages after radio frequency heating at 1,000 and 1,500 W, and after hot water heating at 60 and 70℃

Microorganism	Model	RMSE1)					R2
		1,000 W radio frequency	1,500 W radio frequency	60℃ hot water	70℃ hot water		1,000 W radio frequency	1,500 W radio frequency	60℃ hot water	70℃ hot water
Aerobic bacteria	First-order	0.32	0.34	0.29	1.18		0.86	0.91	0.81	0.81
	Weibull	0.00	0.01	0.10	0.36		1.00	1.00	0.97	0.91
Yeast and molds	First-order	0.16	0.17	0.18	1.49		0.90	0.92	0.60	0.82
	Weibull	0.12	0.03	0.03	0.51		0.93	1.00	0.99	0.83
Coliforms	First-order	0.84	0.84	0.74	0.64		0.83	0.83	0.88	0.90
	Weibull	0.03	0.06	0.72	0.63		1.00	1.00	0.88	0.90
Lactic acid bacteria	First-order	0.54	0.29	0.30	0.62		0.79	0.97	0.95	0.90
	Weibull	0.06	0.29	0.05	0.61		1.00	0.97	1.00	0.90

¹⁾Root mean square error.