Surface Charging Formulations for Engineering Applications: Validation by Experiments and Transient Models

Author(s):  
Andreas Blaszczyk ◽  
Thomas Christen ◽  
Hans Kristian Meyer ◽  
Michael Schueller
Author(s):  
T.C. Sheu ◽  
S. Myhajlenko ◽  
D. Davito ◽  
J.L. Edwards ◽  
R. Roedel ◽  
...  

Liquid encapsulated Czochralski (LEC) semi-insulating (SI) GaAs has applications in integrated optics and integrated circuits. Yield and device performance is dependent on the homogeniety of the wafers. Therefore, it is important to characterise the uniformity of the GaAs substrates. In this respect, cathodoluminescence (CL) has been used to detect the presence of crystal defects and growth striations. However, when SI GaAs is examined in a scanning electron microscope (SEM), there will be a tendency for the surface to charge up. The surface charging affects the backscattered and secondary electron (SE) yield. Local variations in the surface charge will give rise to contrast (effectively voltage contrast) in the SE image. This may be associated with non-uniformities in the spatial distribution of resistivity. Wakefield et al have made use of “charging microscopy” to reveal resistivity variations across a SI GaAs wafer. In this work we report on CL imaging, the conditions used to obtain “charged” SE images and some aspects of the contrast behaviour.


2004 ◽  
Vol 113 (3) ◽  
pp. 321-346
Author(s):  
A. Venetsanos ◽  
J. Bartzis ◽  
S. Andronopoulos

1963 ◽  
Vol 42 (8) ◽  
pp. 462
Author(s):  
R.J. Tillen

2019 ◽  
Vol 13 (3) ◽  
pp. 5653-5664
Author(s):  
M. S. M. Al-Jethelah ◽  
H. S. Dheyab ◽  
S. Khudhayer ◽  
T. K. Ibrahim ◽  
A. T. Al-Sammarraie

Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.


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