Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Ashish Dhall"'
Autor:
Sriram Srinivasan, Ashish Dhall, Ram S. Viswanath, Ravi Mahajan, Kemal Aygun, Sujit Sharan, Zhi-Guo Qian, Wei-Lun Jen
Publikováno v:
IEEE Transactions on Components, Packaging and Manufacturing Technology. 9:1952-1962
This article provides an overview of the embedded multidie interconnect bridge (EMIB) multichip packaging (MCP) technology. EMIB is a unique packaging paradigm that provides very high-density interconnects (currently in the range of 500–1000 I/O/mm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3524ff1b24503689697d47ded8845244
https://doi.org/10.1109/tcpmt.2019.2942708
https://doi.org/10.1109/tcpmt.2019.2942708
Autor:
Ravi Mahajan, Zhiguo Qian, Robert L. Sankman, Ashish Dhall, Debendra Mallik, Rosch Jonathan, Islam A. Salama, Kemal Aygun
Publikováno v:
Advances in Embedded and Fan-Out Wafer-Level Packaging Technologies
This chapter presents comparisons between planar architectures that use silicon back‐end wiring technologies that essentially represent the upper end of the I/O/mm/layer spectrum and offer silicon‐level connectivity on package. Embedded multi‐d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29e035358939cbd2a1b6abfb86d24ed9
https://doi.org/10.1002/9781119313991.ch23
https://doi.org/10.1002/9781119313991.ch23
Publikováno v:
Journal of Food Engineering. 113:299-309
A multiphase model based on unsaturated flow in a hygroscopic porous medium, which accounts for the important physical phenomena that take place during thermal treatment of meat, is developed. Frozen meat is considered as a porous solid comprising of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b7821e824b2837e56e12021b7cf25f9
https://doi.org/10.1016/j.jfoodeng.2012.05.030
https://doi.org/10.1016/j.jfoodeng.2012.05.030
Publikováno v:
Journal of Food Engineering. 110:428-440
Vacuum frying is an alternative method to the traditional atmospheric deep-fat frying that offers the health benefits associated with lower concentrations of acrylamide and less adverse effects on oil quality while still preserving the natural color
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9abe307bb2acee8be7b55daa657a9005
https://doi.org/10.1016/j.jfoodeng.2011.12.024
https://doi.org/10.1016/j.jfoodeng.2011.12.024
Autor:
William A. Wood, Ashish Dhall, Ashim K. Datta, Gary G. Squier, Jacob George, Muluwork Geremew
Publikováno v:
Drying Technology. 30:607-618
Multiphase transport model to simulate drying of honeycomb ceramic substrates in a conventional (hot air) drier is developed. Heat and moisture transport in the honeycomb walls as well as channels is modeled. The model predictions are validated again
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5208079b0aa8421e6a6175454c9f9ebc
https://doi.org/10.1080/07373937.2011.645979
https://doi.org/10.1080/07373937.2011.645979
Autor:
Ashim K. Datta, Ashish Dhall
Publikováno v:
Chemical Engineering Science. 66:6482-6497
A comprehensive poromechanics-based modeling framework that can be used to model transport and deformation in food materials under a variety of processing conditions and states (rubbery or glassy) has been developed. Simplifications to the model equa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58e720bbce90e91f81ba46237785056a
https://doi.org/10.1016/j.ces.2011.09.001
https://doi.org/10.1016/j.ces.2011.09.001
Publikováno v:
Transport in Porous Media. 88:399-419
Most foodstuffs are viscoelastic in nature and they experience volume change when soaked. Moisture transport affects the volume change of foodstuffs in a soaking process and vice versa. Studies of soaking of foodstuffs that involve rigorous two way c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c01e49e647aba4f906b745a2da8e4e43
https://doi.org/10.1007/s11242-011-9746-5
https://doi.org/10.1007/s11242-011-9746-5
Autor:
Ashim K. Datta, Ashish Dhall
Publikováno v:
Procedia Food Science. 1:1202-1208
Physics-based models provide increased understanding and predictive capabilities that can increase efficiency in food product, process, and equipment design, and improve quality and safety. However, certain key food specific developments are needed t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f0899a2c75892672d8280db1744fa3c
Publikováno v:
Transport in Porous Media. 84:335-369
A thermomechanical theory for multiphase transport in unsaturated swelling porous media is developed on the basis of Hybrid Mixture Theory (saturated systems can also be modeled as a special case of this general theory). The aim is to comprehensively
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::318da8e27577e7c2aaa94d41dab829ed
https://doi.org/10.1007/s11242-009-9505-z
https://doi.org/10.1007/s11242-009-9505-z
Publikováno v:
AIChE Journal. 55:2448-2460
The 3D nongray radiative heat exchange in a near-infrared commercial oven is modeled. The spectrum is divided into into four gray bands to model the narrow wavelength range in which the halogen heat source radiates, the wavelength dependence of the f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c632d38be149a3cbf8a12b805a1ccfc9
https://doi.org/10.1002/aic.11903
https://doi.org/10.1002/aic.11903