Table 3. Changes in salinity, moisture content, and hardness of shredded kimchi cabbages treated with radio frequency and hot water heating during salting

Qualityparameter	Heating treatment	Salting time (h)
Qualityparameter	Heating treatment	0	1	2	3	4
Salinity (%)	Control	0.19±0.02¹⁾^C^e²⁾	2.40±0.06^E^d	2.81±0.01^E^c	3.26±0.01^E^b	3.50±0.02^D^a
	1,000 W radio frequency	0.22±0.01^A^B^e	3.02±0.11^C^e	3.94±0.02^C^c	4.41±0.14^B^b	4.73±0.04^A^a
	1,500 W radio frequency	0.23±0.01^A^d	3.81±0.13^A^c	4.53±0.06^A^b	4.59±0.07^A^b	4.77±0.05^A^a
	60℃ hot water	0.20±0.02^B^C^d	2.80±0.15^D^c	3.36±0.08^D^b	3.93±0.05^D^a	4.00±0.06^C^a
	70℃ hot water	0.22±0.01^A^B^e	3.35±0.01^B^d	4.12±0.01^B^c	4.22±0.11^C^b	4.35±0.06^B^a
Moisture content (%)	Control	94.05±0.39^A^a	91.06±0.52^A^b	90.95±0.35^A^b	90.28±0.81^A^b^c	89.50±0.52^A^c
	1,000 W radio frequency	94.14±0.89^A^a	91.50±0.79^A^b	90.23±0.66^A^b^c	90.21±0.71^A^b^c	89.77±0.73^A^c
	1,500 W radio frequency	93.84±0.63^A^a	91.91±0.64^A^b	90.92±0.67^A^b	90.86±0.24^A^b	90.76±1.02^A^b
	60℃ hot water	93.43±0.72^A^a	91.07±0.41^A^b	90.91±0.23^A^b	90.75±0.54^A^b	90.20±0.16^A^b
	70℃ hot water	93.38±1.09^A^a	90.91±0.45^A^b	90.96±0.38^A^b	90.89±1.01^A^b	90.84±1.03^A^b
Hardness (kg)	Control	0.55±0.05^B^b	0.69±0.09^A^a^b	0.66±0.07^A^a^b	0.65±0.07^A^a^b	0.76±0.11^A^a
	1,000 W radio frequency	0.69±0.06^A^a	0.79±0.08^A^a	0.76±0.07^A^a	0.76±0.08^A^a	0.78±0.09^A^a
	1,500 W radio frequency	0.68±0.08^A^a	0.78±0.10^A^a	0.75±0.05^A^a	0.75±0.10^A^a	0.78±0.11^A^a
	60℃ hot water	0.67±0.04^A^a	0.66±0.07^A^a	0.69±0.06^A^a	0.69±0.08^A^a	0.72±0.04^A^a
	70℃ hot water	0.72±0.09^A^a	0.72±0.10^A^a	0.75±0.05^A^a	0.78±0.15^A^a	0.77±0.08^A^a

¹⁾Each value is mean±SD.
²⁾Mean values in the same column (^A^-^E) or row (^a^-^e) followed by different letters are significantly different according to Duncan’s multiple range test (p<0.05).