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Hybrid Cleaning with Plasma for Increased Yield
Nickerson, Ron 한국마이크로전자및패키징학회 1998 International Symposium on Microelectronics and Pa Vol.1 No.1
This seminar is intended to provide a general understanding of: 1. What is a plasma? 2. The interaction mechanisyns between organics and plasma. 3. A brief overview of process and systc:n configurations. Plasma is the most environmentally safe method of both organic removal andi surface modification to date. Plasma processes can be tailored to both in-line and batch production product lines. Hybrid circuits have begun to approach the critical dimensions of semiconductors in the late 1960's. These new $quot;smaller$quot; circuits are presenting a whole new criteria for cleaning and removal of organics before bonding. This seminar will review the current industry and how it addresses the cleaning issue in terms of effectiveness and application.
MONETARY NEUTRALITY AND OPTIMALITY WITH SYMMETRIC PARTIAL INFORMATION
COURCHANE, MARSHA J .,NICKERSON, DAVID B . 한국국제경제학회 1988 International Economic Journal Vol.2 No.4
The neutrality and optimality of countercyclical monetary policy are examined in a representative economy featuring competitive equlibria in multiple markets and rational expectations based on a form of private information about current stochastic innivations in the economy. A necessary and sufficient condition for the neutrality of monetary policy is stated in terms of restrictions on the parameters of the linear rule describing prospective monetary feedback. Optimal monetary policy is fully characterized in terms of an alternative set of parameter restrictions. Optimal monetary feedback completely stabilized deviations in commodity output by eliminating the influence of those current innovations about which agents cannot directly obseve from the rational expectations of agents.
Natallia Varankovich,Maria F. Martinez,Michael T. Nickerson,Darren R. Korber 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.1
Pea protein-alginate microcapsules with or without a chitosan coating and containing Lactobacillus rhamnosus R0011 and L. helveticus R0052 were produced by extrusion and tested for survivability during storage and in an in vitro gastrointestinal environment. Both microcapsule formulations provided significant protection for cells incubated in synthetic stomach juice at 37oC for 2 h, followed by 3 h in simulated intestinal fluid, relative to non-encapsulated bacteria. However, evaluation of cell viability during 9 weeks of storage at room temperature revealed that chitosan coating significantly improved microcapsule performance compared to non-coated microcapsules. Refrigerated storage had no negative impact on the microcapsule protection ability of both types of microcapsules. Notably, chitosan-containing microcapsules showed much higher bacterial survival counts during challenge tests even after storage. Moreover, the addition of chitosan to the microcapsule formulation did not increase the microcapsule size.
Ashish Singhal,Andrea K. Stone,Albert Vandenberg,Robert Tyler,Michael T. Nickerson 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
The functionality and surface characteristics of protein isolates prepared from seven genotypes of faba bean were investigated. All factors studied were independent of genotype. The average protein and isolate (~94% protein) yields were ~77% and ~25%, respectively, using an alkaline extraction process followed by isoelectric precipitation. The overall averages were: surface charge +22.1 mV, surface hydrophobicity 47.2 arbitrary units, and surface and interfacial tensions of 65.0 mN/ m and 10.7 mN/m, respectively. The ratio of the major globulin fractions (legumin:vicilin) shifted from 3.8 for the flours to 4.5 in the isolates. Average values for foaming capacity and stability, emulsion capacity, creaming stability, oil holding capacity, emulsifying activity and stability indices, and solubility were 162.0%, 65.0%, 184.0 g/g, 94.0%, 5.7 g/g, 13.0 m2/g, 10.7 min, and 81.0%, respectively. The lack of significant varietal effects would be advantageous to food processors as the source of the feedstock would not affect ingredient functionality.
Influence of the extrusion parameters on the physical properties of chickpea and barley extrudates
Aleksandar Yovchev,Andrea Stone,Shannon Hood-Niefer,Michael Nickerson 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.2
In this research, the effects of extrusion processing [exit-die temperature (120–150oC), moisture content (20–24% wet basis), and screw speed (260–340 rpm)] on the specific mechanical energy and physical properties (expansion ratio, bulk density, and hardness) of desi chickpea and hullless barley extrudates were estimated using response surface methodology. Exit-die temperature and feed moisture content, as well as the interaction between them were the factors that affected the product responses the most. Significant correlation was found between the hardness and bulk density (positive), hardness and expansion ratio (negative), and bulk density and expansion ratio (negative) for both chickpea and barley extrudates. Desirable characteristics (high expansion, low bulk density, and hardness) for chickpea were obtained at high exit-die temperature, relatively high moisture, and high screw speed. As for the barley extrudates, high exit-die temperature, low moisture, and moderate to high screw speed were identified as optimal.
Jiapei Wang,Darren R. Korber,Nicholas H. Low,Michael T. Nickerson 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2
Highly acid-sensitive Bifidobacterium adolescentis (ATCC 15703) cells were entrapped in pea, soy, faba, and lentil protein-alginate capsules and subjected to challenge studies in synthetic gastric juice (SGJ, pH 2.5/37oC) and intestinal fluids (SIF, pH 6.5/37oC). B. adolescentis cells trapped in pea, soy, faba, and lentil protein-alginate capsules showed 1.9, 3.3, 5.1, and 5.5 log reductions in cell numbers, respectively after a 2 h challenge. Release of encapsulated B. adolescentis cells in SIF over 3 h indicated that after the first 10 min, almost all cells were released, regardless of the wall material. Storage of pea protein-based capsules was also tested in commercial orange, pineapple, and white grape juices at 4 and 22℃ for a 6-week duration. Encapsulated B. adolescentis cells survived in pineapple and white grape juice, but not in orange juice.