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PDO(Polydioxanone), it is a thread with no cones, thus no damage to the tissue. This is the same thread used in Cardiac and other surgeries as sutures, and thus it is very safe.
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Fast-frozen Fresh-keeping Technology of Sweet Potato Leaves
Sweet potato leaves have special flavor and rich nutrition, which is unmatched by many kinds of vegetables. The content of carotene contained in leaves is nearly 4 times higher than that of carrots, and protein, iron, calcium, and vitamins are also higher than ordinary vegetables. Sweet potato leaves have the flavor and nutritional value of wild vegetables, less pollution, stir fry, cold mix, very delicious. In Europe, America, Japan and Hong Kong, they are used as stylish vegetables for cooking. It is alleged that fresh sweet potato tender leaves sell for HK$100-160 per kilogram in Hong Kong. Sweet potato stems and stems are rich in raw materials, easy to process, and can be exploited and utilized. The quick-freezing preservation processing method is described below for reference. First, the production process of raw material selection → rinse → bundles → blanching, color protection → cooling → measuring, loading, quick-freezing → packaging → refrigeration. Second, production technology 1. Raw material selection Sweet potato tender leaves must be selected from suitable quick-frozen good potato varieties. The top three to four leaves of the vine vine were used. The leaves were intact, fresh, and the leaves were broad and greenish. The cultivars were tender and tender. The length of the petiole was less than 8 cm, and the pods were not affected by agricultural diseases or insect pests. 2. The rinsing will place the selected raw materials in a flowing clear water tank (pool), rinse repeatedly with flowing water, and wash the mud sand and impurities attached to the surface of the potato leaf. 3. Zaju bundles the cleaned potato leaves with white yarn from 10 leaves to 20 leaves and holds it in a basket. Do not pack it too tightly. 4. The hot scalding and color retaining blanching tools are usually made of stainless steel sandwich pots or stainless steel plate welding to make blanching tanks. Water is added in the tanks, and the ratio of water to raw materials is 10:1. At the same time, adding 0.01%-0.02% sodium bicarbonate (ie, baking soda) in the hot water to make the blanching water alkaline, so as to protect the leaves are bright green. After the water is added in the tank, it can be connected to steam. When the water is about to boil, that is, when the water temperature reaches 98°C, the potato leaves are immersed in hot water and simmered in hot water, and the potato leaf petal is first heated for 5 seconds to 10 seconds. , and then hot leaves 6 seconds -7 seconds. To prevent overheating. 5. After cooling and burning, the potato leaves are immediately moved into clean flowing cold water and repeatedly cooled to make the center temperature of the blade lower than 10°C. The temperature of cooling water should be low and the speed should be fast in order to avoid the soft decay of the leaves so as to ensure that the quality of the frozen goods reaches a good state. 6. Before metering, loading and unloading, remove the cords, clean the blades, and gently press the leaves to ensure that the finished products are of sufficient net weight. Then weigh and load the plates, each weighing 500 grams and flattening each layer. Neatly arranged, ready for quick freezing. Third, the quick-freezing technique adopts a flow-type freezing machine. Before the production, the freezing machine is pre-cooled to below -25°C, and then the loading tray is laid flat on the conveyor belt of the freezer to enter the conveyor belt between the freezing chambers, and cooled by the evaporator. The high-speed cold air is blown from the bottom to the top of the screen to accelerate the freezing of the raw material. The freezing temperature is -30°C--35°C and the freezing time is 15 minutes. 20 minutes until the temperature of the raw material center is lower than -18°C. After the completion of the freezing, the conveyor belt enters the low-temperature packaging workshop which is not higher than 5°C for packaging. Using a spiral freezer, the loading tray can be placed flat on the stainless steel conveyor belt at the entrance of the raw material at the lower part of the freezer, rotating along with the axis of the cylinder, and the raw material can be pre-cooled in a freezing room of about -30°C. Conveyor running speed, can be adjusted according to need, in the freezing room -37 °C -40 °C low temperature freezing for about 30 minutes, to the raw material center temperature is lower than -18 °C, freezing is completed, the frozen product from the upper outlet Discharge, enter the cold packaging workshop for packaging. Fourth, packaging, refrigerated packaging should be packaged in a low-temperature workshop below 5 °C. The frozen products together with the plastic trays are packed in polyethylene plastic film bags, and some are poured out of the trays and then put into the bags. After passing the metal detector inspection, they are put into double corrugated cardboard boxes (500 g/24 bags/ Box) Frozen products are quickly placed in cold storage in cold storage. Refrigerated temperature -20 °C --25 °C, relative humidity 95% -100%. Cold storage temperature should be stable, less change, can be frozen for several months without deterioration.
Aging causes the skin tissue to be thin because the collagen and elastin fibre`s break down, which results in sagging skin, deep creases, folds and wrinkles.Pdo Thread reverses the effects of aging.
Threads are implanted into the sub-dermal skin and stimulate the production of collagen and the skin becomes firmer, elastic and moisturised. The thread dissolves itself in couple of months but the effect last for 12-18 months.