• Science of Emotion and Sensibility
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• v.7 no.4
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• pp.35-41
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• 2004

This study addressed the development of an automobile aroma blast device to reduce fatigue of drivers. We also analyzed the adaptation character of the aroma blast device, The aroma blast device was designed in a way that volatilized aroma is mixed with oxygen (air) and blasted to the outside, It was devised to possibly change on/off time of 2-Port Solenoid Valve using the 8051 micro processor, through which the amount of aroma can be controlled, We conducted an experiment to examine time for occurrence/elimination of adaptation to aroma in 20 college students using 4 types of natural fragrances, The subjects had an average age of 22$\pm$2 years and included both men and women. The results showed that the occurrence and elimination times for adaptation to aroma were 1 minute 28 seconds and 3 minutes and 15 seconds for Jasmine 30%, 2 minutes and 41 seconds and 4 minutes and 3 seconds for Jasmine 50%, 1 minute and 47 seconds and 2 minutes and 59 seconds for Peppermint 30%, and 1 minute 59 seconds and 4 minutes and 11 seconds for Peppermint 50%, respectively.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2001.11a
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• pp.208-210
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• 2001

본 연구에서는 운전자의 피로감을 경감시킬 수 있는 자동차용 향 발생장치를 개발하였다. 본 시스템은 공기 압력차에 의해 휘발된 향을 산소와 혼합 시켜 외부로 분사하는 증발 확산 방식을 채택하였다. 또한 3-Port Solenoid Valve를 이용하여 산소만 공급할 수 있도록 또는 산소와 향을 동시에 공급할 수 있도록 두 가지의 분출 경로가 가능하도록 제작하였고 향이 분사되는 배관 앞에 체크 밸브(역류방지기)를 장착하여 한 방향으로만 향이 분출되도록 하였다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.2
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• pp.35-39
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• 2014

One-way degassing valves are designed to allow pressure to be released from an air-tight package while preventing air from getting back into the package. Air, especially the oxygen ($O_2$) portion of air, can have negative effects on the package contents and its freshness. The most common application of the one-way degassing valve is for fresh roasted coffee. Demands of one-way degassing valves have been increasing with the high growth of global coffee market. In this study, we have developed one-way degassing valves for coffee and food packaging using ring type rubber disk, named SP valve. Its quality and performance was verified with test results to be equal with that of global top maker's product, Goglio valve. SP valves showed 820~1200 Pa of opening pressure, 10~50 Pa of closing pressure, 1.2~1.6 L/ min of flow rate. And, the SP valve applicable to ferment food packaging is expected to contribute to globalize Korean traditional food.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.2
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• pp.33-37
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• 2016

One-way degassing valves usually designed for coffee packaging are recently applied to the various food packaging such as fermented health functional food or home meal replacement (HMR) packaging. The optimized degassing pressure by food product is important factor for keeping effective freshness and improving preservation of the food, therefore the development of degassing valves specified with various open pressure is needed. In this study, the mechanical characteristics of the degassing valve with ring type rubber disk were analyzed and a mathematical model was developed to predict the open pressure of the valve. The model was verified with test results derived from several available valves, and it may be useful in designing and developing a new valve.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.441-447
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• 1999

Changes in flavor characteristics of roasted coffee in 6 package models during storage were investigated by GC/MS analysis and sensory evaluation to establish the criteria of the shelf-life of the roasted coffee in three flavor quality-'fresh', 'satisfying' and 'minimally acceptable' levels. In direct headspace method of GC/MS, 47 volatile compounds were analyzed and the light volatile compounds were reduced sharply at initial stage of storage and faster in the package with air. The correlation between % retention of 2,3-butanedione and overall aroma of roasted coffee showed good linear-relation, of which correlation coefficient (R) were from 0.999 to 0.904 depending on package models, indicating that 2,3-butanedione would be an index chemical for evaluating the freshness of roasted coffee. In sensory evaluation of 6 package models during storage, roasted whole beans (RB) and roasted and ground (RG) coffee in air-package were preserved in 'fresh quality' for $0.5{\sim}1$ week, 'satisfying quality' for $2{\sim}3$ weeks and 'minimally acceptable quality' for 12 weeks, while roasted whole beans in valve-package and roasted and ground coffees in vacuum-package, nitrogen-package and oxygen absorbent-package were preserved in 'fresh quality' for $2{\sim}4$ weeks, 'satisfying quality' for $12{\sim}24$ weeks and 'minimally acceptable quality' for 52 weeks. The oxygen absorbent-package was slightly less effective than other three methods.