Proposal of ultrasonic imaging of thermophysical property distribution in vivo by ultrasonic heating
Proposal of ultrasonic imaging of thermophysical property distribution in vivo by ultrasonic heating
复制标题
超声加热体内热物性分布超声成像的提议
DOI：
10.1121/1.4970995
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发表时间：
2016
影响因子：
2.4
通讯作者：
I. Akiyama
中科院分区：
文献类型：
--
作者：
M. Morimoto;Yuka Tsujimoto;I. Akiyama
本研究提出一种新的超音波成像的声速变化分布，由一个短时间的超音波加热。根据生物传热方程，由于超声加热引起的声速变化取决于体积热容、衰减系数和声速的温度依赖性。因此，所得到的图像对应于热物理性质分布。声速变化通过加热前后来自组织的回波的时间差来估计。所提出的技术的可行性进行了研究，通过使用一块猪脂肪和肌肉暴露于超声。采用谐振频率为5.2MHz的凹面圆形换能器测量声速变化。频率为3.2MHz的超声波从同轴布置的凹环换能器发射用于加热。结果，猪肌肉的声速变化为1.3 m / s，猪脂肪的声速变化为-2.3 m/s。因此...
This study proposes a novel ultrasonic imaging of sound velocity change distribution by a short time ultrasonic heating. According to the bio-heat transfer equation, the sound velocity change due to ultrasonic heating depends on the volumetric heat capacity, attenuation coefficient, and the temperature dependence of the sound velocity. Thus, the resultant image is correspondent to the thermophysical property distribution. The sound velocity change is estimated by the time difference of echoes from the tissue between before and after heating. The feasibility of the proposed technique was studied by using a block of porcine fat and muscle exposed to ultrasound. A concave circular transducer of 5.2 MHz in resonance frequency was used for the measurement of sound velocity change. Ultrasound waves of 3.2 MHz in frequency was transmitted from a coaxial arranged concave ring transducer for heating. As a result, the sound velocity change of the porcine muscle is 1.3 m / s and the porcine fat is -2.3 m/s. Therefor...