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Void Formation (void + formation)
Selected AbstractsVoid formation in the Cu layer during thermal treatment of SiNx/Cu/Ta73Si27/SiO2/Si systemsCRYSTAL RESEARCH AND TECHNOLOGY, Issue 1-2 2005R. Hübner Abstract The thermal stability of a SiNx passivation layer and its influence on the annealing behavior of an amorphous Ta73Si27 diffusion barrier deposited between copper and SiO2 were analyzed by X-ray diffraction, glow discharge optical emission spectroscopy, Auger electron spectroscopy, scanning electron microscopy, and transmission electron microscopy. During heat treatment at a temperature Tan = 500 °C, diffusion of Cu atoms out of the Cu metallization into the SiNx passivation occurs. The Cu diffusion intensifies with increasing annealing temperature and annealing time and seems to be a necessary precondition for a defect formation process observed within the Cu metallization. Depending on the chemical composition of the SiNx/Cu interface, voids in the ,m-range can be formed within the Cu film. Compared to an unpassivated sample, heat treatment leads to a reduced diffusion of Ta atoms from the barrier through the copper into the SiNx/Cu interface. The barrier crystallization process into Ta5Si3 occurring during annealing at Tan = 600 °C is principally not affected by the presence of a SiNx passivation. (© 2005 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim) [source] Magnetic Resonance Temperature Mapping of Microwave-Fried Chicken FingersJOURNAL OF FOOD SCIENCE, Issue 5 2009Isil Barutcu ABSTRACT:, The main objective of this study was to compare the heating patterns of chicken fingers deep-fried conventionally and using a microwave. Two dimensional internal temperature maps of fried chicken fingers with rectangular geometry were measured post frying using magnetic resonance imaging (MRI). Frying was performed in a microwave oven at 365 W power level for 0.5 and 1.5 min after bringing the oil temperature to 180 ± 1 °C. Samples were also fried in a conventional fryer at 180 °C for 2 and 5 min for comparison. Variations in internal temperature distribution increased proportionally to frying time in both microwave and conventional frying. Internal thermal equilibrium is reached in all samples after 13 min of holding time. Internal structural changes, void formation, were also visualized in the images. Void formation did not significantly impact cooling rates. [source] Formation of Nb2O5 Nanotube Arrays Through Phase Transformation**,ADVANCED MATERIALS, Issue 5 2008C. Yan The successful synthesis of monoclinic Nb2O5nanotube arrays (see figure) from pseudo-hexagonal Nb2O5 nanorod arrays is reported; the synthesis is based on phase transformation accompanied by void formation, where voids can be intriguingly generated during phase transformation. A key parameter for achieving nanotube growth is the energy difference between the pseudo-hexagonal and monoclinic Nb2O5 nanostructures, which determines the phase transformation. [source] Magnetic Resonance Temperature Mapping of Microwave-Fried Chicken FingersJOURNAL OF FOOD SCIENCE, Issue 5 2009Isil Barutcu ABSTRACT:, The main objective of this study was to compare the heating patterns of chicken fingers deep-fried conventionally and using a microwave. Two dimensional internal temperature maps of fried chicken fingers with rectangular geometry were measured post frying using magnetic resonance imaging (MRI). Frying was performed in a microwave oven at 365 W power level for 0.5 and 1.5 min after bringing the oil temperature to 180 ± 1 °C. Samples were also fried in a conventional fryer at 180 °C for 2 and 5 min for comparison. Variations in internal temperature distribution increased proportionally to frying time in both microwave and conventional frying. Internal thermal equilibrium is reached in all samples after 13 min of holding time. Internal structural changes, void formation, were also visualized in the images. Void formation did not significantly impact cooling rates. [source] Nanoclay-reinforced syntactic foams: Flexure and thermal behaviorPOLYMER COMPOSITES, Issue 8 2010Mrinal C. Saha Syntactic foams containing 60 vol% of hollow glass microballoons in epoxy matrix are modified with untreated nanoclays using combined mechanical and ultrasonication methods. Effects of nanoclays on flexure and thermal behavior of syntactic foams are investigated by adding different amount of nanoclays in the range of 1,3% by weight. Microscopic examinations and physical property characterization are performed to determine the interactions among constituent materials and the void formation during fabrication. It is found that the syntactic foams with 2 wt% nanoclays show the highest improvement in flexural properties (,42% strength and ,18% modulus) and dynamic mechanical properties (,30% storage modulus and ,28% loss modulus) properties. Thermal decomposition temperature is found to be unaffected by the addition of nanoclays, whereas a continuous reduction in the coefficient of thermal expansion (CTE) is observed. An examination of failure surface indicates that the failure is initiated on the tension side of the flexure sample due to fracturing of microballoons. POLYM. COMPOS., 31:1332,1342, 2010. © 2009 Society of Plastics Engineers [source] Modeling and simulation approaches in the resin transfer molding process: A reviewPOLYMER COMPOSITES, Issue 4 2003A. Shojaei A review of current approaches in modeling and simulation of the resin transfer molding (RTM) process is presented. The processing technology of RTM is discussed and some available experimental techniques to monitor the process cycle are presented. A master model is proposed for the entire process cycle consisting of mold filling and curing stages. This master model contains the fundamental and constitutive sub-models for both stages. The key elements of the master model discussed in this study are: flow, heat and mass balance equations for fundamental sub-models, permeability, cure kinetics, resin viscosity and void formation for constitutive sub-models. At the end, numerical methods widely used to simulate the filling process are presented and published simulation results of mold filling and process cycle are reviewed. [source] Effect of the compatibility on toughness of injection-molded polypropylene blended with EPR and SEBSPOLYMER ENGINEERING & SCIENCE, Issue 1 2006Yushi Matsuda The effect of the compatibility between a dispersed phase and a matrix polymer and the annealing on improvement in the toughness of injection-molded isotactic polypropylene (i-PP) blended with elastomers was studied. Two grades of ethylene-propylene copolymer (EPR(A) and EPR(B)) and styrene-ethylene-butadiene-styrene tri-block copolymer (SEBS) were used as elastomer. EPR(B), which has lower strength than EPR(A), was able to improve the toughness of i-PP more effectively than EPR(A). However, SEBS, which has higher strength than EPR(B), was more effective than EPR(B). This result contradicts the toughening mechanism of relaxing the strain constraint due to void formation. Two reasons are probable. First, the volume fraction of the dispersed phase of the i-PP blended with EPR(B), hereinafter referred to as EPR(B)/i-PP, is much lower than that of the i-PP blended with SEBS (SEBS/i-PP) because of the high compatibility between EPR and i-PP. Second, it is possible that the dissolved i-PP in EPR increases the strength of the dispersed phase. In this case, the void formation from the dispersed phase is restricted. Therefore, the efficiency of toughness improvement by relaxing the strain constraint is decreased. The annealing improves the phase separation. As a result, the strength of the dispersed phase is decreased, and therefore the toughness is improved. The effect of the annealing of EPR(B)/i-PP is higher than that of SEBS/i-PP because of the high compatibility between EPR and i-PP. POLYM. ENG. SCI., 46:29,38, 2006. © 2005 Society of Plastics Engineers [source] | ||||||||||