Combination of Different Methods to Characterize Micromechanical Sensors

1996 ◽  
Vol 459 ◽  
Author(s):  
R. Buchhold ◽  
U. Büttner ◽  
A. Nakladal ◽  
K. Sager ◽  
E. Hack ◽  
...  
Keyword(s):  
Pressure Sensors ◽  
Technological Parameters ◽  
True Nature ◽  
Complex Fault ◽  
Successful Design ◽  
Micromachined Sensors ◽  
Micromechanical Sensors ◽  
Piezoresistive Pressure Sensors ◽  
Sensor Accuracy

ABSTRACTIn the last years many micromachined sensors for measuring quite different quantities have been developed (e.g. [1][2]). The successful design of silicon micromachined sensors and their conversion into commercial products is still limited by the lack of full understanding of complex fault mechanisms. In order to detect those mechanisms it seems to be advantageous to investigate interrelated phenomena by different analysis methods. By combining results of several means the true nature of disturbing effects can be determined much more easily.This paper describes a comprehensive approach for investigating failure mechanisms in piezoresistive pressure sensors. Sophisticated methods of signal analysis were combined with special semiconductor techniques, determination of thermo-mechanical properties, Finite-Element- (FE-) simulation and Michelson interferometry. By that it was possible to separate disturbing mechanical as well as electrical effects and their relation to sensor output and sensor accuracy, respectively. In particular, we discovered complex influences of passivation layer systems (differing in geometrical and technological parameters) on sensor accuracy.

scholarly journals Determination of piezo-resistive coefficient π44 in p-type silicon by comparing simulation and measurement of pressure sensors

AIP Advances ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 085005
Author(s):  
Kevin Lauer ◽  
Geert Brokmann ◽  
Mario Bähr ◽  
Thomas Ortlepp
Keyword(s):  
Pressure Sensors ◽  
Type Silicon ◽  
P Type

Ultrasensitive, flexible, and low-cost nanoporous piezoresistive composites for tactile pressure sensing

Nanoscale ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 2779-2786 ◽  
Author(s):  
Jing Li ◽  
Santiago Orrego ◽  
Junjie Pan ◽  
Peisheng He ◽  
Sung Hoon Kang
Keyword(s):  
Carbon Nanotube ◽  
Polymer Composites ◽  
Low Cost ◽  
Pressure Sensors ◽  
Nanoporous Carbon ◽  
Pressure Sensing ◽  
Etching Method ◽  
Piezoresistive Pressure Sensors

We report a facile sacrificial casting–etching method to synthesize nanoporous carbon nanotube/polymer composites for ultra-sensitive and low-cost piezoresistive pressure sensors.

Optimized technology for the fabrication of piezoresistive pressure sensors

2000 ◽  
Vol 10 (2) ◽  
pp. 204-208 ◽  
Author(s):  
A Merlos ◽  
J Santander ◽  
M D Alvarez ◽  
F Campabadal
Keyword(s):  
Pressure Sensors ◽  
Piezoresistive Pressure Sensors

DETERMINATION OF TECHNOLOGICAL PARAMETERS OF CULINARY PRODUCTS PRODUCTION USING MIXTURES AND EMULSIONS FOR ADDITIVE TECHNOLOGIES

2020 ◽  
pp. 189-198
Author(s):  
A. Meliaschenya ◽  
I. Kaltovich ◽  
G. Pinchuk
Keyword(s):  
Broiler Chicken ◽  
Raw Materials ◽  
Chicken Meat ◽  
Additive Technologies ◽  
Technological Parameters ◽  
Optimal Length ◽  
Layer Width ◽  
Degree Of Hydration ◽  
Rational Sequence

The article presents the results of research on the determination of rational technological parameters for the production of culinary products using dry mixtures and emulsions based on animal raw materials for additive technologies. It was found that when making products using mixtures and emulsions based on broiler chicken meat, as well as a combination of broiler chicken meat and pork, pork and beef (ratio 1:1) rational height of the layer, which makes it possible to ensure stability and safety of the product shape (with a fixed diameter of the opening of the culinary syringe – 7 mm and the optimal length of the layer - 100 mm), is from 14–21 mm (with a layer width of 7 mm) and up to 133–154 mm (with a layer width of 98 mm), which allows for improved structural and mechanical (SSL – 1090.7–1099.9 Pa) and functional and technological indicators of these products (WHC – 92.7–97.5%). The rational sequence of application and the duration of chopping of the main and auxiliary raw materials for the manufacture of emulsions, the duration of preparation (3 minutes), the degree of hydration (1:2 – 1:3) and the temperature of water for the reduction of dry mixtures (60±1° C) were established, which made it possible to develop technological schemes for the production of culinary products using additive technologies.

RATIONAL PROCESS PARAMETERS OF CHOPPED SEMI-FINISHED PRODUCTS PRODUCTION USING EMULSIONS FROM COLLAGENCONTAINING RAW MATERIALS

2020 ◽  
pp. 199-213
Author(s):  
I. Kaltovich
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Connective Tissue ◽  
Raw Materials ◽  
Steam Treatment ◽  
Point System ◽  
Technological Parameters ◽  
Genus Lactobacillus ◽  
Rational Process

The article presents the results of research on the determination of rational technological parameters for the production of chopped semi-products using emulsions from collagen-containing raw materials fermented by bacteria of the genus Lactobacillus. Water dosages are installed in the composition of chopped semi-finished products: 12% – with emulsions from pork skin and tails and 11% - with emulsion from connective tissue. Duration of ingredients mixing (5 minutes), sequence of raw materials laying during manufacture of articles, as well as duration of heat treatment of chopped semiproducts is determined: 25 minutes – during steaming (t = 95–100 °С), 20 minutes – during baking (t = 180 °C), 15 minutes – during frying (t = 110 °C), while recommended methods of bringing semifinished products to culinary readiness are steam treatment and baking, which allow for improved functional and technological (TUS – 79.3-81.8%, weight loss during heat treatment – 5.1–7.9%), structural and mechanical (PNS - 1413.9–1470.4 Pa) and organoleptic indicators (juiciness, appearance, consistency, taste, smell) of these products (9 points according to the 9-point system).

Estimation of the reliability of determination of filtering parameters of productive formations using multi-dimensional regression analysis

2021 ◽  
pp. 50-59
Author(s):  
D.A. Martyushev ◽  
◽  
I.N. Ponomareva ◽  
V.I. Galkin ◽  
Keyword(s):  
Regression Analysis ◽  
Multivariate Regression Analysis ◽  
Oil Fields ◽  
Technological Parameters ◽  
Recovery Method ◽  
Statistical Estimates ◽  
Production Analysis ◽  
Perm Krai ◽  
Pressure Stabilization

Determination of reliable values of filtration parameters of productive strata is the most important task of monitoring the processes of developing reserves. One of the most effective methods for solving the problem is hydrodynamic testing of wells using the pressure recovery method, as well as modern methods - the pressure stabilization method and the method based on production analysis (Decline Analyze). This article is devoted to the assessment of the reliability of these three methods in determining the filtration parameters of terrigenous and carbonate productive deposits of oil fields in the Perm Krai. To solve the problem, multivariate regression analysis was used. A series of multidimensional mathematical models of well flow rates was built using filtration parameters determined for each of the methods. It is proposed to consider the filtration parameters included in the models with the maximum statistical estimates of performance as the most reliable. With regard to the fields under consideration, it was found that in terrigenous reservoirs, all three methods demonstrate stable results. In carbonate reservoirs, reliable values of filtration parameters are determined by processing pressure build-up curves. Pressure stabilization and production analysis methods show less robust results and require additional research in order to develop sound recommendations for their practical application. Keywords: permeability; skin factor; pressure stabilization curve; decline analyze; liquid flow rate; geological and technological parameters; oil deposit; carbonate deposits.

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