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A Concise Model and Analysis for heat-induced Withdrawal Reflex Caused by Millimeter Wave Radiation

American Journal of Operations Research 2020年第2期10卷 31-81页

作者： Hongyun Wang Wesley A. Burgei Hong Zhou Department of Applied Mathematics University of California Santa Cruz USA U.S. Department of Defense Joint Non-Lethal Weapons Directorate Quantico USA Department of Applied Mathematics Naval Postgraduate School Monterey CA USA

In this study, we consider the heat-induced withdrawal reflex caused by exposure to an electromagnetic beam. We propose a concise dose-response relation for predicting the occurrence of withdrawal reflex from a given spatial temperature profile. Our model is distilled from sub-step components in the ADT CHEETEH-E model developed at the Institute for Defense Analyses. Our model has only two parameters: the activation temperature of nociceptors and the critical threshold on the activated volume. When the spatial temperature profile is measurable, the two parameters can be determined from test data. We connect this dose-response relation to a temperature evolution model for electromagnetic heating. The resulting composite model governs the process from the electromagnetic beam deposited on the skin to the binary outcome of subject’s reflex response. We carry out non-dimensionalization in the time evolution model. The temperature solution of the non-dimensional system is the product of the applied power density and a parameter-free function. The effects of physical parameters are contained in non-dimensional time and depth. Scaling the physical temperature distribution into a parameter-free function greatly simplifies the analytical solution, and helps to pinpoint the effects of beam spot area and applied power density. With this formulation, we study the theoretical behaviors of the system, including the time of reflex, effect of heat conduction, biological latency in observed reflex, energy consumption by the time of reflex, and the strategy of selecting test conditions in experiments for the purpose of inferring model parameters from test data.

关键词： Millimeter Wave Radiation heat-induced Pain Withdrawal Reflex Dose-Response Model Biological Latency Non-Dimensionalization Effect of heat Conduction

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heat induced Gels from Coconut Press Cake Proteins

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Food and Nutrition Sciences 2014年第6期5卷 562-570页

作者： Borges Chambal Bjorn Bergenstah Petr Dejmek Faculty of Engineering Eduardo Mondlane UniversityDEQUIMaputoMozambique Department of Food Technology Engineering and Nutrition Lund UniversityLundSweden

Freeze-dried coconut press cake powder (CPP), 43% w/w protein, was used to investigate the heat-induced gelation by heating in rheometer to 75℃ in a wide range of pH values, from 4 to 9. Low strain oscillatory method applied the measure visco-elastic propertieson 15% w/w CPP. The gel strength was also assessed by a texture analyzer. SDS-PAGE electrophoresis was conducted to identify the proteins evolved in the gel network structure and the gel micro-structure was also evaluated. At low pH, the CPP proteins formed soft (elastic modulus induced by heating. Gel strength started to increase dramatically from 64℃ to 67℃, for pH 9 and pH 8 respectively, reaching the maximum gel elastic modulus over 1000 Pa at pH 9. The SDS-PAGE showed that the polypeptide sub-unities at 24, 32 - 34 and 53 kDa were the most prominent in gelation.

关键词： heat-induced Gel Coconut Press-Cake Globular Proteins Rheology pH

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