Jianbiao Pan, Tzu‐Chien Chou, Jasbir Bath, Dennis Willie and Brian J. Toleno
The purpose of this paper is to investigate the effects of reflow time, reflow peak temperature, thermal shock and thermal aging on the intermetallic compound (IMC) thickness for…
Abstract
Purpose
The purpose of this paper is to investigate the effects of reflow time, reflow peak temperature, thermal shock and thermal aging on the intermetallic compound (IMC) thickness for Sn3.0Ag0.5Cu (SAC305) soldered joints.
Design/methodology/approach
A four‐factor factorial design with three replications is selected in the experiment. The input variables are the peak temperature, the duration of time above solder liquidus temperature (TAL), solder alloy and thermal shock. The peak temperature has three levels, 12, 22 and 32°C above solder liquidus temperatures (or 230, 240 and 250°C for SAC305 and 195, 205, and 215°C for SnPb). The TAL has two levels, 30 and 90 s. The thermally shocked test vehicles are subjected to air‐to‐air thermal shock conditioning from −40 to 125°C with 30 min dwell times (or 1 h/cycle) for 500 cycles. Samples both from the initial time zero and after thermal shock are cross‐sectioned. The IMC thickness is measured using scanning electron microscopy. Statistical analyses are conducted to compare the difference in IMC thickness growth between SAC305 solder joints and SnPb solder joints, and the difference in IMC thickness growth between after thermal shock and after thermal aging.
Findings
The IMC thickness increases with higher reflow peak temperature and longer time above liquidus. The IMC layer of SAC305 soldered joints is statistically significantly thicker than that of SnPb soldered joints when reflowed at comparable peak temperatures above liquidus and the same time above liquidus. Thermal conditioning leads to a smoother and thicker IMC layer. Thermal shock contributes to IMC growth merely through high‐temperature conditioning. The IMC thickness increases in SAC305 soldered joints after thermal shock or thermal aging are generally in agreement with prediction models such as that proposed by Hwang.
Research limitations/implications
It is still unknown which thickness of IMC layer could result in damage to the solder.
Practical implications
The IMC thickness of all samples is below 3 μm for both SnPb and SAC305 solder joints reflowed at the peak temperature ranging from 12 to 32°C above liquidus temperature and at times above liquidus ranging from 30 to 90 s. The IMC thickness is below 4 μm after subjecting to air‐to‐air thermal shock from −40 to 125°C with 30 min dwell time for 500 cycles or thermal aging at 125°C for 250 h.
Originality/value
The paper reports experimental results of IMC thickness at different thermal conditions. The application is useful for understanding the thickness growth of the IMC layer at various thermal conditions.
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Mayank Goswami, Nitin Mehta, Harsh Panwar, Om Prakash Malav and Jasbir Singh Bedi
The purpose of this study is to investigate the scope of the addition of seaweed powders for the development of low-salt and fibre-enriched pork nuggets.
Abstract
Purpose
The purpose of this study is to investigate the scope of the addition of seaweed powders for the development of low-salt and fibre-enriched pork nuggets.
Design/methodology/approach
Three different seaweeds, namely, Kappaphycus alvarezii, Ulva lactuca and Sargassum tenerrimum, were incorporated separately at 3%, 4% and 5% levels to develop low-salt and fibre-enriched pork nuggets. A total of nine treatments (T1–T9) were compared the following incorporation of different percentages of seaweed powder, alongside a control. All the samples were investigated for physico-chemical parameters (pH, cooking yield and emulsion stability), proximate composition, colour, texture profile analysis and sensory characteristics.
Findings
With the incorporation of seaweed powders, the level of salt to be added was reduced in the formulation. All the treatments had higher (p = 0.05) cooking yield (%) and emulsion stability (%) than the control, along with an increase (p = 0.05) in total dietary fibre (TDF), irrespective of the type of seaweed added. Incorporation of seaweed significantly (p = 0.05) increased the hardness and chewiness of the products. On sensory analysis, out of all the treatments, T2 was found to have the highest scores in terms of various sensory attributes and was also found comparable to control. The study shows that based on physicochemical, proximate and sensory properties, out of all the tried levels, 4% Kappaphycus alvarezii powder can be incorporated for the development of low-salt and fibre-enriched pork nuggets.
Practical implications
The study highlighted the use of seaweeds as a functional ingredient in development of low-salt, fibre-enriched pork nuggets. It would result in improving yield and key nutritional and sensory attributes with a simultaneous decrease in the level of salt to be added in processing. Further, it would also provide an opportunity to use underutilized nutrient sources, i.e. seaweeds, which will also help in an overall reduction of the cost of developed products.
Social implications
The technology for developing pork nuggets using seaweed powders is simple and can be easily adopted by small-scale entrepreneurs and processors. The product developed in his study can have a wider consumer base in terms of superior functionality.
Originality/value
Research on the development of low-salt, fibre-enriched pork nuggets incorporating seaweed powders is very limited. Utilization of seaweeds in meat product formulations represents a promising and innovative approach, aimed at enhancing nutritional profiles while maintaining desirable textural and sensory characteristics. This novel area of study leverages unique functional characteristics of seaweeds, such as high fibre content and natural mineral richness, to create healthier products, which is in consonance with the UN Sustainable Development Goal of Good health and well-being. Exploring the potential of seaweeds aligns with the growing demand for functional meat products alongside addressing consumers’ preference for products with lower sodium content without compromising sensory quality.
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Anupama Vohra and Jasbir Singh
Jammu and Kashmir known for its scenic beauty, serene environment and bountifulness has been a witness to turbulent events starting from 1989, when the simmering volcano of…
Abstract
Jammu and Kashmir known for its scenic beauty, serene environment and bountifulness has been a witness to turbulent events starting from 1989, when the simmering volcano of infused hatred from across the border against India, and discriminatory practices of the politicians resulted in mistrust; and the demand for azadi (independence) was made through Kalashnikovs, grenades and bombs, kidnappings, mass demonstrations and other means of groundbreaking violence. To declare Kashmir an Islamic state, the militants spread fear amongst Kashmiri Pandits (KPs), the original Hindu inhabitants of Kashmir, through newspaper advertisements and pamphlets ordering them to leave Kashmir or face death. KPs initially resisted exodus. They looked for every possible way to avoid abandoning the place where their families had roots and their ancestors were consigned to flame. The present research paper will examine Rahul Pandita's narrative Our Moon Has Blood Clots to underscore the violence of KPs being thrown out of their homes, dangling between the status of ‘migrant KP’, ‘refugee KP’, ‘displaced KP’ to ‘reckon with the loss and gain of place, we (may) discover through the force of interpretation, forms of absence – of pain, of fear, of guilt, of desire’ (Kapur 47) to highlight the psyche of KPs in terms of resistance and survival, trauma and victimhood, struggle and survival.