Roll-Off Displacement in Ex Vivo Experiments of RF Ablation With Refrigerated Saline Solution and Refrigerated Deionized Water.

OBJECTIVE: The recurrence rate in the treatment of liver tumors using radio frequency ablation (RFA) is often related to incomplete tissue necrosis and consequently the limitation in the ablation volume. This paper proposes an ablation protocol combined with the infusion of saline solution and deionized water aiming at achieving a time displacement in the roll-off occurrence and consequently increasing the volume of ablation. METHODS: An infusion of saline solution and deionized water at 5 and 23  °C was performed to evaluate the influence of these liquids on the RFA procedure in ex vivo bovine liver pieces. The obtained results were used to propose a mathematical model of the roll-off phenomenon by means of the system identification techniques. RESULTS: The RFA combined with the infusion of saline solution 0.9% at 5  °C presented optimal results, with a time delay of the roll-off occurrence in 27.8% compared to pure RFA ( p = 0.002) and an increase in the necrotic volume of 51.2% ( p = 0.0002). Two Box-Jenkins models were obtained to describe the roll-off phenomenon: 1) pure RFA; and 2) RFA combined with the saline solution 0.9% at 5  °C. CONCLUSION: The RFA therapy combined with the saline solution 0.9% at 5  °C increases the time range to the roll-off occurrence, leading to higher necrosis volumes in ex vivo bovine liver samples. The development of a mathematical model to describe the roll-off behavior demonstrated that the transient response is improved by the infusion of the saline solution 0.9% at 5  °C.

Análise do deslocamento do bolo alimentar: comparação entre o esôfago saudável e modelo de megaesôfago chagásico / Analysis of the movement of food bolus: a comparison between a healthy esophagus and a chagasic megaesophagus

RESUMO Objetivo: estudar a dinâmica do comportamento do esôfago humano quando afetado por doença de Chagas e propor um controlador orgânico para auxiliar no aperistaltismo do órgão. Métodos: um modelo de massa, mola e amortecedor foi proposto para modelar o deslocamento do bolo alimentar no esôfago durante a ação peristáltica. Foram utilizados parâmetros da literatura para simular o megaesôfago chagásico e o saudável. Resultados: foram analisadas as curvas de velocidade e deslocamento de ambos os modelos e identificou-se as diferenças dinâmicas entre o órgão saudável e um doente. O deslocamento de alimentos em um tipo de Chagas megaesófago II (3 centímetros de dilatação) é apenas 11,84% do deslocamento num esófago saudável. Conclusão: a doença de chagas gera uma velocidade próxima de zero e um alto amortecimento na curva de descida do alimento que devido ao peristaltismo o deslocamento que não pode retornar ao seu estado inicial, o que comprova a retenção do bolo alimentar. Com o sistema de controle orgânico proposto obteve-se uma aproximação das curvas a um comportamento dinâmico próximo do modelo do órgão saudável, minimizando a retenção do alimento.

ABSTRACT Objective: to study the dynamics of the human esophagus behavior when affected by Chagas disease. Methods: a mass-spring-damper model was proposed to model the food through the esophagus during peristaltic action. After that, parameters were recalculated to simulate a chagasic megaesophagus. Results: the velocity and displacement curves from both models were analyzed and the dynamic differences between the healthy organ and the ill one, identified. According to the results obtained, the food displacement in a chagasic megaesophagus type II (3 centimeters dilated) is just 11.84% of the displacement in a healthy esophagus. Conclusion: Chagas disease generates a velocity close to zero and a high dampering in the downwards curve of the bolus whose displacement cannot return to its initial state, due to aperistalses, which proves the food bolus retention. With the introduction of the proposed organic control system, an approximation of the curves that remained with dynamic behavior close to the model of the healthy organ was obtained, minimizing the retention of the food.