Thermal Conductivity of Teak Wood from Thinned Stands

Wood has been utilized as a heat conductor or insulator. Hence, this research aims to discover the thermal conductivity of teak wood using thinned stands from the Perhutani plantation forest. The samples obtained had varying moisture content and fiber direction, and were of distinct tree ages, at 12, 15, 20, 25, and 60 years. This result show that the thermal conductivity in air-dry conditions and fiber saturation points were 0.116 to 0.128 and 0.338 to 0.151 in W/Mk, respectively. The analysis of variance showed that the thermal conductivity of teak wood was affected by the interaction of fiber directions and moisture content but not significantly by tree age. Also, there was a weak relationship found between thermal conductivity and specific gravity in air-dry conditions and longitudinal direction.

Analisis Mutu Sie Reuboh Dalam Kemasan (Ready to Eat) Selama 7 Hari Penyimpanan

Sie reuboh is a traditional cuisine from Aceh Besar district which use red meat, tallow, vinegar and some blended spices. Normally, Acehnese cooks this cuisine in with traditional clay pot. As cooking utensil, clay pot is vulnerable to breakage and has slow heat propagation compared to stainless steel pot which has long usage and good heat conductor. The use of packaging such as nylon plastic and aluminum foil in storage is also expected to affect the quality of sie reuboh. This study aims to find out sensory profile of produced sie reuboh by using ten attributes (colour/brightness, aroma (sour, spicy, meaty), flavor (hot spicy, sour, salty, umami) and texture (tenderness, chewiness). Sie reuboh was cooked in two types of cooking ware (earth clay pot and stainless steel pot) and then store in nylon and aluminum foil packaging for 7 days. The obtained data is statistical analyzed with ANOVA and DMRT. The results showed that attribute sour aroma, hot spicy flavor, umami and tenderness of sie reuboh cooked with stainless steel has higher notes, whereas other attributes showed no significant effect. Type of packaging also showed no significant effect for these ten attributes except sour aroma. As conclusion, it can be stated that stainless steel provides sie reuboh with better sensory properties compare to clay pot.

Reliability challenge of ESD protection: From planner SOI MOSFET to SOI FinFET

Implementation of Electrostatic Discharge (ESD) protection in Silicon on Insulator (SOI) technology is a challenge because of the inherent properties of poor heat conductor and heat trapping. In this paper, a novel device as ESD clamp is proposed as Fix-Base SOI FinFET clamp which addresses the troublesome problem of floating base. Moreover, its manufacturing process is compatible to the normal SOI process flow well. Finally, a detailed discussion including current density and thermal distribution are presented with the technique of 3D TCAD simulation.

The Influence of Graphite Heat Conductor Technology on the Preparation and Crystal Structure of Single Crystal Blade

Graphite heat conductor technology can effectively overcome the mixed crystal defect caused by geometric factors during the forming process of single crystal component. The simulation results show that, As for the component that uses heat conductor technology, the heat elimination condition in the corner of component is improved significantly. Before the melt body generating the supper-cold region at the platform end, the solidification interface will advance into the platform from the blade body with the relatively faster speed. According to the analysis of macro structure, the component with heat conductor, because of the diminution of supper-cold time and supper-cold region, the trend to generate mixed crystal on the platform reduces obviously, on one side near the wall of insulation heater, there is almost no mixed crystal on the platform.