고급 홍삼의 생산 수율을 증가시키는 제어 방법에 관한 실험을 수행하였다. 수삼에서 홍삼을 만드는 과정 중 수증기로 수삼을 찌는 증삼 공정에서 동체균열, 내공, 내백 등이 발생하는데 이는 홍삼의 품질을 저하시키는 원인이 된다. 고급 홍삼의 수율을 증가시키기 위해서는 이런 불량 요인을 최소화하는 방법이 필요하다. 최근까지 대부분의 증삼 공정의 제어는 증삼 과정의 필수 인자인 온도만을 조절하거나 온도와 압력을 동시에 조절하여 제어하는 방법이 연구되었다. 그러나 이는 불량 요인을 최소화하는 목적에 적합하지 못한 것으로 보인다. 이와 달리, 본 연구에서는 기존의 홍삼 제조 방식을 토대로 96~99 ℃의 온도를 유지하면서 수삼의 무게 제어를 통하여 불량 요인을 최소화하는 제어 방법을 제시한다. 무게 제어를 적용한 실험 결과 증삼 과정 후 수삼의 동체균열의 불량요인이 줄어드는 것을 확인할 수 있었다.

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_x000D_ 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_x000D_ ginsengs, keeping the steaming temperature at 96~99 ℃ as usual. Experiments with the weight control show that amount of cracks on the steamed ginseng body can be reduced.

Red Ginseng Steaming Process Weight Control On-Off Control PI Control

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