Control of Steaming Process for the Production of High Quality Red Ginseng

. , , . . . . , o 96~99C . .Abstract − Experiments for a control method that enhances the yield to produce high quality red ginsengs have beenperformed. In the first steaming process of a series of processes to produce red ginsengs from raw ginsengs, there occurseveral undesirable defects on ginsengs such as cracks of ginseng body, inside cavity and inside white. These defectslead to deterioration in product qualities. Therefore an improved control method that minimizes these undesirabledefects is needed in order to increase the yield of high quality red ginsengs. Until these days, the steaming process con-trol methods such as controlling the steaming temperature and/or pressure have been studied. However, such controlmethods are not adequate enough to minimize the undesirable defects in steamed ginsengs. On the other hand, in thisexperiment, we suggest a control method that minimizes the undesirable defects through a weight control of steamedginsengs, keeping the steaming temperature at 96~99