项目针对西洋参在干燥加工中品质优化调控所涉及的关键科学问题，首先从西洋参品质变化机理入手，研究干燥温度、风速、相对湿度等干燥因素和皂苷含量、色泽和干燥速率之间的相关关系，揭示不同干燥因素对西洋参品质的影响规律，筛选出影响品质的关键干燥因素，阐明西洋参干燥加工中品质优化调控的相关机制；其次研究西洋参在不同关键干燥因素下皂苷含量、色泽和含水率变化的动力学，揭示干燥过程中品质在不同干燥参数下的动态变化规律，解析品质优化调控的关键点和最佳调控策略，回答怎么调控的问题；最后研究西洋参干燥过程中色泽变化动力学与干燥动力学和皂苷含量变化动力学之间的相关关系，解决如何获取干燥过程中品质动态变化信息，为品质优化调控提供实施依据的难题，回答依靠什么来调控的问题。项目的实施为实现西洋参干燥加工过程中的品质优化调控提供科学依据和技术支持，对于提高加工品质具有重要意义。

The aim of the project is to solve the key scientific issues which are essential to control and optimize the quality of American ginseng during its drying process. Firstly, the quality change mechanism of American ginseng will be studied and the clear relationship between drying factors (such as drying temperature, air velocity, relative humidity etc.) and quality attributes (including ginsenosides, color and drying rate) will be established to reveal the effect of drying factors on the quality of American ginseng and filter out the critical drying factors, and to clarify the mechanisms for governing the drying quality of American ginseng. Secondly, the change kinetics of ginsenosides, color and moisture of American ginseng under different key drying factors will be investigated to reveal the dynamic change of the quality attributes in different drying parameters, to find out the key points and control strategy of quality optimization, and to answer the question how to control. Lastly, the relationship between color change kinetics and ginsenosides changes kinetics and moisture changed kinetics will be explored to solve the problem how to get quality information to provide a basis for regulation control of the drying process, and to answer the question what relies on to control. This project will provide scientific basis and technical support for the optimum control of the American ginseng quality during its drying, which is important for improving the quality of American ginseng product．