A Study of the Thermophysical Properties of Human Prostate Tumor Tissues in the Temperature Range from–160 to +40°C

Belozerov, A. G.; Berezovsky, Yu. M.; Жердев, А. А.; Королев, И. А.; Пушкарев, А. В.; Agafonkina, I. V.; Tsiganov, D. I.

doi:10.1134/s0006350918020057

Cited by 8 publications

(4 citation statements)

References 12 publications

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“…Методы исследования В представленной работе теплоемкость и энтальпия фазового перехода образцов были исследованы на дифференциальном сканирующем калориметре (ДСК) NETZSCH DSC 204 F1. Подробная информация о методике проведения ДСК измерений, температурной программе и обработке экспериментальных данных, используемых авторами, приводится в работе [6]. Относительная погрешность при измерении энтальпии фазовых переходов не превышала ±3%.…”

Section: Introductionunclassified

Investigation of the effect of beef moisture content on the amount of bound moisture with the calorimetric method

Березовский

Королев

Agafonkina

et al. 2019

Vestn. Voronež. gos. univ. inž. tehnol.

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With the development of food processing and storage at near-cryoscopic temperatures, more and more attention is being paid to the development of methods for frozen out moisture and cryoscopic temperature calculating based on their component composition data. There is a significant dispersion among the existing experimental data of various researchers and calculation methods for beef thermophysical properties. In the study given, the authors determined the enthalpy of phase transitions, beet heat capacity with different moisture content and its cryoscopic temperature with the method of differential scanning calorimetry. With the analysis of the phase transitions enthalpy, it was found out that the share of non-freezing water for beef is n = 0.35 (g of water per 1 g of dry matter). The presence of the vitreous phase in the temperature range of about -85 ° С was established, most noticeably manifested when the moisture content of the samples is w = 37–45.8%, which indicates the formation of amorphous solutions in the process of food products freezing. Beginning of moisture melting peak Tm.b. takes place at temperatures range from -35 ° C till -25 ° C for the samples with low and normal moisture content respectively. Acccording to the theoretical Heldman ratio, a dependence for cryoscopic temperature calculating was proposed . The given semi-empirical dependences of the phase transitions enthalpy and the frozen moisture fraction provide an increase in the accuracy of calculations at low values of moisture content in the product. The research results can be used as input data in mathematical modeling of heat exchange processes and the development of calculating methods for the thermophysical properties of food products based on their composition.

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Section: Introductionunclassified

Investigation of the effect of beef moisture content on the amount of bound moisture with the calorimetric method

Березовский

Королев

Agafonkina

et al. 2019

Vestn. Voronež. gos. univ. inž. tehnol.

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“…The amount of frozen moisture in the samples depending on the temperature was measured on the DSC204 F1 Phoenix® differential scanning calorimeter (NETZSCH-Gerätebau GmbH, Germany). A detailed description of the methodology for carrying out these measurements and the settings of the device are described in [32]. The error in measuring the enthalpy of phase transitions according to the manufacturer's data does not exceed 3.0%.…”

Section: Methodsmentioning

confidence: 99%

Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatures

Berezovsky

Королев

Sarantsev

2021

Teor. prakt. pererab. mâsa (Print)

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Thermal conductivity factor and specific isobaric heat capacity of food products are currently the most important parameters in the development of mathematical models for food freezing and thawing and in improving production technology. There is significant variance among the existing experimental data for the thermal conductivity factor in meat. Most of the modern calculated relationships are based on the nutritional approach, which favorably differs by the ability to calculate the thermophysical characteristics of any food products. However, the calculation error at the subcryoscopic temperatures may be 15% to 20%. The development of superchilling as a way of storing meat requires high accuracy of freezing time calculation, including vacuumpacked boneless meat. In the presented article, the authors investigated hydrogen index, cryoscopic temperature, frozen moisture proportion and thermal conductivity factor for beef M. longissimus dorsi samples of NOR and DFD grades. It was found that DFD beef is characterized by 10% to 12% higher values of thermal conductivity factor in comparison with NOR grade. Using the method of regression analysis, the authors developed empirical relationships for calculating the thermal conductivity factor of meat depending on its temperature and pH level. Unlike cryoscopic temperature and frozen moisture proportion, pH is easy to measure and may be easily used on a conveyor belt for more accurate assessment of meat thermophysical properties. With an increase in pH from 5.3 to 7, an increase in cryoscopic temperature is observed from minus 0.94 °C to minus 0.72 °C. It has been shown that one of the factors for the higher cryoscopic temperature and higher pH level of DFD beef is higher water-holding capacity with less strongly bound moisture.

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“…To increase the modeling accuracy, it is necessary to use the most accurate data on the thermal properties of biological tissues in a wide temperature range and on the features of phase transitions [13]. It is recommended to use experimentally obtained temperaturedependent thermal properties adapted to simulate a specific cryoexposure [14,15]. Obtaining the properties of biological tissues, depending both on temperature and on the speed of freezing, is the next step in improving the quality of modeling.…”

Section: Thermal Propertiesmentioning

confidence: 99%

“…As a result of the simulation, the complete freezing of the target tumor region to the temperature of cryonecrosis was demonstrated (Figure 2). The described recommendations were applied to create a geometric model, taking into account thermal properties (the experimentally obtained properties of a healthy and malignant prostate in a wide temperature range were used [15]. To clarify the boundary conditions, the average capacities of cryoprobes with one (IceSeed) and two (IceRod) capillary tubes were estimated depending on the operating mode of the cryoprobe (Table 1).…”

Section: Multiprobe Minimally Invasive Cryoablation Of a Malignant Prmentioning

confidence: 99%

Numerical thermal simulation of cryoexposure using Ansys

et al. 2020

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The current advances and problems of medical cryoexposure thermal simulation are considered. Recommendations on improving geometric models, thermophysical properties, boundary conditions, and for parameterizing of the computational domain are proposed. These recommendations can be applied to most modern FEA software packages (tested in Ansys CFX 19.2). Examples of cryoablation and cryotherapy simulation are presented.

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A Study of the Thermophysical Properties of Human Prostate Tumor Tissues in the Temperature Range from–160 to +40°C

Cited by 8 publications

References 12 publications

Investigation of the effect of beef moisture content on the amount of bound moisture with the calorimetric method

Investigation of the effect of beef moisture content on the amount of bound moisture with the calorimetric method

Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatures

Numerical thermal simulation of cryoexposure using Ansys

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