scholarly journals High Pressure Processing of Ion Implanted GaN

Electronics ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1380
Author(s):  
Kacper Sierakowski ◽  
Rafal Jakiela ◽  
Boleslaw Lucznik ◽  
Pawel Kwiatkowski ◽  
Malgorzata Iwinska ◽  
...  
Keyword(s):  
High Pressure ◽  
Atmospheric Pressure ◽  
Semiconductor Device ◽  
High Pressure Processing ◽  
Device Fabrication ◽  
Ultra High Pressure ◽  
Implantation Damage ◽  
Gan Crystal ◽  
P Type ◽  
Post Implantation

It is well known that ion implantation is one of the basic tools for semiconductor device fabrication. The implantation process itself damages, however, the crystallographic lattice of the semiconductor. Such damage can be removed by proper post-implantation annealing of the implanted material. Annealing also allows electrical activation of the dopant and creates areas of different electrical types in a semiconductor. However, such thermal treatment is particularly challenging in the case of gallium nitride since it decomposes at relatively low temperature (~800 °C) at atmospheric pressure. In order to remove the implantation damage in a GaN crystal structure, as well as activate the implanted dopants at ultra-high pressure, annealing process is proposed. It will be described in detail in this paper. P-type GaN implanted with magnesium will be briefly discussed. A possibility to analyze diffusion of any dopant in GaN will be proposed and demonstrated on the example of beryllium.

A simple coloured indicator for monitoring ultra high pressure processing conditions

2009 ◽  
Vol 92 (4) ◽  
pp. 410-415 ◽  
Author(s):  
A. Fernández García ◽  
P. Butz ◽  
M. Corrales ◽  
R. Lindauer ◽  
P. Picouet ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Processing Conditions ◽  
Ultra High Pressure

Studies the Influence of HPP on Celery’s Transverse Texture and Tissue

2010 ◽  
Vol 113-116 ◽  
pp. 1456-1459
Author(s):  
Shu Lai Xu
Keyword(s):  
High Pressure ◽  
Food Industry ◽  
High Pressure Processing ◽  
Advanced Technology ◽  
World Food ◽  
Ultra High Pressure ◽  
The World ◽  
Before And After

In order to process and preserve vegetables by High Pressure Processing (HPP), the texture and tissue of celery processed by HPP was studied in this paper. HPP is gaining in popularity with the world food industry. However, processing and preservation of vegetables by HPP is an advanced technology. In this study, ten celery samples had been treated at the diverse pressure for different time respectively. Furthermore, the slices of the samples before and after HPP had been made and observed by microscope. Although little celery juice effused at ultra high pressure (600 MPa) for 5 min or at 400 MPa for longer time (more than 20 min), the comprehensive observations and analyses showed that in general the texture and tissue of celery could not be damaged by high pressure. The conclusion is that processing celery at 600 MPa for 5 min is the practicable technology.

Effect of ultra high pressure processing on immuno-modulatory activities of the fruits of Rubus coreanus Miquel

2011 ◽  
Vol 12 (3) ◽  
pp. 207-215 ◽  
Author(s):  
Yong Chang Seo ◽  
Woon Yong Choi ◽  
Ji Seon Kim ◽  
Chang Soon Yoon ◽  
Hye Won Lim ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Rubus Coreanus ◽  
Ultra High Pressure ◽  
Rubus Coreanus Miquel

Synergistic Effects of Thermal Pretreatment, Ultrasound and High-Pressure Processing on the Recovery of Bioactive Compounds from Echinacea Juice

2019 ◽  
Vol 18 (2) ◽  
pp. 144-151
Author(s):  
Fan Qingping ◽  
Hui Ailing ◽  
Zhang Wencheng ◽  
Fu Chuanxiang ◽  
Shen Lanlan ◽  
...  
Keyword(s):  
High Pressure ◽  
Caffeic Acid ◽  
Synergistic Effects ◽  
Echinacea Purpurea ◽  
Positive Control ◽  
High Pressure Processing ◽  
Control Group ◽  
Caffeic Acid Derivatives ◽  
Ultra High Pressure ◽  
Organ Index

Fresh Echinacea purpurea plant is a rich source of caffeic acid derivatives, which actively participate in the regulation of immune function. Herein, we describe a novel process for the production of fresh Echinacea purpurea juice rich in caffeic acid derivatives. This novel process includes steam heating (100°C, 15 min) before squeezing the juice to increase the recovery of caffeic acid derivatives from the flower or leaf by 1.5 to 3.7 fold. The recovery was further enhanced by 11–20% using ultrasonication at 500 W for 30 min. The flower, leaf, and root juice of Echinacea purpurea could be preserved for 4 weeks (4°C) or 6 months (−18°C) following ultra-high-pressure pasteurization (300 MPa, 15 min). Under these conditions, more than 90% of active cichoric acid was retained. Furthermore, the frozen-stored Echinacea purpurea juice exhibited similar or better immunoenhancement properties when measured by organ index, ear swelling, and carbon clearance test in mice compared with that of the positive control group (P < 0.05). Our results suggest that a combination of steam, ultrasound, and ultra-high-pressure treatment could serve as a superior process for the preparation of functional Echinacea purpurea juice.

Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview

2004 ◽  
Vol 10 (4) ◽  
pp. 207-222 ◽  
Author(s):  
G. Tabilo-Munizaga ◽  
G. V. Barbosa-Cánovas
Keyword(s):  
High Pressure ◽  
North America ◽  
Textural Properties ◽  
High Pressure Processing ◽  
Asian Countries ◽  
High Quality ◽  
Ultra High Pressure ◽  
Seafood Products ◽  
Commercial Process ◽  
Preservation Technique

Using ultra high pressure (UHP) technology as a non-thermal preservation technique to ensure high quality food products has been investigated with increasing interest for many years. Since high pressure processing has become a viable commercial process within the last decade, its utilisation has been extended to include seafood products, a highly valued niche market. While surimi seafoods have traditionally been commercialised in Japan, surimi has been marketed in North America, Europe, Russia and other Asian countries over the last 20 years. The advantages of UHP surimi processing include manufacture of surimi seafood with natural appearance and imitation seafood analogues, as well as important improvements in textural properties such as hardness and elasticity. UHP can also modify physical and rheological properties of proteins, which could lead to the development of new pressurised seafood products. In short, UHP is a promising technology that could eventually replace heat-induced surimi gels.

Comparison of Oxygen and Hydrogen Gettering at High-Temperature Post-Implantation Annealing of Hydrogen and Helium Implanted Czochralski Silicon

1998 ◽  
Vol 510 ◽  
Author(s):  
R. Job ◽  
W. R. Fahrner ◽  
A. I. Ivanov ◽  
L. Palmetshofer ◽  
A. G Ulyashin
Keyword(s):  
High Temperature ◽  
Mass Spectroscopy ◽  
Heat Treatments ◽  
Secondary Ion Mass Spectroscopy ◽  
Spreading Resistance ◽  
Czochralski Silicon ◽  
Implantation Damage ◽  
P Type ◽  
Secondary Ion ◽  
Post Implantation

AbstractP-type Czochralski (Cz) Si was implanted with H (180 keV, 2.7.1016 cm−2) or He (300 keV, 1.1016 cm−2) ions. The gettering of O and H atoms by the buried implantation damage layers during annealing up to 4 hours (1000°C in H2 or N2 ambient) was studied by secondary ion mass spectroscopy (SIMS) and spreading resistance probe (SRP) measurements. Buried defect layers act as good getter centers for O and H atoms at appropriate heat treatments. The enhanced gettering of O atoms in H implanted Cz Si (as compared to the gettering of O in He implanted samples) as well as the enhanced gettering of O during annealing in H2 flow (as compared to N2 ambient) can be explained by a hydrogen enhanced O diffusion towards the defect layers. According to a strong accumulation of O at the buried damage layers and near the surface some anomalies of the SRP profiles can be observed after post-implantation annealing.

Isochronal annealing study of Mg-implanted p-type GaN activated by ultra-high-pressure annealing

2021 ◽  
Author(s):  
Kazufumi Hirukawa ◽  
Kensuke Sumida ◽  
Hideki Sakurai ◽  
Hajime FUJIKURA ◽  
Masahiro Horita ◽  
...  
Keyword(s):  
High Pressure ◽  
Isochronal Annealing ◽  
Ultra High Pressure ◽  
Annealing Study ◽  
P Type
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