• The Journal of the Korea Contents Association
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• v.22 no.5
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• pp.81-96
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• 2022

Covid-19 calls for minimizing gatherings of people in spaces such as offices. Organizations are encouraging information-sharing activities among employees by using online platform technology. Recently, Organizations are supporting their work using the metaverse. This study confirms the effect of metaverse presence on the intention to share knowledge by forming the intrinsic motivation of the employees and the moderating effect of the individual's digital technological competence. We presented research hypotheses through previous studies such as virtual reality and tested the hypotheses using 309 samples obtained through surveys. As a result, the social, tele, and self presence of the metaverse increased organizational-related intrinsic motivation(organizational identification, value congruence) and had a positive effect on the intention to share knowledge. In addition, digital technological competence moderated the relationship between value congruence and intention to share knowledge. This study suggests the importance of strategies to enhance the presence of metaverse for organizations to increase work productivity by using metaverse and the need to support individual digital competence reinforcement.

• Journal of Digital Convergence
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• v.20 no.4
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• pp.235-245
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• 2022

This study confirmed the effects of leaders' behavioral integrity on organizational members' voice behavior. It verified whether trust in leaders mediates behavioral integrity and voice behavior and ascertained the moderating effect of members' psychological safety on trust in leaders and members' voice behavior through leaders' behavioral integrity. It targeted organizational members in the service industry, including insurance, securities, banks, consulting, and credit card companies, with a questionnaire survey carried out with 424 response copies. The study results confirmed a significant and positive effect of leaders' behavioral integrity on trust in leaders and voice behaviors. Second, trust in leaders was found to mediate between leaders' behavioral integrity and members' voice behavior. Third, members' psychological safety had a moderating effect on trust in leaders and members' voice behavior. When psychological safety was higher than average, there was a moderated mediating effect of psychological safety in the behavioral integrity on voice behavior with trust mediation in leaders. Therefore, this study has significance in that it was determined that trust in leaders and the psychological safety of the members are essential for leaders' behavioral integrity to enhance members' voice behavior.

• The Journal of the Korea Contents Association
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• v.20 no.8
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• pp.559-571
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• 2020

This study was conducted to analyze the effects of person-environment fit on the job performance in the National Assembly legislative support organization. Job performance was classified into task performance, contextual performance, and adaptive performance. Impacts of each factors on the job performance were identified through structural equation model. From the results of analysis, it was confirmed that supplementary fit of officials of legislative support organization of the National Assembly had a positive effect on task performance, contextual performance, and adaptive performance. However, complementary-fit does not directly affect task performance, contextual performance, and adaptive performance. Rather complementary-fit affects job performance by the mediating role of variable self-efficacy. The implications of this study confirm that it is important to match between organization members and jobs in order to improve the job performance of civil servants in the legislative support organization. The necessity of introducing self-efficacy enhancement program into the education and training process of the legislative support organization was proposed.

• The Journal of the Korea Contents Association
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• v.13 no.6
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• pp.425-437
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• 2013

The object of this study is to determine and prioritize the factors that affect job satisfaction and job continuity intention of an important media content provider group - TV/radio announcers. In this study, the determinant factors are classified as "internal" factors (i.e. career motivation and identity as a member of an organization) and "external" factors such as reputation and prestige. A survey was conducted among active announcers in Korea, and 106 responded. The data was processed by multiple regression analysis. The result showed that organizational identity affected the job satisfaction and job continuity intention most, and perceived external prestige affected least. In conclusion, announcer's job satisfaction and job continuity intention have more meaningful relationship with internal factors than with external factors.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.210-215
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• 2003

When Kimchi is cooked, it is very import to find an appropriate level for the salt content of the cabbage to makes the best tasting Kimchi. Therefore, in this article, attempts were made to find the best salted cabbage condition using difference salt solution concentration, temperatures and fermentation periods. In the experiments with the difference of the salt solutions, 10 and 15%, the salted cabbages were packed in polyethylene bags, and incubated at 10, 15, 20 and 25$^{\circ}C$ for 0, 2, 4, 6, 8, 10, 12, 14, 16 and 20 hrs. As a result, the best tasting Kimchi, in terms of texture characteristic, were found with storage times of 10 and 6-8 hrs, with salt solution concentrations of 10 and 15%, respectively, both of these at 25$^{\circ}C$. The best conditions, in terms of the kimchi taste characteristics, where 6-10 hrs, with the salt solution concentrations of 10 & 15%. With storage conditions of 10 hrs and a salt solution concentraction of 10%, and 6-8 hrs and a salt solution concentration of 15%, both at 25$^{\circ}C$, the texture characteristics were fresh. clear and coot. Also, the points of the appropriate salt content differ with temperature. Therefore, the appropriate conditions for the salting time, storage temperature and salt solution concentrations will make the best tasting, most nutritious Kimchi, in the least time and most economically.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1213-1221
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• 1997

Effects of the addition of three commercial oligosaccharide syrups into a Korean rice cake (Karedduk) on the textural characteristics and retrogradation of the rice cake were examined during the storage for 5 days at $25^{\circ}C$ and $4^{\circ}C$. Each syrups contained maltose (M75), isomaltose and panose (HL), or maltotetraose (G4) as major sugars. The increment (rates) in gumminess, hardness and chewiness during the storage were significantly reduced by replacing rice flour (up to 10%) with the oligosaccharides. The retardation in the textural changes by the oilgosaccharides was more significant when the rice cake was stored at $25^{\circ}C$ than at $4^{\circ}C$. Among the three types, HL exhibited most effective in retarding the textural changes. Thermograms by a differential scanning calorimeter (DSC) showed that the oligosaccharide increased the onset temperatures and enthalpy for the starch melting, but the recrystallinity measured from the enthalpy ratio before and after the storage was significantly reduced by the presence of the oligosaccharide. Especially with 5% HL, the recrystallinity was significantly low (72.7%) compared to rice cake without HL (88.1%). Therefore, HL had great efficiency in retarding starch retrogradation as well as textural changes of the rice cake during the storage.

• Journal of the Korea Society of Computer and Information
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• v.16 no.1
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• pp.153-161
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• 2011

Focusing upon the post-adoption stage of IS, this study reasoned that IS users' personality is one of major influencing factors of continuous IS usage intention and empirically examined how the degree of continuous IS usage intention is variable according to the IS users' personality types classified based on MBTI(Myers Briggs Type Indicator). In order to validate the research model and hypotheses, this study made a field survey of 330 IS users and statistically analysed response data. The results of empirical analyses showed that the intent of continuous IS usage was affected by self-efficacy of IS; and self-efficacy by self-leadership of IS; and self-leadership by IS user' personality type and expectation confirmation. That is, it was found that IS users' personality type and three intervening variables(expectation confirmation, self-leadership and self-efficacy) were significant predictors of the intent of continuous IS usage. This study is thought to be contributive to providing the theoretical basis of finding IS success factors in the post-adoption stage and the practical guideline for effective personnel management relevant to IS implementation.

• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.267-274
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• 1993

This study was aimed to investigate the changes in textural properties of Korean radish and relevant chemical, enzymatic activities during salting. During salting, pH was decreased and total acidity was increased. The maximum compression and puncture forces of Korean radish were decreased significantly whereas cutting force was increased. From the force-distance curves, the break point and maximum force point disappeared in salted Korean radish whereas these appeared apparently in fresh one. Also, the number of peak obtained by three types of test from salted Korean radish was decreased. Hot water soluble pectin and 0.4% Na-hexametaphosphate soluble pectin were increased whereas 0.05 N-HCl soluble pectin were decreased significantly. Polygalacturonase activity were increased in Korean radish solid(RS) and Korean radish juice(RJ) until 4 days of salting. Pectin esterase activity were decreased in RS and RJ. Cx-cellulase activity did not appear initially, however, they began to show their activities after 2 days of salting and were increased in RJ although it was low.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.481-486
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• 1993

A computeized least-cost formulation program was applied to process emulsion-type sausages. The input data in formulation were utilized with the database which had been established in the previous study. The formulation results may provide Korean meat processors with actual examples. Meat-grade system made these examples more useful. The results of manufacturing test were as follows. The actual cohesiveness from manufactured sausages didn't correspond to the predicted values, but increased as the predicted values increased. These gabs caused by the different processing conditions between the model system and the actual processing. Hardness as well as cohesiveness could be used as the desirable index of a sausage texture. Comparing the cohesiveness and hardness of commercial frankfurters with those of test sausages, bind value constraint of $0.16{\sim}0.17$ in this test formula can be utilized for an actual formulation.

• Journal of the Korean Society of Food Culture
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• v.3 no.3
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• pp.309-317
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• 1988

The effects of $CaCl_2$, K-sorbate, and fermented fish sauces and blanching on the texture of Chinese cabbage of Kimchi were evaluated. The addition of salt-fermented shrimp or salt-fermented anchovy accelerated the pH reduction, acidity increase and reducing sugar consumption, but K-sorbate, Ca-chloride and blanching suppressed the ripening process of Kimchi. The latter retarded the softening rate of Chinese cabbage during Kimchi fermentation, as demonstrated by the cutting force, compression force, recovered height and work ratio. The sensory evaluation confirmed the results of instrumental texture measurments. The instrumental measurements, i.e. pH, acidity cutting thickness, cutting force and compression test parameters, showed acidity acidity was calculated as % lactic acid attributes, i.e. the preferences for taste, appearance and texture, and the level of crispiness, hardness, chewiness and fibrousness. The pH of Kimchi was appeared to be an important quality parameter, whiih had significant correlations with the taste, appearance, chewiness, hardness, fibrousness and crispiness.