Reliable tantalum-gate fully-depleted-SOI MOSFET technology featuring low-temperature processing

1997 ◽  
Vol 44 (9) ◽  
pp. 1467-1472 ◽  
Author(s):  
T. Ushiki ◽  
Mo-Chiun Yu ◽  
Y. Hirano ◽  
H. Shimada ◽  
M. Morita ◽  
...  
2015 ◽  
Vol 2015 ◽  
pp. 1-5
Author(s):  
Avi Karsenty ◽  
Avraham Chelly

Nanoscale Gate-Recessed Channel (GRC) Fully Depleted- (FD-) SOI MOSFET device with a silicon channel thickness (tSi) as low as 2.2 nm was first tested at room temperature for functionality check and then tested at low temperature (77 K) forI-Vcharacterizations. In spite of its FD-SOI nanoscale thickness and long channel feature, the device has surprisingly exhibited a Drain-Induced Barrier Lowering (DIBL) effect at RT. However, this effect was suppressed at 77 K. If the apparition of such anomalous effect can be explained by a parasitic short channel transistor located at the edges of the channel, its suppression is explained by the decrease of the potential barrier between the drain and the channel when lowering the temperature.


2014 ◽  
Vol 2014 ◽  
pp. 1-8
Author(s):  
A. Karsenty ◽  
A. Chelly

The saturation regime of two types of fully depleted (FD) SOI MOSFET devices was studied. Ultrathin body (UTB) and gate recessed channel (GRC) devices were fabricated simultaneously on the same silicon wafer through a selective “gate recessed” process. They share the sameW/Lratio but have a channel film thickness of 46 nm and 2.2 nm, respectively. Their standard characteristics (IDS-VDSandIDS-VGS) of the devices were measured at room temperature before cooling down to 77 K. Surprisingly, their respective temperature dependence is found to be opposite. In this paper, we focus our comparative analysis on the devices' conduction using aY-function applied to the saturation domain. The influence of the temperature in this domain is presented for the first time. We point out the limits of theY-function analysis and show that a new function calledZcan be used to extract the series resistance in the saturation regime.


Vsyo o myase ◽  
2020 ◽  
pp. 22-24
Author(s):  
Nasonova V.V. ◽  
◽  
Tunieva E.K. ◽  
Motovilina A.A. ◽  
Mileenkova E.V. ◽  
...  

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.


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

2006 ◽  
Vol 118 (1-2) ◽  
pp. 105-109 ◽  
Author(s):  
Mauro Epifani ◽  
Elisabetta Comini ◽  
Raül Díaz ◽  
Jordi Arbiol ◽  
Pietro Siciliano ◽  
...  

2017 ◽  
Vol 13 ◽  
pp. 232-240 ◽  
Author(s):  
Benjamin Feleki ◽  
Guy Bex ◽  
Ronn Andriessen ◽  
Yulia Galagan ◽  
Francesco Di Giacomo

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