DOI: 10.1109/iccas.2013.6704102
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Abstract: In order to increase the active component, saponins, of the ginseng and improve the quality of it, the fresh ginseng is prepared to become the red ginseng through steaming ginseng and drying process. The steaming ginseng, which steam the fresh ginseng at 98� 100°C for 3 hours, of the red ginseng process determine color and amounts of active components of the red ginseng. However, the red ginseng's quality will be low because the occurred cracks on the ginseng's surface expel active components. The cause of cr…

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