Thermal Properties of Porcine Tissues Determined by Modified Photoacoustic Piezoelectric Technique

Using the modified photoacoustic piezoelectric (PAPE) technique, the influence of the piezoelectric transducer on the vibrations of the sample is taken into account. The modified PAPE technique is employed to determine the average thermal diffusivities of the porcine tissues, which include fresh and dry skin, fat, and muscle. The values of the thermal diffusivities of all measured porcine tissues determined by the modified PAPE technique are smaller than those of the conventional ones, especially for the dry skin and fresh fat samples. The thermal diffusivity of the fresh skin sample is the biggest, and the dry samples of different tissues have similar thermal properties with each other. These results show that the modified PAPE technique can provide thermal characterization of the porcine tissues more effectively.