• Journal of the Microelectronics and Packaging Society
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• v.28 no.3
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• pp.33-38
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• 2021

Recently, rollable and foldable displays are attracting great attention in the flexible display market due to their excellent form factor. To predict and prevent the mechanical failure of the display panels, it is essential to accurately understand the mechanical properties of brittle SiN_x thin films, which have been used as an insulating film in flexible displays. In this study, tensile properties of the ~130 nm- and ~320 nm-thick SiN_x thin films were successfully measured by coating a ~190 nm-thick organic nano-support-layer (PMMA, PS, P3HT) on the fragile SiN_x thin films and stretching the films as a bilayer state. Young's modulus values of the ~130 nm and ~320 nm SiN_x thin films fabricated through the controlled chamber pressure and deposition power (A: 1250 mTorr, 450 W/B: 1000 mTorr, 600 W/C: 750 mTorr, 700 W) were calculated as A: 76.6±3.5, B: 85.8±4.6, C: 117.4±6.5 GPa and A: 100.1±12.9, B: 117.9±9.7, C: 159.6 GPa, respectively. As a result, Young's modulus of ~320 nm SiN_x thin films fabricated through the same deposition condition increased compared to the ~130 nm SiN_x thin films. The tensile testing method using the organic nano-support-layer was effective in the precise measurement of the mechanical properties of the brittle thin films. The method developed in this study can contribute to the robust design of the rollable and foldable displays by enabling quantitative measurement of mechanical properties of fragile thin films for flexible displays.

• Journal of the Microelectronics and Packaging Society
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• v.27 no.4
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• pp.19-24
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• 2020

In this work, the electrical property of Si-doped β-Ga2O3 was investigated via a post-growth annealing process. The Ga2O3 samples were annealed under air (O-rich) or N2 (O-deficient) ambient at 800~1,200℃ for 30 mins. There was no correlation between the crystalline quality and the electrical conductivity of the films within the experimental conditions explored in this work. However, it was observed the air ambient led to severe degradation of the film's electrical conductivity while N2-annealed samples exhibited improvement in both the carrier concentration and Hall mobility measured at room temperature. Interestingly, the x-ray photoemission spectroscopy (XPS) revealed that both annealing conditions resulted in higher concentration of oxygen vacancy (VO). Although it was a slight increase for the air-annealed sample, high resistivity of the film strongly suggests that VO cannot be a shallow donor in β-Ga2O3. Therefore, the enhancement of the electrical conductivity of N2-annealed samples must be originated from something other than VO. One possibility is the activation of Si. The XPS analysis of N2-annealed samples showed increasing relative peak area of Si 2p associated with SiOx with increasing annealing temperature from 800 to 1,200℃. However, it was unclear whether or not this SiOx was responsible for the improvement as the electrical conductivity quickly degraded above 1,000℃ even under N2 ambient. Furthermore, XPS suggested the concentration of Si actually increased near the surface as opposed to the shift of the binding energy of Si from its initial chemical state to SiOx state. This study illustrates the electrical changes induced by a post-growth thermal annealing process can be utilized to probe the chemical and electrical states of vacancies and dopants for better understanding of the electrical property of Si-doped β-Ga2O3.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.521-525
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• 2001

This study investigated the effects of conventional predrying and modified atmosphere (MA) on the head quality and storability of Chinese cabbage 'Norang' cultivar. Immediately after harvest, heads were predried for 2 days and MA stored in $50{\mu}m$ PE film packages at $4^{\circ}C$. MA packaging restrained Hunter L and b values of Chinese cabbage more effectively than non-packaging during storage at $4^{\circ}C$. But there was little change between the two treatments. Fresh weight decreased less in heads treated with predrying and MA than non-treatment during storage. Predried Chinese cabbage heads kept a high level of soluble solids in 4 weeks of storage, while non-packaging maintained high contents of soluble solids for 6 weeks of storage period. Chinese cabbage heads contained 7.0 mg/gFW glucose, 6.3 mg/gFW fructose, and 0.6 mg/gFW sucrose as major soluble sugars at harvest. The content of sugars decreased immediately after predrying and increased steadily after 2 weeks storage. It was found inappropriate to assess head quality of Chinese cabbage by investigating was investigated by Hunter a, firmness, dry matters content, pH, and soluble sugars after predrying and MA package. Marketability of Chinese cabbage was lost when heads were stored at room temperature in 2 weeks. It showed poor appearance of heads stored at $4^{\circ}C$ in 7 weeks. Decay occurred in Chinese cabbage stored in MA under excessive relative humidity. Predried head showed good appearance during storage at $4^{\circ}C$ for 7 weeks. As a result, Chinese cabbage heads can be successfully stored for at least 7 weeks with predrying and MA storage.

• Food Science and Preservation
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• v.23 no.5
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• pp.614-622
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• 2016

This study was carried out to investigate the effect of modified-atmosphere packaging (MAP) on the quality change of "Tabor" tomatoes during long-term exportation periods. Hydroponics tomatoes were harvested at the turning stage, sorted, and box packed and then packaged in nylon film with a pallet. The packaged pallet was filled with a gas composition (5% $O_2$, 1% $CO_2$, and 94% $N_2$) and stored at $10^{\circ}C$ for three weeks. The quality changes in weight loss, firmness, color, acidity, soluble solids, and microorganism growth were measured every 7 day interval. During the initial storage, the pallet-scale MAP showed slightly higher weight loss and firmness changes when compared to the conventional pallet. The total color change (${\Delta}E$) during ripening was delayed 10% under MAP storage. Acidity, soluble solids and phenolic compound contents decreased with increases in storage time regardless of the storage method; however, the quality changes of tomatoes were delayed in the MAP pallet. Furthermore, the decay rate of the pallet-scale MAP stored for 14 days was less than that of the conventional pallet, and the number of microorganisms was approximately 30% lower in the pallet-scale MAP, showing a positive effect on marketability. These results suggested that the pallet-scale MAP of tomatoes could ensure higher quality and longer storage periods than conventional pallet storage.

• Food Science and Preservation
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• v.23 no.4
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• pp.479-487
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• 2016

This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP) and ethylene-absorbent on the qualities of Prunus mume fruit. Prunus mume fruits were stored without film packaging (Cont), packed in LDPE film (Cont-P), and packed with ethylene-absorbent (Cont-PE). Fruits were treated with 1-MCP (1 ppm) for 24 hr at $1^{\circ}C$. After treatment, fruits were packed in LDPE film (MCP-P) and with ethylene-absorbent (MCP-PE) and then stored at $1^{\circ}C$ for 8 weeks. Total soluble solids increased during storage but decreased after 6 weeks while total acidity decreased during storage. Cont was almost completely decayed after 8 weeks of storage while Cont-P, Cont-PE, MCP-PE, and MCP-P were 46, 69, 83, and 5% decayed, respectively. L value decreased but a value increased during storage in all samples. Firmness of peel and flesh of samples decreased gradually for 8 weeks. Respiration rate did not show any significant difference among samples. Ethylene production of Cont showed $0.05{\mu}L/kg/h$ but immediately after 1-MCP treatment, it showed $0.02{\mu}L/kg/h$. Oxalic and malic acids decreased while citric acid increased during storage; fructose and glucose substantially decreased after 8 weeks whereas sorbitol and sucrose increased upto 4 weeks and then decreased thereafter. Based on these results, packing the fruits treated with 1-MCP could extend the freshness of Prunus mume fruit.

• Polymer(Korea)
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• v.39 no.3
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• pp.433-440
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• 2015

Aluminum trihydroxide (ATH) has been commonly employed as a flame retardant for ethylene vinyl acetate (EVA) copolymers. In the present work, ATH was obtained from a recycling process of multi-layer packaging film wastes. EVA/ATH composite samples were prepared using a two roll-mill and flame retardancy of EVA/ATH composites were examined using limiting oxygen index (LOI) and flame retardancy test (UL94). We observed excellent flame retardancy in case of adding 150 phr or more of recycled ATH to EVA. Particle size and specific surface area play crucial roles in LOI value and UL-94 classification of the EVA/ATH composites. Smaller particle size and higher specific surface area of ATH was found out to improve the flame retardancy. Regarding tensile properties, crosslinked EVA/ATH compounds which is practically used for electric cables had similar to or even better tensile property values than the ones without ATH.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.255-258
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• 1986

This study was carried out to determine the shelf-life and quality changes of perilla leaves (Perilla ocimoides L.) in relation to changes in the concentration of biochemical components during storage. The shelf-life of perilla leaves was 2 to 3 days at room temperature and 6 days at $3^{\circ}C$. This was extended to 12 days at room temperature and 20 days at $3^{\circ}C$ by packaging in a 0.01 mm thick polyethylene film sack (PEFS). The ascorbic acid concentration of fresh perilla leaves was 23 mg per 100 g fresh weight. This declined to 16 mg per 100 g fresh weight on the 4th day of storage in all treatments. Ascorbic acid concentrations decreased further to 7 mg on the 8th day at room temperature and 8 mg per 100 g on the 16th day at $3^{\circ}C$ in PEFS. Total and reducing sugar concentrations in the controls were higher than those in the PEFS storage at room temperature. Protein and free amino acid concentrations gradually increased during storage. A higher protein level was maintained in the control than in the PEFS treatment. Changes in nucleic acid concentration and peroxidase and polyphenoloxidase activities during storage were also measured in relation to the changes in quality of perilla leaves.

• Journal of Sensor Science and Technology
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• v.10 no.5
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• pp.292-303
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• 2001

This work reports the tunneling effects of the lateral field emitters. Tunneling effect is applicable to the VMFS(vacuum magnetic field sensors). VMFS uses the fact that the trajectory of the emitted electrons are curved by the magnetic field due to Lorentz force. Polysilicon was used as field emitters and anode materials. Thickness of the emitter and the anode were $2\;{\mu}m$, respectively. PSG(phospho-silicate-glass) was used as a sacrificial layer and it was etched by HF at a releasing step. Cantilevers were doped with $POCl_3(10^{20}cm^{-3})$. $2{\mu}m$-thick cantilevers were fabricated onto PSG($2{\mu}m$-thick). Sublimation drying method was used at releasing step to avoid stiction. Then, device was vacuum sealed. Device was fixed to a sodalime-glass #1 with silver paste and it was wire bonded. Glass #1 has a predefined hole and a sputtered silicon-film at backside. The front-side of the device was sealed with sodalime-glass #2 using the glass frit. After getter insertion via the hole, backside of the glass #1 was bonded electrostatically with the sodalime-glass #3 at $10^{-6}\;torr$. After sealing, getter was activated. Sealing was successful to operate the tunneling device. The packaged VMFS showed very small reduced emission current compared with the chamber test prior to sealing. The emission currents were changed when the magnetic field was induced. The sensitivity of the device was about 3%/T at about 1 Tesla magnetic field.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.219-226
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• 1981

To enable off-season peach canning, peaches were halved and processed into solid packs. Following variables were compared in relation to storage stability of solid packs. First as pretreatment-dipping in citric and ascorbic solution after lye peeling; second as pasturization in pouch and hot fill process; third as packaging method-2 ply(PET/PE) and 3 ply(PET/Al/PE) plastic film pouch and metal container; fourth as storage condition $-20^{\circ}C\;and\;-5^{\circ}C$. After 25 weeks storage test, all peaches in different packs were processed into canned peaches just like commercial products, and then quality was organoleptically evaluated from the viewpoint of processing and storage variable of solid packs. The results are follows; 1. Ascorbic acid dipping in 3 ply pouch and citric acid dipping in 2 ply pouch had better quality retention effect than any other pretreatments in respective packing. 2. Pasteurization method gave great effect on the color and texture of the solid pack during storage, but not on the quality of the final canned peach. 3. Can and 3 ply packing were better than 2 ply pouch in storage of solid pack and quality of final canned peach. 4. The $5^{\circ}C$ storage gave better quality than $20^{\circ}C$.

• Food Science and Preservation
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• v.8 no.4
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• pp.351-355
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• 2001

This study was carried out to examine the of quality on the dried Omija according to its package materials and storage plates. The changes of moisture contents, anthocyanin content, molds damage rates, and color values were measured during storage. In the sealing up by the P.E file, the moisture contents of the dried Omija had just a little differences among the storage places, but in the gauze bag remarkably as the storage period goes on, especially in this case, 8 months later since the storage in the cool chamber, the damage rates of the dried Omija by the mold was 9.0%, twice as much as in the indoor bag packaging it was increasand after 10 months, that was lather high in the indoor and warehouse. The anthocyanin content of the dried Omija after the storage of 10 months was the highest at 0.05mm black P.E film package in the cool chamber, which was 55.7 mg/100g, but in the indoor and warehouse 39.7, 45.0mg/100g, respectively. These results show thats the storage conditions had an important effect on the quality of the dried Omija during the long-term storage.