Numerical simulation of electromagnetic heating process of biological tissue via time-fractional Cattaneo transfer equation

2020 ◽  
Vol 94 ◽  
pp. 102789
Author(s):  
Hua Li ◽  
Zhoutian Fan ◽  
Qun Nan ◽  
Yanyan Cheng
Author(s):  
Junnosuke Okajima ◽  
Atsuki Komiya ◽  
Shigenao Maruyama

Cryosurgery is one of the surgical treatments using a frozen phenomenon in biological tissue. In order to reduce the invasiveness of cryosurgery, the miniaturization of cryoprobe, which is a cooling device for cryosurgery, has been required. The authors have developed a ultrafine cryoprobe for realizing low-invasive cryosurgery by the local freezing. The objective of this study is to evaluate the small-scale cryosurgery using the ultrafine cryoprobe experimentally and numerically. The ultrafine cryoprobe has a double-tube structure and consists of two stainless microtube. The outer diameter of ultrafine cryoprobe was 550 μm. The inner tube, which has 70 μm in inner diameter, depressurizes the high-pressure liquidized refrigerant. Depressurized refrigerant changes its state to two-phase and passes through the gap between outer and inner tube. The alternative Freon of HFC-23 was used as a refrigerant, which has the boiling point of −82°C at 0.1 MPa. The cooling performance of this ultrafine cryoprobe was tested by the freezing experiment of the gelated water kept at 37°C. The gelated water at 37°C is a substitute of the biological tissue. As a result of the cooling in 1 minute, the surface temperature of the ultrafine cryoprobe was reached at −35°C and the radius of frozen region was 2 mm. In order to evaluate the temperature distribution in the frozen region, the numerical simulation was conducted. The two-dimensional axisymmetric bioheat transfer equation with phase change was solved. By using the result from the numerical simulation, the temperature distribution in the frozen region and expected necrosis area is discussed.


2013 ◽  
Vol 444-445 ◽  
pp. 1427-1433
Author(s):  
Hong Yang Jin ◽  
Zhi Hua Chen ◽  
Lang Li

Considering that food always be spoiled in an oven, an analysis of the heat distribution of an object (pan) in a thermal insulation space has been done. The analysis based on the characteristics of heat transmission in an oven. A mathematical model is designed to illustrate the heating process. Specifically, in order to monitor the temperature of the object, pdetool in MATLAB is used to solve the heat transfer equation. Then to evaluate how an object performs in the oven, a method of standard deviation has been introduced. For the efficiency, valid heating area should also be considered. Thus an evaluation is made to choose a most preferring pan, which is balanced between heat distribution and valid heating area (number of pans). The experiment shows that shapes would devote much in performance. It is also demonstrated that there is a certain shape that can be most suitable to be a pan.


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