A combined application of acoustothermography and IR imaging for the temperature control in the model biological object heating procedure

An experiment that models the heating of a biological object is carried out. The model object was a beef liver. The in-depth temperature in the liver was measured in the course of both heating and cooling with the use of a chain of three acoustothermometers. Simultaneously, thermal electromagnetic radiation in the IR range was detected to control the surface temperature of the object. The results of the acoustothermometric measurements and the IR imaging correlate well with the heating-cooling dynamics. A combined application of acoustothermometers and IR imaging enhances the reliability of the temperature measurements.