APPLICATION OF HOMOTOPY PERTURBATION METHOD TO THE MATHEMATICAL MODELLING OF TEMPERATURE RISE DURING MICROWAVE HYPERTHERMIA
DOI:
https://doi.org/10.33003/fjs-2021-0502-645Keywords:
Biological tissue, perfusion, hyperthermia therapy, microwave, mathematical modelAbstract
We study a one dimensional non-linear model of multi-layered human skin exposed to microwave heating during cancer therapy. The model is analyzed using homotopy perturbation method and the fact that there are variations in specific heat, thermal conductivity and blood perfusion from one individual to another were considered. The purpose of this study was to investigate the effect of variable blood perfusion, microwave heating and thermal conductivity on the temperature field during microwave hyperthermia. By varying the parameters, we were able to determine maximum rise of temperature as an individual undergoes cancer therapy. The results were presented in graphs and it was discovered that the temperature of the tumor increases with increase in the microwave heating index while the blood perfusion remain constant.
References
Abubakar. L, Nura. S. G, Suraj. A, (2020). Spectrophotometric Determination of Tartrazine in Some Selected Beverages: A Case Study of Katsina Town, Nigeria. FUDMA Journal of Sciences (FJS) Vol. 4; pp 685 - 689
Alves S.P, Mares. D, Brum, E.C. Branco. A and Netto. A.D.P, (2008). Food Chemistry., 107; 489.
Ashkenazi, P., Yarnitzky, C. and Cais, M. (1991). Determination of synthetic food colours by means of a novel sample preparation system. Analytical Chemica Acta, 248, 289-299.
Bell, S. (1990). Ocial Methods of Analysis of the Association of Ocial Analytical Chemists, 15th edn, Vol. 2, ed. K. Helrich. AOAC, Virginia, pp. 1115-1118.
Downham A. and Collins. (2000). Colouring our foods in the last and next millennium. Chromatography. International Journal of Food Science. Technol. 35: 5-22
Elochukwu Chinwe .U. (2015). Food Colour Additives - Problems And Prospects in Nigeri. Int’l Journal of Agric. And Rural Dev. Volume 18 (1): 2134-2137.
European Commission, (2011). Commission Regulation (EU) No. 1129/2011 amending Annex II to Regulation (EC) No. 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. European Commission.
FSA Information Sheet, No. 23/02 (April 2002). Website address: http://www.food.gov.uk/science/surveillance
Food and Agricultural Organization of the United Nations/World Health Organization (2017). Safety Evaluation of Certain Food Additives. WHO Food Additives Series: 73, 2241, 220-259
Gilhooley, R. A., Hoodles, R. A., Pitman, K. G. and Thomson, J. (1972). Separation and identification of food colours à IV. Journal of Chromatography, 72, 325±331
Harada, K., Masuda, K., Suzuki, M. and Oka, H. (1991). Separation and identi®cation of food dyes by thin-layer chromatography/liquid secondary ion mass spectrometry. Biological Mass Spectrometry, 20, 522-528.
Lockey, S. D. (1977). Hypersensitivity to Tartrazine (FD&C Yellow No. 5) and Other Dyes and Additives Present in Foods and Pharmaceutical Products. Annals of Allergy 38(3), 206-210.
Love, J. L. (1984). A simple method to identify added synthetic colours in foods. New Zealand Journal of Science., 27, 113-116.
Mathur. N.R.A, Chaudhary .V, Mehta. M and Krishnatrey .R, (2005). J. Ecophysiol. Occup. Health, 5; 1.
Naseem Z, Imran K, Muhammad K .S, Zilwa M, Naima A, Alim-un-N, Sajila H, Ijaz A and Muhammad A. (2017). Effect of natural and synthetic dyes on human health. International Research Journal of Biological Sciences Vol. 6(10), 23-29,
Nives V, Marijo B, Ivana Š.R, Slobodan B, (2018). Electroanalytical Methods for Determination of Sunset Yellow— a Review International Journal Electrochemistry Science., 13; 7008 – 7019,
Nevado. J.J.B, Flores. J.R. and Llerena. M.J.V, (1997). “European Parliament and Council Directive†94/36/EC of colors for use in food stuffs 30 June (1994), Talanta, 44 4674.
Solymosi K, Latruffe N, Morant–M.A, Schoefs B, (2015). Colour Additive. Foods Beverages, 4; 9.
Suzuki, S., Shirao, M., Aizawa, M., Nakazawa, H., Sasa, K. and Sasagawa, H. (1994). Determination of synthetic food dyes by capillary electrophoresis. Journal of Chromatography A, 680, 541-54
Zehra Güler (2005). Determination of Synthetic Colorants In Confectionery And Instant Drink Powders Consumed In Turkey Using UV-Vis Spectrophotometry, Journal of Food Quality 28; 98–108.
Published
How to Cite
Issue
Section
FUDMA Journal of Sciences
