随冷冻冷藏时间的延长，面团粘弹特性和抗拉伸阻力减小，面团延伸度增大。
With frozen storage time, dough viscoelasticity and resistance to extension (R) of dough decreased but dough extensibility (E) increased.
硬度增大，而拉伸强度和扯断伸长率则逐渐降低，随老化时间延长，变化趋势逐渐平缓。
The hardness gradually increased, while the tensile strength and elongation at break decreased gradually. With the elongation of time, these change gradually flattened.
试验结果表明，纳米氧化锌可延长胶料的焦烧时间，提高硫化胶的拉伸性能和耐磨性能，硫化胶的耐老化性能也较好；
The test results showed that the scorch time of rubber compound ex tended by adding nano-zinc oxide, and the tensile strenght, abrasion resistance a nd aging property of its vulcanizate improved;
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