剪切速率愈大，发生冻胶强度下降的时间愈早。
The higher shear rate, the earlier reduction of strength of gel.
通过调整体系浓度，可以实现对成胶时间和成胶强度的控制。
Gel time and gel strength may be controlled through adjusting the concentration of polymer.
成冻时间和冻胶强度分别由转子旋转法和突破真空度法测定。
The gelation time is determined by a revolving magneton method and the gel strength-through breakthrough vacuum measurements.
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