Activated Solutions Enabling Low-Temperature Processing of Functional Ferroelectric Oxides for Flexible Electronics

2013 ◽  
Vol 26 (9) ◽  
pp. 1405-1409 ◽  
Author(s):  
Iñigo Bretos ◽  
Ricardo Jiménez ◽  
Aiying Wu ◽  
Angus I. Kingon ◽  
Paula M. Vilarinho ◽  
...  
Keyword(s):  
Low Temperature ◽  
Flexible Electronics ◽  
Low Temperature Processing ◽  
Ferroelectric Oxides

Low-damage Preparation of SiO2 Dielectric Thin Film by the Photo-assisted Oxidation Processing

2011 ◽  
Vol 1287 ◽  
Author(s):  
Takehito Kodzasa ◽  
Sei Uemura ◽  
Kouji Suemori ◽  
Manabu Yoshida ◽  
Satoshi Hoshino ◽  
...  
Keyword(s):  
Thin Film ◽  
Low Temperature ◽  
Flexible Electronics ◽  
Oxidation Process ◽  
High Resistivity ◽  
Preparation Technique ◽  
Temperature Oxidation ◽  
Dielectric Thin Film ◽  
Photo Oxidation ◽  
Low Temperature Processing

ABSTRACTWe have already reported that low-temperature (about 170 °C) preparation technique of silicon dioxide (SiO2) dielectric thin film that has high resistivity and extremely smooth surface by the photo oxidation process. In this paper, we have developed a low-damage preparation technique to fabricate a SiO2 thin film by the photo-assisted low temperature oxidation process in order to apply this process to the flexible electronics using for convenient plastic films. We have reported that the SiO2 dielectric thin film with a high insulation performance can be prepared by the low temperature processing below 100°C by improving the pre-processing of the photo oxidation of thin film.

Changes in color characteristics of culinary products from turkey meat produced with the use of low-temperature heat treatment

Vsyo o myase ◽  
2020 ◽  
pp. 22-24
Author(s):  
Nasonova V.V. ◽  
◽  
Tunieva E.K. ◽  
Motovilina A.A. ◽  
Mileenkova E.V. ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Low Temperature ◽  
Production Technology ◽  
Meat Products ◽  
Oxidation Products ◽  
Turkey Meat ◽  
Color Characteristics ◽  
Low Temperature Processing ◽  
Temperature Heat ◽  
Temperature Heat Treatment

The paper presents the results of the study on the effect of low-temperature heat treatment on color characteristics and protein oxidation products depending on the method, temperature and duration of heat treatment of culinary products from turkey meat. At present, the use of low-temperature processing in the production technology for meat products with improved organoleptic indices is a topical direction.

scholarly journals Low-Temperature Processing of Dense HydroxyapatiteZirconia Composites

2008 ◽  
Vol 5 (1) ◽  
pp. 29-36 ◽  
Author(s):  
Yougojoti Nayak ◽  
Raghunath Rana ◽  
Swadesh Pratihar ◽  
Santanu Bhattacharyya
Keyword(s):  
Low Temperature ◽  
Low Temperature Processing

Oxide nanopowders from the low-temperature processing of metal oxide sols and their application as gas-sensing materials

2006 ◽  
Vol 118 (1-2) ◽  
pp. 105-109 ◽  
Author(s):  
Mauro Epifani ◽  
Elisabetta Comini ◽  
Raül Díaz ◽  
Jordi Arbiol ◽  
Pietro Siciliano ◽  
...  
Keyword(s):  
Low Temperature ◽  
Metal Oxide ◽  
Gas Sensing ◽  
Low Temperature Processing

scholarly journals Rapid and low temperature processing of mesoporous TiO2 for perovskite solar cells on flexible and rigid substrates

2017 ◽  
Vol 13 ◽  
pp. 232-240 ◽  
Author(s):  
Benjamin Feleki ◽  
Guy Bex ◽  
Ronn Andriessen ◽  
Yulia Galagan ◽  
Francesco Di Giacomo
Keyword(s):  
Solar Cells ◽  
Low Temperature ◽  
Perovskite Solar Cells ◽  
Mesoporous Tio2 ◽  
Low Temperature Processing

Low‐temperature processing of titanium nitride films by laser physical vapor deposition

1989 ◽  
Vol 54 (16) ◽  
pp. 1519-1521 ◽  
Author(s):  
N. Biunno ◽  
J. Narayan ◽  
S. K. Hofmeister ◽  
A. R. Srivatsa ◽  
R. K. Singh
Keyword(s):  
Low Temperature ◽  
Titanium Nitride ◽  
Vapor Deposition ◽  
Physical Vapor Deposition ◽  
Low Temperature Processing

scholarly journals Development of technology of preparation of pork semi-products with the application of low-temperature treatment

2019 ◽  
Vol 81 (2) ◽  
pp. 250-256
Author(s):  
M. F. Khairullin ◽  
E. A. Koval ◽  
I. Y. Levitskaya ◽  
M. G. Gadjiev ◽  
B. A. Sultonov
Keyword(s):  
Low Temperature ◽  
Temperature Treatment ◽  
Production Costs ◽  
Meat Industry ◽  
Pork Products ◽  
Low Temperature Treatment ◽  
Organoleptic Characteristics ◽  
Microbiological Characteristics ◽  
Manufactured Products ◽  
Low Temperature Processing

The study was aimed at developing a technology for preparing various semi-finished products from pork meat using low-temperature processing "Su-Vid". The main physicochemical indicators, functional-technological and structural-mechanical characteristics of semi-finished products, the chemical composition of semi-finished products and finished products were identified and determined experimentally, and organoleptic analysis was carried out. The data indicate that the use of low-temperature processing significantly affects the characteristics of manufactured products, which improves its performance. In particular, pork semi-finished products prepared at low temperatures are characterized by the yield: steak – 93.9%, ribs – 92.6%, in comparison with the control regime, 7.5 and 6.2% higher. The complex of data obtained showed that the samples of semi-finished pork, according to the experimental regimes of heat treatment, in terms of safety, fully meet the requirements of TR TS 034/2013. Analysis of semi-finished pork products showed that products prepared using the Su-Vid technology had high organoleptic characteristics, taste and sensory characteristics. During the storage of semi-finished products, minor changes in proteins and fats, as well as organoleptic, sanitary and microbiological characteristics, took place. As a result, a bone steak was developed in the Caucasian marinade and pork ribs in the Monte Ritz marinade made using the Su-Vid technology. The results allow us to judge that this technology is quite promising and has a positive effect on the characteristics of manufactured products. The widespread introduction of this technology in the meat industry will allow the development of semi-finished products and products of high quality, nutritional and biological value compared to products manufactured by traditional methods, as well as reduce production costs.

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