本文以蛋清为实验对象,研究了热凝固对生物组织热物性的影响,测量方法为阶跃温升法.实验结果表明,热凝固后,蛋清的热导率平均上升了6.60%.因此,生物组织的热物性不但与其化学组成有关,还与其物理状态有关;采用热凝固的方法治疗肿瘤时,应考虑热凝固对其热物性的影响,从而实现更加有效的治疗.
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