Modeling two-dimensional solid-phase epitaxial regrowth using level set methods

2009 ◽  
Vol 105 (5) ◽  
pp. 053701 ◽  
Author(s):  
S. Morarka ◽  
N. G. Rudawski ◽  
M. E. Law ◽  
K. S. Jones ◽  
R. G. Elliman
Keyword(s):  
Level Set ◽  
Solid Phase ◽  
Level Set Methods ◽  
Two Dimensional ◽  
Epitaxial Regrowth

The Effect of Stress on Solid-Phase Epitaxial Regrowth in As+-Implanted Two-Dimensional Amorphized Si

2001 ◽  
Vol 40 (Part 1, No. 11) ◽  
pp. 6192-6197 ◽  
Author(s):  
Yu Gyun Shin ◽  
Jeong Yong Lee ◽  
Moon Han Park ◽  
Ho Kyu Kang
Keyword(s):  
Solid Phase ◽  
Two Dimensional ◽  
Epitaxial Regrowth

Maximizing band gaps in two-dimensional photonic crystals by using level set methods

2005 ◽  
Vol 81 (2-3) ◽  
pp. 235-244 ◽  
Author(s):  
C. Y. Kao ◽  
S. Osher ◽  
E. Yablonovitch
Keyword(s):  
Photonic Crystals ◽  
Level Set ◽  
Level Set Methods ◽  
Band Gaps ◽  
Two Dimensional

Level Set Modeling of Nickel Silicide Growth

2012 ◽  
Vol 1429 ◽  
Author(s):  
Ashish Kumar ◽  
Mark E. Law
Keyword(s):  
Level Set Method ◽  
Level Set ◽  
Reaction Rate ◽  
Solid Phase ◽  
Level Set Methods ◽  
Simulation Models ◽  
Nickel Silicide ◽  
Rate Equations ◽  
Transmission Electron Microscopy Data ◽  
Current Crowding

ABSTRACTLevel set methods have been used for Solid phase epitaxial regrowth, etching and deposition.This study is to model the growth of nickel silicide accurately using the level set method. NiSi growth has been observed to follow a linear-parabolic law which takes into account both diffusion and interfacial reaction. This linear-parabolic system is very similar to the Deal and Grove model of SiO2 growth. This model uses similar diffusion transport and reaction rate equations. This simulation models the growth of silicide coupling diffusion solutions to level-set techniques. Dual level sets have been used for top and bottom interface propagation of silicide; velocities were estimated based on nickel concentrations at both interfaces as well as diffusivity and reaction rate of nickel. This is important to predict precise shape of silicide that will allow current crowding and field focusing effects to be modeled in transport out of the intrinsic device into the contacting layers. These simulation models can be used for latest technology nodes at 45, 32, 22nm and special devices such as FinFET’s etc. The level set method is successfully implemented and verified in Florida Object Oriented Process Simulator and growth shapes matches well with the literature Transmission Electron Microscopy data.

scholarly journals Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1180
Author(s):  
Xiaoyu Yin ◽  
Qian Chen ◽  
Qian Liu ◽  
Yan Wang ◽  
Baohua Kong
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Meat Products ◽  
Principal Component ◽  
Quality Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
Two Dimensional ◽  
Chromatography Mass Spectrometry

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

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