Results showed that, with increasing temperature and time the rate of reactions rose.
研究结果表明：随着反应温度和反应时间的增加，反应速率加快。
Coagulation time could be decreased by increasing coagulation temperature and tofu gel strength increased remarkably.
提高凝固温度，可以缩短凝固时间，并可显著增加豆腐凝胶的强度。
With increasing coagulation temperature, coagulation time could be decreased and tofu-gel strength increased remarkably.
提高凝固温度，可以缩短凝固时间，并可显著增加豆腐凝胶的强度。
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