The Experts below are selected from a list of 42 Experts worldwide ranked by ideXlab platform

Faiz Arith - One of the best experts on this subject based on the ideXlab platform.

  • Thickness Dependence of The Surface Roughness of Micro Contact Deposited By Dc Magnetron Sputtering Technique
    2014
    Co-Authors: Idris Muhammad Idzdihar, Amin Nowshad, Chelvanathan Puvaneswaran, Faiz Arith
    Abstract:

    Integrated circuits are tested in final step of IC packaging to verify that required electrical connections are working properly. At present, Pogo Pins are used as electrical connection between IC lead and load board. Pogo pins caused different problems including indentation marks, blur marks, tilting, spring malfunction, high maintenance cost and etc. The present miniaturization trends towards higher performance, smaller and Lighter Product have resulted in an increasing demand for smaller pitch size and increase the issues of testing process with pogo pins. Pogo pins induced reliability problems when dealing with fine-pitch (< 0.5 mm) packages. New electrical conductive cell was designed in previous works. It was based on microstructures instead of pogo pins and consists of three different parts including polymer, metallic micro contactors and liquid metal. New Model was designed for QFP packages with 0.5 mm pitch size using simulation in previous years. Novel test socket mechanical design and analysis were successfully done by previous study. New models with new materials in different shapes were designed and the best one was achieved.

  • Thickness Dependence of The Surface Roughness of Micro Contact Deposited By Dc
    2014
    Co-Authors: M. Idzdihar Idris, Nowshad Amin, Puvaneswaran Chelvanathan, Faiz Arith
    Abstract:

    Background: Integrated circuits are tested in final step of IC packaging to verify that required electrical connections are working properly. At present, Pogo Pins are used as electrical connection between IC lead and load board. Pogo pins caused different problems including indentation marks, blur marks, tilting, spring malfunction, high maintenance cost and etc. The present miniaturization trends towards higher performance, smaller and Lighter Product have resulted in an increasing demand for smaller pitch size and increase the issues of testing process with pogo pins. Pogo pins induced reliability problems when dealing with fine-pitch (< 0.5 mm) packages. New electrical conductive cell was designed in previous works. It was based on microstructures instead of pogo pins and consists of three different parts including polymer, metallic micro contactors and liquid metal. New Model was designed for QFP packages with 0.5 mm pitch size using simulation in previous years. Novel test socket mechanical design and analysis were successfully done by previous study. New models with new materials in different shapes were designed and the best one was achieved. background about topic of paper. Objective: This paper presents the influence of thickness on structural and surface roughness of micro contact probe cell for IC testing deposited by dc sputtering technique on a glass substrate.the main objective for your paper. Results: Micro contact with thickness of 2800-7000nm were deposited from Cu target at sputtering power of 125W in argon ambient gas at a room temperature on a base layer of copper using mask. The deposition conditions such as deposition rate, temperature and base pressure were fixed while, the deposition parameters (deposition times) were varied to obtain 4 different samples. The structural and surface roughness of micro contacts were investigated by using profilometer, scanning electron microscopy (SEM) and Atomic Force Microscopy (AFM). Conclusion: Results show that the micro contacts were successfully growth on a base layer of copper and the root mean square (RMS) roughness of micro contact was less than 25nm, 80nm and 100nm for window area of 1 x 1um 2,

S.g. Choi - One of the best experts on this subject based on the ideXlab platform.

  • PHYSICAL AND SENSORY CHARACTERISTICS OF LOW‐FAT ITALIAN SAUSAGE PREPARED WITH HYDRATED OAT
    Journal of Food Quality, 2005
    Co-Authors: William L. Kerr, X. Wang, S.g. Choi
    Abstract:

    Low-fat Italian sausage was prepared with hydrated oat flakes at 10, 20 and 30% (w/w), and precook times of 0, 2 and 4 min. Cook loss and expressible moisture, cutting force and texture profile analysis, color and consumer sensory analysis were analyzed by response-surface methodology. Minimum cook loss occurred at 16.3% of the hydrated oat and 0.76 min precook time, while expressible moisture decreased with increasing oat levels and decreasing precook time. In general, both cutting force and hardness decreased with hydrated oat level. Measurements of L*, a* and b* showed a slightly Lighter Product and a shift to more red and yellow cooked Product at intermediate oat levels and precook times. For sensory attributes, both oat level and precook time were significant. Greatest flavor and texture likeability were attained with hydrated oat levels of 3-12%, and precook times of 1.5-3 min. Greatest overall likeability occurred over a region of 0-14% hydrated oat, and 1.1-3.3 min precook time.

M. Idzdihar Idris - One of the best experts on this subject based on the ideXlab platform.

  • Thickness Dependence of The Surface Roughness of Micro Contact Deposited By Dc
    2014
    Co-Authors: M. Idzdihar Idris, Nowshad Amin, Puvaneswaran Chelvanathan, Faiz Arith
    Abstract:

    Background: Integrated circuits are tested in final step of IC packaging to verify that required electrical connections are working properly. At present, Pogo Pins are used as electrical connection between IC lead and load board. Pogo pins caused different problems including indentation marks, blur marks, tilting, spring malfunction, high maintenance cost and etc. The present miniaturization trends towards higher performance, smaller and Lighter Product have resulted in an increasing demand for smaller pitch size and increase the issues of testing process with pogo pins. Pogo pins induced reliability problems when dealing with fine-pitch (< 0.5 mm) packages. New electrical conductive cell was designed in previous works. It was based on microstructures instead of pogo pins and consists of three different parts including polymer, metallic micro contactors and liquid metal. New Model was designed for QFP packages with 0.5 mm pitch size using simulation in previous years. Novel test socket mechanical design and analysis were successfully done by previous study. New models with new materials in different shapes were designed and the best one was achieved. background about topic of paper. Objective: This paper presents the influence of thickness on structural and surface roughness of micro contact probe cell for IC testing deposited by dc sputtering technique on a glass substrate.the main objective for your paper. Results: Micro contact with thickness of 2800-7000nm were deposited from Cu target at sputtering power of 125W in argon ambient gas at a room temperature on a base layer of copper using mask. The deposition conditions such as deposition rate, temperature and base pressure were fixed while, the deposition parameters (deposition times) were varied to obtain 4 different samples. The structural and surface roughness of micro contacts were investigated by using profilometer, scanning electron microscopy (SEM) and Atomic Force Microscopy (AFM). Conclusion: Results show that the micro contacts were successfully growth on a base layer of copper and the root mean square (RMS) roughness of micro contact was less than 25nm, 80nm and 100nm for window area of 1 x 1um 2,

Idris Muhammad Idzdihar - One of the best experts on this subject based on the ideXlab platform.

  • Thickness Dependence of The Surface Roughness of Micro Contact Deposited By Dc Magnetron Sputtering Technique
    2014
    Co-Authors: Idris Muhammad Idzdihar, Amin Nowshad, Chelvanathan Puvaneswaran, Faiz Arith
    Abstract:

    Integrated circuits are tested in final step of IC packaging to verify that required electrical connections are working properly. At present, Pogo Pins are used as electrical connection between IC lead and load board. Pogo pins caused different problems including indentation marks, blur marks, tilting, spring malfunction, high maintenance cost and etc. The present miniaturization trends towards higher performance, smaller and Lighter Product have resulted in an increasing demand for smaller pitch size and increase the issues of testing process with pogo pins. Pogo pins induced reliability problems when dealing with fine-pitch (< 0.5 mm) packages. New electrical conductive cell was designed in previous works. It was based on microstructures instead of pogo pins and consists of three different parts including polymer, metallic micro contactors and liquid metal. New Model was designed for QFP packages with 0.5 mm pitch size using simulation in previous years. Novel test socket mechanical design and analysis were successfully done by previous study. New models with new materials in different shapes were designed and the best one was achieved.

William L. Kerr - One of the best experts on this subject based on the ideXlab platform.

  • PHYSICAL AND SENSORY CHARACTERISTICS OF LOW‐FAT ITALIAN SAUSAGE PREPARED WITH HYDRATED OAT
    Journal of Food Quality, 2005
    Co-Authors: William L. Kerr, X. Wang, S.g. Choi
    Abstract:

    Low-fat Italian sausage was prepared with hydrated oat flakes at 10, 20 and 30% (w/w), and precook times of 0, 2 and 4 min. Cook loss and expressible moisture, cutting force and texture profile analysis, color and consumer sensory analysis were analyzed by response-surface methodology. Minimum cook loss occurred at 16.3% of the hydrated oat and 0.76 min precook time, while expressible moisture decreased with increasing oat levels and decreasing precook time. In general, both cutting force and hardness decreased with hydrated oat level. Measurements of L*, a* and b* showed a slightly Lighter Product and a shift to more red and yellow cooked Product at intermediate oat levels and precook times. For sensory attributes, both oat level and precook time were significant. Greatest flavor and texture likeability were attained with hydrated oat levels of 3-12%, and precook times of 1.5-3 min. Greatest overall likeability occurred over a region of 0-14% hydrated oat, and 1.1-3.3 min precook time.