探针法测量低温下生物材料导热系数研究

STUDY ON THERMAL CONDUCTIVITY OF BIOMATERIALS IN LOW TEMPERATURE USING THERMAL CONDUCTIVITY PROBE

低温下导热系数测定对生物器官的低温保存很重要。本文用探针法对低温下鱼肉、猪瘦肉、牛肉和脂肪的导热系数进行了测量研究。研究发现肉类生物材料低温下的热导率明显小于冰的热导率,不同肉的热导率不同,从大到小依次是鱼肉、猪瘦肉、牛肉和脂肪,其中脂肪的热导率比其它的小很多。随着温度的下降导热系数反而增大。分析影响生物材料导热系数大小的是水分含量、结构质地和温度。

Determination of thermal conductivity in low temperature is very important on organ cryopreservation. Thermal probe method is used to determine thermal conductivity of fish, pig muscle, beef and fat in low temperature. It is found that different kinds of meat lead to different thermal conductivity. The biggest is that of fish, then is pig muscle, beef and fat respectively. In all of them, the thermal conductivity of fat is even less than others. Thermal conductivity increases with the decrease of temperature. Analysis shows that thermal conductivity is determined by water content, texture and temperature of biomaterial.