• Korean Journal of Food Science and Technology
• /
• v.23 no.3
• /
• pp.336-340
• /
• 1991

Correlations among instrumental. sensory parameters and overall preference of jelly texture were studied. Instrumental rheological characteristics of the jelly were measured with a rheometer, and sensory and overall score were measured by sensory evaluation. Instrumental maximum force was correlated to sensory hardness and shortness, and sensory springiness and stickiness were correlated to instrumental springiness and adhesiveness force respectively. Also the most significant instrumental parameters with respect to overall preference were cohesiveness and adhesiveness force with their values being 0.93 and 0.89 repectively. Multiple linear regression resulted in a following equation: overall score = 2.70 + 6.25(cohesiveness) - 0.095(adhesiveness force) with a correlation coefficient of 0.94.

• KAPE Magazine
• /
• s.252
• /
• pp.21-23
• /
• 2017

본 연구는 식품제조산업 현장에서 원료육으로 많이 사용되는 제주산 돼지고기 중 제주흑돼지가 제주일반돼지에 비해서 돼지도체 등급판정 기준에 의한 비교시 높은 등급이 나오지 않음에도 불구하고 가격이 높게 나오는 현상에 대한 원인을 규명하고자, 제주흑돼지와 제주일반돼지를 구입하여 도체상태의 육질 특성과 정육상태에서의 물성특성을 조사하였다. 도체상태에서 제주흑돼지는 제주일반돼지에 비해 육색의 적색도는 유의적으로 높았다. 돼지고기 정육의 물성을 조사하기 위해 제주흑돼지와 제주일반돼지 중 도체중량이 유사한 도체를 선별하여 분석하였다. 돼지 껍데기에 대한 물성을 조사한 결과 제주흑돼지와 제주일반돼지에서 차이점은 탄력성(springness), 응집성(cohesiveness), 탄성(Resilience)에 유의적인 차이가 있었고, 돼지 생육에 있어서는 탄력성(springness), 응집성(cohesiveness), 탄성(Resilience)에서 유의적인 차이점을 보였다. 이상의 결과를 종합해 볼 때 식품제조 원료로써 제주산 돼지고기를 구매할 때 제주흑돼지는 제주일반돼지에 비해서 도체상태에서 육색의 적색도가 유의적으로 높고, 돼지고기 껍데기와 고기의 탄력성(springness)이 높고, 응집성(cohesiveness), 탄성(Resilience)에서는 낮은 값을 나타냈다. 따라서 생육상태에서 식품제조 원료육으로 돼지고기를 구매할 때 물성항목이 품질평가에 중요한 지표로 활용할 수 있을 것으로 판단된다.

• Journal of the Korean Home Economics Association
• /
• v.19 no.3
• /
• pp.63-68
• /
• 1981

This study was to determine optimal conditions for preparing Gangjung and Sanja. Texturometer and panel test were employed to evaluated products which were prepared under varying soaking time of glutinous rice. The results are found as follows; Examination of acceptibilities of products by the panel test showed that 48 hours of soaking was the most optimal. In acceptability ratings. the second went to 2 hours, the third 24 hours, the forth 120 hours, the fifth, 72 hours, and the sixth, 96 hours. However, there was no significant difference in acceptability among various products(P>0.05). The cohesiveness and the brittleness of the highest-grade products soaking in 48 hours showed 0.09$cm^{2}$, 1.25cm, respectively by texturometer. In therms of acceptability, the cohesiveness of high-grade products read between 0.06~0.7$cm^{2}$. The brittleness of products examined was in the range of between 0.36 and 1.41cm. No significant difference was found among products prepared under varying soaking time n cohesiveness and brittleness.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.4
• /
• pp.659-663
• /
• 1998

Mook is a traditional Korean food made from the sediment of mungbean, cowpea, buckwheat or acorn. The air-dried sediment of cowpea(6~9%, dry basis) was heated to 80~95$^{\circ}C$ by continuous(method A) or instantaneous(method B) heating method and held at that temperature for 20min and then cooled at 15$^{\circ}C$ for 3hrs. The optimum deformation rate for the measurements of hardness and cohesiveness of cowpea mook by Instron Universal Testing Machine was 55~65% by method A and 60~70% by method B. The hardness of mook made by method A was the highest at heating temperature of 9$0^{\circ}C$, whereas that by method B was linearly decreased as the heating temperature increased at all concentrations. The mook made by method B had higher cohesiveness than that by method A. The ratio of cohesiveness to hardness was also higher in mook made by method B.

• Journal of agricultural medicine and community health
• /
• v.39 no.4
• /
• pp.230-239
• /
• 2014

Objectives: Health-related quality of life (HRQoL) is an important outcome for middle school students. This study was designed to illustrate the effect of social support and class cohesiveness associated on HRQoL. Methods: The subjects comprised 516 students from three middle schools in Daegu, South Korea that responded to a self-administered questionnaire in February 2014. The purposes of the questionnaire were explained to the subjects. Results: The total mean of HRQoL was $81.1{\pm}15.3$. Social functioning showed the highest score of $87.1{\pm}15.3$ and emotional functioning showed the lowest score of $73.8{\pm}21.5$. Teacher support (B=3.185, p=0.001) had a significant effect on the physical health summary scores. Class cohesiveness (B=2.237, p=0.022), friendships (B=5.102, p<0.001) and teacher support (B=2.498, p=0.006) had a significant effect on the psychosocial health summary scores. Finally, class cohesiveness (B=2.137, p=0.016), friendships (B=4.133, p<0.001) and teacher support (B=2.670, p=0.001) had a significant effect on the overall scores. Conclusion: The results of this study provide a basis for the development of strategies to improve health-related quality of life for middle school students, namely that relevant programs should be based on the improvement of social support and class cohesiveness.

• The Korean Journal of Elementary Counseling
• /
• v.9 no.1
• /
• pp.95-110
• /
• 2010

The purpose of this research is to investigate how the Peer-Praise Activity program influence the Elementary School Students' Peer-Relationship and Class Cohesiveness. 2 Classes from the 5th grade of J elementary school in Seoul were selected as experimental group and control group. After the Peer-Praise Activity program was applied to experimental group, a post-test was given to verify the effects of the program. After one month, follow up-test was conducted to check the effect of durability on program. The program was applied to experimental group to check the inadequency and problem. Contrastively, control group had no application of the program. The results of this study are as follows : Compared to control group, experimental group that participated in the Peer-Praise Activity program showed significant improvement(p<.05) in Peer-Relationship and Class Cohesiveness. To supplement the results of quantitative analysis, opinion documents and qualitative analysis were executed. It shows that children had help of having confident school life by improving friendship and having a sense of unity and community spirit. In follow up-test result, it is known that the effect of Peer-Praise Activity Program is continued in Peer-Relationship and Class Cohesiveness and its all sub-factors except Communal life with friends which is one of the sub-factor in Peer-Relationship. The results above prove that Peer-Praise Activity Program has a positive effect on the Peer-Relationship and Class Cohesiveness for elementary school students. But it is needed to study long-term conducted program to improve durability effect. And curriculums and subjects which is able to connected with program should be studied continually.

• The Korean Journal of Franchise Management
• /
• v.12 no.3
• /
• pp.35-46
• /
• 2021

Purpose: The hotel industry needs a leader who can actively demonstrate leadership to respond to and accept changes in the organization in a highly competitive and fast-changing environment. Therefore, the role of leaders who instill clear vision and goals of the organization in their members, listen to their opinions, and empathize is paramount. Leaders should encourage successful organizational activities based on active participation by employees and create the best environment for working with a sense of mission and responsibility. This study aims to identify the relationship between empathy leadership and job engagement as a result variable of team cohesion in the hotel culinary department and conduct empirical studies on the role of empathy leadership and job engagement. Research design, data, and methodology: The data were collected from employees who work in culinary department at a five-star franchise hotel located in the Seoul metropolitan area. Because it is difficult to conduct a survey through face-to-face contact with employees due to the COVID-19 pandemic, the online survey was conducted from February 1 to February 28, 2020. A total of 330 questionnaires through online were distributed and 268 employees completed the survey, yielding a response rate of 81%. Of the 268 returned responses, 27 responses were not usable due to missing information. Thus, a total of 241 responses were used for analysis. Results: The study results are as follows. First, it has been shown that the empathy leadership of culinary department in hotel companies has a significant positive impact on the job engagement. Second, it has been shown that job engagement has a significant positive effect on members' team cohesiveness. Third, empathy leadership of hotel companies' culinary department has a significant positive impact on members' team cohesiveness. Fourth, job engagement has a significant positive (+) mediating effect in the relationship between empathy leadership and team cohesiveness in culinary department. Conclusion: This study supports the theory that an emotional and empathic leader's behavior or ability can change the effectiveness or atmosphere of a rapidly changing hotel culinary team organization by presenting a research model on the effect of empathic leadership on job engagement and team cohesiveness. And hotel chefs should be more aware of the importance of empathic leadership and make them a human resource of the organization through formal and informal communication with culinary employees.

• The Journal of the Korea Contents Association
• /
• v.21 no.3
• /
• pp.217-231
• /
• 2021

This study focuses on the effects of child daycare center teacher's communication skills on group cohesiveness, empathy, and communication satisfaction. For research purposes, 197 child daycare center teachers were selected for survey on communication skills, group cohesiveness, empathy, and communication satisfaction. Daycare centers were categorized into three groups, including national, private, and home centers. Research results displayed that the communication skills of daycare center teachers had effects on group cohesiveness for all three groups of national, private, and home centers. The communication skills of daycare center teachers provided positive effects on group cohesiveness, contributing to accomplishment of organizational goals. In addition, the communication skills of daycare center teachers had effects on empathy for all three groups of national, private, and home centers. The higher level of communication skills of daycare center teachers will ultimately lead to enhanced skills in understanding and sympathizing with children, parents, and other teachers. Third, the communication skills of daycare center teachers had effects on communication satisfaction for all three groups of national, private, and home centers. The higher level of communication skills of daycare center teachers displayed enhanced level of communication satisfaction between children, parents, and other teachers.

• Korean Journal of Culture and Social Issue
• /
• v.23 no.4
• /
• pp.527-556
• /
• 2017

The purpose of this study was to examine the effect of group success on organizational commitment in organizational situations. It also aimed to investigate the dynamics in the relevance of motivational attitudes to the individual and group level variables(collective efficacy, group cohesiveness). This study used a multi-level model and tested a series of hypotheses through meso-mediation procedure. The results from 613 naval officials in 36 groups provided evidence that; (1) collective efficacy mediated the relationship between group success and group cohesiveness, (2) the cross-level main effects of group success and collective efficacy were shown on vocationa[l self-efficacy, (3) group cohesiveness exerted positive influence on organizational commitment and (4) the meso-mediation effects among the variables at the multi-level were revealed. It was found that the degree of work motivation and motivational attitudes depended on the group's contextual factors, and that each group's shared perceptions on group performance outcomes could be an important motivational source and cornerstone leading to group cohesiveness. The implications and limitations of these study as well as the direction for future study were discussed.

• The Journal of Korean Academy of Prosthodontics
• /
• v.36 no.3
• /
• pp.427-452
• /
• 1998

To elucidate the effects of food texture such as hardness, cohesiveness, adhesiveness on mastication procedure, the electromyographic activity (EMG) of the masticatory muscles and the chewing movements were analyzed in eighteen young subjects during ordinary chewing. Seven different foods were selected by sensory texture profiling and mechanical test with texturometer; egg white, sausage, pizza cheese, yang-geng, biscuit, peanut and almond. The indexes of jaw movements used were the chewing number, chewing time, maximum opening, average opening, closing velocity and opening velocity. The EMG indexes analyzed were maximum and average integrated amplitude of the anterior temporal and masseter muscles. The results obtained were as follows. 1. The chewing time and chewing number, mandibular displacement and mandibular movement velocity were not changed by the hardness, cohesiveness and adhesiveness of the food (p>0.05). 2. The harder food materials showed a higher amplitude of the anterior temporal muscle integrated EMGs than the softer ones (p<0.05). 3. The maximum and average integrated EMGs of the masseter muscle increased with the increase of hardness of the food (p<0.05). 4. The integrated EMGs of preferred side and non-preferred side masticatory muscles increased with the increase of hardness of the food (p<0.05). 5. The adhesiveness and cohesiveness of the food were not the determining factor to the integrated EMGs of masticatory muscles (p<0.05).