The Experts below are selected from a list of 318 Experts worldwide ranked by ideXlab platform

P. Alpern - One of the best experts on this subject based on the ideXlab platform.

  • On the temperature dependence of critical Moisture Concentration on delamination initiation in microelectronic devices
    2012 IEEE International Reliability Physics Symposium (IRPS), 2012
    Co-Authors: P. Alpern, M.p. Javare Gowda
    Abstract:

    At a given soldering temperature, Ts the delamination initiation between die surface and molding compound of a P-MQFP80 plastic package is determined only by the critical Moisture Concentration, Ccrit at this interface. In this work, the temperature dependence of critical Moisture Concentration Ccrit on delaminaton initiation was investigated. Ccrit was found to decrease with increasing soldering temperature.

  • On the Physics of Failure in the Case of Moisture Induced Delamination in Plastic Encapsulated Microelectronic Devices
    2007 IEEE International Reliability Physics Symposium Proceedings. 45th Annual, 2007
    Co-Authors: P. Alpern
    Abstract:

    By identifying the Moisture Concentration at the weakest material interface as the critical parameter for the defect onset, the quantitative prediction of Moisture induced delamination between molding compound and die surface in plastic packages was realized. As a result, the delamination onset during multiple soak and reflow procedure, as prescribed by customers' specifications, was predicted from the IPC/JEDEC J-STD-020C Moisture sensitivity level.

  • A simple Moisture diffusion model for the prediction of optimal baking schedules for plastic SMD packages
    Microelectronics Reliability, 2005
    Co-Authors: A. Vythilingam, P. Alpern
    Abstract:

    Abstract The Moisture Concentration at the chip surface is the important parameter for the Moisture sensitivity of the P-MQFP80 product considered here. When the critical Moisture Concentration at the die surface is reached, delamination occurs after soldering shock, e.g at 240°C. This critical Moisture Concentration, which can be determined by experiments conducted at 30°C/60% relative humidity (RH) followed by soldering shock, allows to predict the product’s Moisture performance at other ambient conditions. In the case studied here, prediction was done at a customer use condition of 30°C/85% RH. Furthermore, this work showed that preconditioning of plastic packages not only induces the onset of delamination at the die surface but it appears to weaken the adhesion at this interface as well. As a result, delamination failure starts to occur earlier (i.e. within shorter Moisture exposure time) in the devices tested after subsequent thermal cycling stress test. A simple Moisture diffusion analytical model is proposed here for predicting the optimal baking schedules for plastic SMD packages.

  • A simple Moisture diffusion model for the prediction of optimal baking schedules for plastic SMD packages
    Microelectronics Reliability, 2005
    Co-Authors: Kyu-chan Lee, A. Vythilingam, P. Alpern
    Abstract:

    The Moisture Concentration at the chip surface is the important parameter for the Moisture sensitivity of the P-MQFP80 product considered here. When the critical Moisture Concentration at the die surface is reached, delamination occurs after soldering shock, e.g at 240??C. This critical Moisture Concentration, which can be determined by experiments conducted at 30??C/60% relative humidity (RH) followed by soldering shock, allows to predict the product's Moisture performance at other ambient conditions. In the case studied here, prediction was done at a customer use condition of 30??C/85% RH. Furthermore, this work showed that preconditioning of plastic packages not only induces the onset of delamination at the die surface but it appears to weaken the adhesion at this interface as well. As a result, delamination failure starts to occur earlier (i.e. within shorter Moisture exposure time) in the devices tested after subsequent thermal cycling stress test. A simple Moisture diffusion analytical model is proposed here for predicting the optimal baking schedules for plastic SMD packages. ?? 2005 Elsevier Ltd. All rights reserved.

Herman Ramon - One of the best experts on this subject based on the ideXlab platform.

  • Mass Transport Modelling During Semolina Pasta Drying
    2006 Portland Oregon July 9-12 2006, 2020
    Co-Authors: J De Temmerman, Pieter Verboven, Bart Nicolai, B. De Ketelaere, Herman Ramon
    Abstract:

    Drying processes are considered on an empirical basis in industrial applications. The results presented in this paper concern theoretical and experimental data, obtained during the drying of semolina pasta. The Moisture Concentration is modelled for semolina pasta, made from durum wheat, by assuming the mass transfer between the pasta and the air. As the transport kinetics are entirely controlled by the internal transport resistance, Fick’s law applies. The Moisture Concentrations of durum pasta are predicted in the model as a function of pasta (initial Moisture Concentration, thickness and food composition) and air properties (air temperature and relative humidity). The model was validated by additional measurements, corresponding well with the modelled Moisture Concentrations. Finally a parameter study was performed to study the impact of the model parameters on the Moisture Concentration.

  • near infrared reflectance spectroscopy as a tool for the in line determination of the Moisture Concentration in extruded semolina pasta
    Biosystems Engineering, 2007
    Co-Authors: J De Temmerman, Bart Nicolai, Wouter Saeys, Herman Ramon
    Abstract:

    After extrusion, the optimal Moisture content of pasta is attained through drying, taking into account energetic and bio-physical concerns. Monitoring the Moisture content of the pasta after the extrusion process, but before the drying process, is useful as the Moisture content is variable and may be used to adapt the air characteristics during drying. In this paper, near-infrared (NIR) reflectance spectroscopy is proposed for in-line determination of Moisture Concentrations in semolina pasta immediately after the extrusion process. Several pasta samples with different Moisture Concentrations were extruded while the reflectance spectra between 308 and 1704 nm were measured at the extrusion die. An adequate prediction model for the in-line Moisture Concentration was developed based on the Partial Least Squares (PLS) method using leave-one-out cross-validation. Best cross-validation results were obtained for non-transformed data, confirming the ability to predict excellently the Moisture Concentration of the extruded pasta (coefficient of determination r CV 2 =0.956; root-mean-square error of cross-validation RMSECV=0.024 kg/kg). Comparable cross-validation results were obtained based on the most important wavelengths (when at least two different wavelengths were used). This creates opportunities for measuring the Moisture content with a low-cost sensor.

  • modelling of transient Moisture Concentration of semolina pasta during air drying
    Journal of Food Engineering, 2007
    Co-Authors: J De Temmerman, Pieter Verboven, Bart Nicolai, Herman Ramon
    Abstract:

    The drying process for pasta is considered on an empirical basis in industrial applications. The results presented in this paper concern the theoretical and experimental data, obtained during the drying process of semolina pasta. The Moisture Concentration is modelled for durum semolina pasta by assuming the mass transfer between the pasta and the air. As the transport kinetics are entirely controlled by the internal transport resistance, Fick’s law applies. The Moisture Concentrations of durum pasta are predicted as a function of pasta properties (initial Moisture Concentration, thickness and food composition) and air properties (air temperature and relative humidity). The model was afterwards validated for different model inputs and the validation measurements correspond well with the experimental data. Finally a parameter study was performed to study the impact of the model parameters on the Moisture Concentration.

J De Temmerman - One of the best experts on this subject based on the ideXlab platform.

  • Mass Transport Modelling During Semolina Pasta Drying
    2006 Portland Oregon July 9-12 2006, 2020
    Co-Authors: J De Temmerman, Pieter Verboven, Bart Nicolai, B. De Ketelaere, Herman Ramon
    Abstract:

    Drying processes are considered on an empirical basis in industrial applications. The results presented in this paper concern theoretical and experimental data, obtained during the drying of semolina pasta. The Moisture Concentration is modelled for semolina pasta, made from durum wheat, by assuming the mass transfer between the pasta and the air. As the transport kinetics are entirely controlled by the internal transport resistance, Fick’s law applies. The Moisture Concentrations of durum pasta are predicted in the model as a function of pasta (initial Moisture Concentration, thickness and food composition) and air properties (air temperature and relative humidity). The model was validated by additional measurements, corresponding well with the modelled Moisture Concentrations. Finally a parameter study was performed to study the impact of the model parameters on the Moisture Concentration.

  • near infrared reflectance spectroscopy as a tool for the in line determination of the Moisture Concentration in extruded semolina pasta
    Biosystems Engineering, 2007
    Co-Authors: J De Temmerman, Bart Nicolai, Wouter Saeys, Herman Ramon
    Abstract:

    After extrusion, the optimal Moisture content of pasta is attained through drying, taking into account energetic and bio-physical concerns. Monitoring the Moisture content of the pasta after the extrusion process, but before the drying process, is useful as the Moisture content is variable and may be used to adapt the air characteristics during drying. In this paper, near-infrared (NIR) reflectance spectroscopy is proposed for in-line determination of Moisture Concentrations in semolina pasta immediately after the extrusion process. Several pasta samples with different Moisture Concentrations were extruded while the reflectance spectra between 308 and 1704 nm were measured at the extrusion die. An adequate prediction model for the in-line Moisture Concentration was developed based on the Partial Least Squares (PLS) method using leave-one-out cross-validation. Best cross-validation results were obtained for non-transformed data, confirming the ability to predict excellently the Moisture Concentration of the extruded pasta (coefficient of determination r CV 2 =0.956; root-mean-square error of cross-validation RMSECV=0.024 kg/kg). Comparable cross-validation results were obtained based on the most important wavelengths (when at least two different wavelengths were used). This creates opportunities for measuring the Moisture content with a low-cost sensor.

  • modelling of transient Moisture Concentration of semolina pasta during air drying
    Journal of Food Engineering, 2007
    Co-Authors: J De Temmerman, Pieter Verboven, Bart Nicolai, Herman Ramon
    Abstract:

    The drying process for pasta is considered on an empirical basis in industrial applications. The results presented in this paper concern the theoretical and experimental data, obtained during the drying process of semolina pasta. The Moisture Concentration is modelled for durum semolina pasta by assuming the mass transfer between the pasta and the air. As the transport kinetics are entirely controlled by the internal transport resistance, Fick’s law applies. The Moisture Concentrations of durum pasta are predicted as a function of pasta properties (initial Moisture Concentration, thickness and food composition) and air properties (air temperature and relative humidity). The model was afterwards validated for different model inputs and the validation measurements correspond well with the experimental data. Finally a parameter study was performed to study the impact of the model parameters on the Moisture Concentration.

Bart Nicolai - One of the best experts on this subject based on the ideXlab platform.

  • Mass Transport Modelling During Semolina Pasta Drying
    2006 Portland Oregon July 9-12 2006, 2020
    Co-Authors: J De Temmerman, Pieter Verboven, Bart Nicolai, B. De Ketelaere, Herman Ramon
    Abstract:

    Drying processes are considered on an empirical basis in industrial applications. The results presented in this paper concern theoretical and experimental data, obtained during the drying of semolina pasta. The Moisture Concentration is modelled for semolina pasta, made from durum wheat, by assuming the mass transfer between the pasta and the air. As the transport kinetics are entirely controlled by the internal transport resistance, Fick’s law applies. The Moisture Concentrations of durum pasta are predicted in the model as a function of pasta (initial Moisture Concentration, thickness and food composition) and air properties (air temperature and relative humidity). The model was validated by additional measurements, corresponding well with the modelled Moisture Concentrations. Finally a parameter study was performed to study the impact of the model parameters on the Moisture Concentration.

  • near infrared reflectance spectroscopy as a tool for the in line determination of the Moisture Concentration in extruded semolina pasta
    Biosystems Engineering, 2007
    Co-Authors: J De Temmerman, Bart Nicolai, Wouter Saeys, Herman Ramon
    Abstract:

    After extrusion, the optimal Moisture content of pasta is attained through drying, taking into account energetic and bio-physical concerns. Monitoring the Moisture content of the pasta after the extrusion process, but before the drying process, is useful as the Moisture content is variable and may be used to adapt the air characteristics during drying. In this paper, near-infrared (NIR) reflectance spectroscopy is proposed for in-line determination of Moisture Concentrations in semolina pasta immediately after the extrusion process. Several pasta samples with different Moisture Concentrations were extruded while the reflectance spectra between 308 and 1704 nm were measured at the extrusion die. An adequate prediction model for the in-line Moisture Concentration was developed based on the Partial Least Squares (PLS) method using leave-one-out cross-validation. Best cross-validation results were obtained for non-transformed data, confirming the ability to predict excellently the Moisture Concentration of the extruded pasta (coefficient of determination r CV 2 =0.956; root-mean-square error of cross-validation RMSECV=0.024 kg/kg). Comparable cross-validation results were obtained based on the most important wavelengths (when at least two different wavelengths were used). This creates opportunities for measuring the Moisture content with a low-cost sensor.

  • modelling of transient Moisture Concentration of semolina pasta during air drying
    Journal of Food Engineering, 2007
    Co-Authors: J De Temmerman, Pieter Verboven, Bart Nicolai, Herman Ramon
    Abstract:

    The drying process for pasta is considered on an empirical basis in industrial applications. The results presented in this paper concern the theoretical and experimental data, obtained during the drying process of semolina pasta. The Moisture Concentration is modelled for durum semolina pasta by assuming the mass transfer between the pasta and the air. As the transport kinetics are entirely controlled by the internal transport resistance, Fick’s law applies. The Moisture Concentrations of durum pasta are predicted as a function of pasta properties (initial Moisture Concentration, thickness and food composition) and air properties (air temperature and relative humidity). The model was afterwards validated for different model inputs and the validation measurements correspond well with the experimental data. Finally a parameter study was performed to study the impact of the model parameters on the Moisture Concentration.

Pieter Verboven - One of the best experts on this subject based on the ideXlab platform.

  • Mass Transport Modelling During Semolina Pasta Drying
    2006 Portland Oregon July 9-12 2006, 2020
    Co-Authors: J De Temmerman, Pieter Verboven, Bart Nicolai, B. De Ketelaere, Herman Ramon
    Abstract:

    Drying processes are considered on an empirical basis in industrial applications. The results presented in this paper concern theoretical and experimental data, obtained during the drying of semolina pasta. The Moisture Concentration is modelled for semolina pasta, made from durum wheat, by assuming the mass transfer between the pasta and the air. As the transport kinetics are entirely controlled by the internal transport resistance, Fick’s law applies. The Moisture Concentrations of durum pasta are predicted in the model as a function of pasta (initial Moisture Concentration, thickness and food composition) and air properties (air temperature and relative humidity). The model was validated by additional measurements, corresponding well with the modelled Moisture Concentrations. Finally a parameter study was performed to study the impact of the model parameters on the Moisture Concentration.

  • modelling of transient Moisture Concentration of semolina pasta during air drying
    Journal of Food Engineering, 2007
    Co-Authors: J De Temmerman, Pieter Verboven, Bart Nicolai, Herman Ramon
    Abstract:

    The drying process for pasta is considered on an empirical basis in industrial applications. The results presented in this paper concern the theoretical and experimental data, obtained during the drying process of semolina pasta. The Moisture Concentration is modelled for durum semolina pasta by assuming the mass transfer between the pasta and the air. As the transport kinetics are entirely controlled by the internal transport resistance, Fick’s law applies. The Moisture Concentrations of durum pasta are predicted as a function of pasta properties (initial Moisture Concentration, thickness and food composition) and air properties (air temperature and relative humidity). The model was afterwards validated for different model inputs and the validation measurements correspond well with the experimental data. Finally a parameter study was performed to study the impact of the model parameters on the Moisture Concentration.