Table 2. Weibull model parameters for the inactivation of pre-existing microorganisms on the shredded kimchi cabbages after radio frequency and hot water heating

Heating treatment	Microorganism	α1)	β2)	Dr-value3)
1,000 W radio frequency	Aerobic bacteria	1.70	2.56	2.35
	Yeast and molds	1.64	1.53	2.83
	Coliforms	1.37	2.96	1.82
	Lactic acid bacteria	1.79	3.49	2.28
1,500 W radio frequency	Aerobic bacteria	1.29	2.08	1.92
	Yeast and molds	1.73	1.96	2.66
	Coliforms	1.36	2.92	1.81
	Lactic acid bacteria	0.33	1.02	0.75
60℃ hot water	Aerobic bacteria	12.91	2.73	17.52
	Yeast and molds	18.63	7.01	20.99
	Coliforms	2.44	1.16	5.02
	Lactic acid bacteria	6.65	1.73	10.76
70℃ hot water	Aerobic bacteria	8.58	2.25	12.42
	Yeast and molds	2.10	0.86	5.51
	Coliforms	2.17	1.09	4.66
	Lactic acid bacteria	2.29	1.12	4.83

¹⁾Characteristic time using radio frequency and hot water heating (min).
²⁾Shape parameter.
³⁾Radio frequency and hot water heating time (s) required for 90% reduction of the counts of pre-existing microorganisms.