Fin Field Effect Transistor (FinFET) technology has increasingly been adopted for use within integrated circuits thanks to its superior electrical integrity and scalability. However a steady increase in vulnerability of FinFET circuits to negative bias temperature instability (NBTI) has recently become one of the major lifetime reliability problems. In this paper we propose a simulation framework to address NBTI in combinational circuits implemented with 14-nm tri-gate FinFET predictive technology. Particle swarm optimization (PSO) algorithm is applied to construct an accurate long-term NBTI degradation model from cycle-by-cycle data history. The proposed simulation methodology provides accurate results with high efficacy in computation time compared to reference models. From the proposed framework the average delay degradation for all experimental circuits under normal operation after 10-year NBTI stress is approximately 6% yet temperature variation in the circuit strongly influences NBTI degradation.

For modern processors two reliability issues namely increased leakage power and soft error rate continue to intensify as device technologies scale down to nanometers. While many researchers have proposed methods to efficiently control leakage power by tuning body bias few recent works have considered the quantitative negative impact of this technique on circuit soft error vulnerability. In this paper we introduce a novel body bias based approach for reliability improvement that correlates leakage reduction and soft error immunity degradation. The experimental results show that the proposed technique provides satisfactory leakage reduction with confined soft error degradation in 32 nm high-k/metal gate benchmark circuits.

The research objectives were (1) to study its traceability system and (2) study the relationship model of on the traceability process of the meat processing industry in Thailand to support the ASEAN Economic Community and (3) to determine the consistency of the empirical data. The variables used in this study were the transformation process as the independent variable; the supply chain production process and the certification process as the mediator variables; and the animal disease control traceability and supply chain of Halal meat-processing industry in Thailand to support the Economic Community Asia as dependent variables. Qualitative and quantitative mixed methods study was applied using the questionnaires to collect data from 510 meat sample operators in Thailand. The statistical methods used to analyze data were the frequency percentage average value standard deviation and structural equation model. The results revealed that the model was well consistent with the empirical data. Chi – Square (χ) value was 288.297 at the degrees of freedom (df) of 256 with the probability p-value equal to 0.081 and chi - square relative (χ22/df) of 1.126. The index of harmony (GFI) was equal to 0.965 and modified harmony index measuring (AGFI) was equal to 0.933 and the index measuring the comparative (CFI) equal to .965 with the accuracy in estimating the parameters (RMSEA) equal to 0.016. In addition the quality of transformation process the supply chain production process the certification process and the animal disease control traceability directly influenced on the traceability process of in the supply chain of Halal processed meat industry in

The purpose of studying the ice cream cones and wheat bran and black sesame meal is study to appropriate ratio of wheat bran per black sesame meal in production Ice cream cones. And evaluating the physical quality chemical and microorganisms. And to study the shelf life of ice cream cone. The ice cream cones of wheat bran and black sesame meal appropriate such as the ratio of wheat bran per black sesame meal are 5% and 10% by there is the highest scores on overall. Which the amount of wheat bran and black sesame mean score of the color odor flavor crispness and favor. Overall the differences were statistically significant (p <0.05). From quality analysis was found that the color = 6.83 . 1.46. The color is dark brown. The ice cream cone with a thickness at 0.31 . 0.05 cm Hardness at = 1.36.at the Aw = 0.33 . 0.04. There is moisture content at 1.32 . 0.02%. And not found of 0.15 microorganisms such as yeast and mold. Ice cream cone vacuum packaging and a period is 30 days at room temperature (35.5 . C). The color remained but there is increasing trend of Aw moisture and the growth of microorganisms. For the test of consumer they accept both. By there is the highest scores on color odor flavor crispness and favor. Which the all scores of consumers is in medium.

This research aims to develop innovative packaging and product from silk of Na Pho Buriram and to transfer technology and develop innovative packaging format silk products Na Pho Buriram To develop community standard include Textile products and souvenirs. Population and sample in this research is Silk Weaving Group Ban Na Pho Buriram province. The research is the silk Na Po Box packaging requirements the format of the packaging box branded the symbol of the initiative of HRH Princess Sirindhorns. Chakri. Thailands symbol Emboss gold Focus style simple Product details and specifications about the history of a plate inserted inside a detailed specification of the graphics package by community standard (the assistant) in the packaging textile. The graphics on the packaging using the copier The printer on paper and stickers are saving strategies and to reduce production costs in accordance with the potential and the resources available within the community. The main materials used for the construction of the packaging is paper the material consists of a ribbon rope and plastic sheeting. Method of producing packaging structures are molded by hand and structural packaging not glued.