英语翻译Cassavastarchobtainedbydryingatdifferenttemperaturehadthesimilarwhitenessaround90℃（Table1）.Onlystarchobtainedbydryingat50℃hadslightlyhigherwhitenessvalue(=91).Thistrendwasinagreementwithpreviousfin

　　英语翻译

　　Cassavastarchobtainedbydryingatdifferenttemperaturehadthesimilarwhitenessaround90℃（Table1）.Onlystarchobtainedbydryingat50℃hadslightlyhigherwhitenessvalue(=91).Thistrendwasinagreementwithpreviousfindinginsweetpotato(K.Piyachomkwan.June,2001).

　　Dryingofstarchcakeatdifferenttemperaturecausedachangeinpasteviscosityofstarch（Table2）.Ingeneraltrend,starchdriedathighertemperaturehadhigherpeakviscosity,trough,breakdown,finalviscosityandhighersetback.Thepastingtemperaturewassimilar,inrangeof71.1℃to72.7℃.Theeffectofdryingtemperatureoncassavastarchpasteviscositywasdifferentfromthatofsweetpotatostarch.AccordingtoK.Piyachomkwanresearch(2001)forsweetpotato,starchdriedathighertemperaturehadlowerpeakviscosity,buthighertroughandfinalviscosity.Pastebreakdownofstarchdriedathighertemperaturedecreasedwithalikelyincreaseinpastingtemperature.Itwasshowedthatdifferentstarchsourceshaddifferentpasteprofilesofextractedstarchevaluatedbydryingdifferenttemperature.