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Control of Steaming Process for the Production of High Quality Red Ginseng
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  • Journal title : Korean Chemical Engineering Research
  • Volume 52, Issue 5,  2014, pp.587-591
  • Publisher : The Korean Institute of Chemical Engineers
  • DOI : 10.9713/kcer.2014.52.5.587
 Title & Authors
Control of Steaming Process for the Production of High Quality Red Ginseng
Kim, Sin; Na, Younghoon; Lee, Jietae; Cho, Wonhui;
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 Abstract
Experiments for a control method that enhances the yield to produce high quality red ginsengs have been performed. In the first steaming process of a series of processes to produce red ginsengs from raw ginsengs, there occur several undesirable defects on ginsengs such as cracks of ginseng body, inside cavity and inside white. These defects lead to deterioration in product qualities. Therefore an improved control method that minimizes these undesirable defects is needed in order to increase the yield of high quality red ginsengs. Until these days, the steaming process control methods such as controlling the steaming temperature and/or pressure have been studied. However, such control methods are not adequate enough to minimize the undesirable defects in steamed ginsengs. On the other hand, in this experiment, we suggest a control method that minimizes the undesirable defects through a weight control of steamed ginsengs, keeping the steaming temperature at as usual. Experiments with the weight control show that amount of cracks on the steamed ginseng body can be reduced.
 Keywords
Red Ginseng;Steaming Process;Weight Control;On-Off Control;PI Control;
 Language
Korean
 Cited by
1.
증포 처리한 삼채 뿌리의 이화학적 특성 및 항산화 활성,전현일;장하나;양재헌;송근섭;김영수;

한국식품영양과학회지, 2015. vol.44. 3, pp.412-417 crossref(new window)
1.
Physicochemical Properties and Antioxidant Activities of Steam-Dried Allium hookeri Root, Journal of the Korean Society of Food Science and Nutrition, 2015, 44, 3, 412  crossref(new windwow)
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