Design and developments of thermal control system of electrosurgical unit via sensor based on thermometric techniques

Abstract

Electrosurgery has been regarding as one of the top forms of surgical interventions. This technology allows surgical procedures to be performed with high accuracy using high-frequency energy waves in order to cut organic tissue. Although there are a lot of benefits to this form of surgery, there are also dangers that originate due to the thermal nature of the procedure. Some of these issues relate to the thermal damge that can be caused by the ESU. Thus, in order to address this issue, this research proposes to use thermal sensors that can sense and read temperature fluctuations, and then by manipulating the ESG, to control the thermal output and ultimately prevent any thermal adamage to the tissue. An experiment is performed using chicken as the main tissue and experimenting with and without the controller. The results of the experiment indicated success, and that the proposed thermal control system can regulate the power and the temperature with the use of the thermal monitoring systems it has in place. The damage observed on the tissue has been observed to be little to none.