Question

请大家帮我翻译一段，万分感谢

Cassava starch obtained by drying at different temperature had the similar whiteness around 90 ℃（Table1）. Only starch obtained by drying at 50℃ had slightly higher whiteness value (=91). This trend was in agreement with previous finding in sweet potato ( K. Piyachomkwan. June, 2001 ).
Drying of starch cake at different temperature caused a change in paste viscosity of starch（Table2）. In general trend, starch dried at higher temperature had higher peak viscosity, trough, breakdown, final viscosity and higher setback. The pasting temperature was similar, in range of 71.1℃ to 72.7℃. The effect of drying temperature on cassava starch paste viscosity was different from that of sweet potato starch. According to K.Piyachomkwan research (2001) for sweet potato, starch dried at higher temperature had lower peak viscosity, but higher trough and final viscosity. Paste breakdown of starch dried at higher temperature decreased with a likely increase in pasting temperature. It was showed that different starch sources had different paste profiles of extracted starch evaluated by drying different temperature.

Answer 1

木薯淀粉得到的干燥，在不同温度有类似的白度约为90 ℃ （表） 。只有淀粉所得干燥，在50 ℃有略高的白度值（ = 91 ） 。这种趋势是一致的，与以前的调查结果，甘薯（ k. piyachomkwan 6月， 2001年） 。
干燥的淀粉蛋糕，在不同温度下引起的变化，糊粘度的淀粉（表） 。在总的趋势，淀粉晒干在较高温度下有较高的峰值粘度，谷底的时候，一旦发生故障，最后粘度和高挫折。该糊化温度相近，在广度，深度的71.1 ℃到72.7 ℃ 。影响干燥温度对木薯淀粉糊粘度有别于甘薯淀粉。据货piyachomkwan研究（ 2001年）为甘薯，淀粉晒干在较高温度下有较低的粘度高峰，但高低压槽和最后粘度。糊细分淀粉晒干在较高温度的降低与可能增加糊化温度。结果表明，不同淀粉的来源有不同的粘贴剖面中提取淀粉进行干燥不同温度。

Answer 2

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Answer 3

wa!!厉害！！

Answer 4

简单