其中冷冻时间，冷冻温度的影响最为显著。
The significant factors are cooling time and freezing temperature.
结果表明，其机械强度随凝胶浓度和冷冻时间的增加而增强。
The experimental results show that the mechanical strength is increased with increasing the polymer concentration and the freezing time.
在冷库中，冷冻食品在经过长时间保存后，依然可以食用。但是，一旦解冻，食品很快就腐烂了。
Frozen food remains edible for a very long time in the freezer, but once thawed, it spoils quickly.
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