Abstract
An experimental method for evaluating crabbing effect was devised to estimate setting degree of various crabbing conditions, and the following results were obtained:
1. When crabbings are processed in water, within boiling temperature and 5_??_60 min., the higher and the longer, the higher degrees of sets are obtained.
2. When crabbings are processed in NaHSO3 solutions, similar tendencies are obtained in 0.01, 0.05, 0.1% solutions as in water.
But in 1% and 2% solutions an optimum conditions are recognized.
3. By adding NaHSO3 to water, same degree set is obtained with more mild conditions than in water, and the effects of NaHSO3 addition are more noticiable at lower temperature than at higher temperature.
