英文翻译

China
is a major country in the production of Chinese yam， with the
increasing demand for Chinese yam， yam also gradually increased. As a result of yam is a kind of water up to more than 70% of the vegetables，.
And yam in mature after the skin is thin and easy to break the skin
phenomenon， a long time will cause decay， resulting in a short storage
period. The quality of yam has an important influence on the quality of Chinese yam.
Over the years， the dry method of Chinese yam has become more
scientific， convenient and easy to control by the original air drying，
air drying and so on.
In order to enhance the quality of yam， to ensure that the yam does not
waste due to decay， promote the development of yam industry.
This paper take the hot-air， microwave and vacuum three drying methods
of fresh yam slices， implementation of drying characteristics of，
according to sensory evaluation and rehydration rate and polysaccharide
yield determination of place， three kinds of drying methods of drying
speed difference great: from the sensory evaluation， mountain the drugs
quality best is by using the vacuum drying treatment.
Microwave drying is the shortest of the three kinds of drying methods，
and after the microwave drying method to deal with the complex water
rate of yam is the largest， the highest sugar yield is also the highest.
In general， the fruit and vegetable microwave drying is the best of the
three drying methods， followed by vacuum drying， and finally the hot
air drying.