Table 2.
Experimental parameter estimation results in ex vivo pork loin. Reference values are presented as the mean and standard deviation of estimates from the four reference runs.
Maximum SAR [W/kg] | SAR FWHM [mm] | Thermal diffusivity [m2/s] | |
---|---|---|---|
Reference mean (SD) | 5023 (428) | 1.56 (0.04) | 1.44×10−7 (0.10×10−7) |
Temporal sampling | 5117 | 1.58 | 1.53×10−7 |
Spatial averaging | 3148 | 2.21 | 1.79×10−7 |