微波辐照猪肉透热深度影响因素和表面变化

生物组织吸收微波辐照的影响因素及微波辐照效率是临床上进行体外辐照治疗时需要考虑的重要问题之一。以猪肉样本块为研究对象,用频率为2450 MHz 的微波,通过控制辐照的3 个变量(时间、功率、距离),分别探测了表层、透热最深层的温度和微观组织形貌变化。实验结果表明:增大辐照功率提升上表面温度效果最明显;根据不同深度位置的温度变化曲线,当上表面达到一定温度后才产生透热深度;从理论上解释了由于极化和弛豫现象而使上表面温度影响透热深度的原因,并由热传导方程的推导公式,验证了控制辐照影响上表面温度能够间接影响透热深度的实验结果,为微波辐照热疗中温度控制的进一步研究提供基础。

Observation on Diathermy Depth and Surface Changes of Pork Irradiated by Microwave

The factors influencing microwave irradiation absorption in biological tissue and the efficiency of microwave irradiation are important issues to be considered clinically in vitro irradiation therapy. In this study, the pork sample is taken as the research object, and the changes of temperature and microstructure morphology in the most deep layer of surface layer and diathermy are detected by controlling the three variables (time, power and distance) of irradiation with the microwave frequency of 2450 MHz . The experimental results show that the effect of increasing irradiation power to raise the upper surface temperature is the most obvious. According to the temperature variation curve at different depth, the diathermanous depth is produced when the upper surface reaches a certain temperature. The reason why the upper surface temperature influences the heat penetration depth due to polarization and relaxation is explained theoretically, and the experimental results that the influence of radiation on the upper surface temperature can indirectly affect the heat penetration depth are verified by the derivation of the heat conduction equation, which provides a basis for the further study of temperature control in microwave irradiation thermotherapy.