Evaluation of Quality of SiliconKopper Interfaces In IC Packaging

نویسنده

  • J. Abdul
چکیده

The silicon die and copper lead-frame in IC packaging are bonded by die attach adhesive, and the quality of the interface is a critical issue in the reliability testing of IC packaging and during the manufacturing process. Common defects such as crack and delamination can be detected using C-mode ultrasonic microscopy method with sufficient confidence. However, weak interface due to weak adhesion and poor cohesion has often gone undetected and may become potential defective area at a later stage. There is a desire to study the interface quality quantitatively, so the potential defective area can be evaluated and identified early. This paper describes the work in evaluating the quality of the interfaces that typically exist in IC packages by using longitudinal ultrasonic wave propagation with contact transducers. An interface spring model is used to predict the ultrasonic reflection coefficient relationship with varying interfacial spring constants. Experimental results of normal incidence reflection coefficients are obtained from the twolayered specimen bonded with die attach adhesive under varying conditioning process that simulates the degrading of the interface, and from samples under shear loading. Good qualitative agreement between the measurement and the prediction is obtained, and shows the reflection coefficient depends strongly on the interface quality. The study demonstrates that the quantification of the interface quality is possible, and reflection coefficient can be used as a criterion.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Effect of Freezing and Vacuum Packaging on Quality Properties of Pistachio Powder During Storage

Pistachio powder is a product used today in confectionery, ice cream, pistachio paste and other foods. Considering the higher rate of spoilage and oxidation in pistachio powder, developing methods to increase the shelf-life of this product is therefore important. In this study the effect of  freezing and vacuum packaging on the quality characteristics of pistachio powder during storage was inve...

متن کامل

Preparation and Rheological Property Evaluation of LDPE/ Zinc Oxide Nanocomposite Films for Food Packaging Application

Nowadays, nanoscale innovations in the forms of pathogen detection, active packaging, antimicrobial packaging and barrier formation are poised to elevate food packaging to new heights. Antimicrobial nanocomposite LDPE films containing ZnO nanoparticles at different concentrations (e.g. 1%, 3%, 5%  and 3%  nano-ZnO pulse 10% polyethylene grafted maleic anhydride (PE-g-MA), w/w pure LDPE), were p...

متن کامل

Preparation and Rheological Property Evaluation of LDPE/ Zinc Oxide Nanocomposite Films for Food Packaging Application

Nowadays, nanoscale innovations in the forms of pathogen detection, active packaging, antimicrobial packaging and barrier formation are poised to elevate food packaging to new heights. Antimicrobial nanocomposite LDPE films containing ZnO nanoparticles at different concentrations (e.g. 1%, 3%, 5%  and 3%  nano-ZnO pulse 10% polyethylene grafted maleic anhydride (PE-g-MA), w/w pure LDPE), were p...

متن کامل

Effect of different packaging methods on shelf life of hot smoked rainbow trout (Oncorhynchus mykiss) during storage at 0-2ºC

This study was carried out to investigate the effects of three different packing methods including modified atmosphere, vacuum and common packaging on chemical, microbial and sensorial quality and shelf life of hot smoked Rainbow trout (Oncorhynchus mykiss) during storage at refrigerated temperature. For hot smoking, rainbow trout were gutted and cut in butterfly form and washed. Fish gutted br...

متن کامل

Effect of the Physical Properties of Composite Packaging Materials on Keeping Quality of Smoked Catfish

Six different composite packaging materials were tested with the trades’ practice of polythene bags in storing smoked catfish for a period of six months. The thickness of the packaging materials ranges from 0.23 to 046 mm with water and oil absorption rates of the packaging materials varies from 0.23 to 10.00 and 0.28 to 10.857 glcm2/mm respectively. The impact resistance weight also varies fro...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:

دوره   شماره 

صفحات  -

تاریخ انتشار 2004