我国是山药生产的主要国家，随着人们对山药的需求逐渐增加，山药也逐渐增多。由于山药是一种水分高达70％以上的蔬菜，。而且山药在成熟以后皮薄易发生破皮现象，时间长会引起腐烂，导... 我国是山药生产的主要国家，随着人们对山药的需求逐渐增加，山药也逐渐增多。由于山药是一种水分高达70％以上的蔬菜，。而且山药在成熟以后皮薄易发生破皮现象，时间长会引起腐烂，导致储存期变短。山药的干燥质量对山药的品质有重要的影响。这些年来，山药的干燥方法已由原始的晾干、风干等自然方法变得更加科学、方便和易控。为了增强山药的品质，保证山药不因腐烂而浪费，推动山药产业的发展。本文采取了热风、微波和真空三种干燥方法对新鲜的山药切片实行干燥特征研究，根据感官评价、复水率、多糖得率的测定得处，三种干燥方法的干燥速度差别很大，：从感官评价来说，山药品质Z佳的是利用真空干燥处理后。微波干燥是三种干燥方式中用时Z短的，而且经过微波干燥的方法处理后山药的复水率Z大，多糖率也Z高。综合来说，对于山药这种果蔬微波干燥是三种干燥方法中效果Z好的，其次是真空干燥，Z后是热风干燥。 这段话求翻译 不要翻译软件翻译出来的 语句不通
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.
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