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    • 10. 发明授权
    • Method of optimizing seasoning recipe for etch process
    • 优化蚀刻工艺调味配方的方法
    • US07118926B2
    • 2006-10-10
    • US10652403
    • 2003-08-29
    • Hong ChoChang-Jin KangKyeong-Koo ChiCheol-Kyu LeeHye-Jin Jo
    • Hong ChoChang-Jin KangKyeong-Koo ChiCheol-Kyu LeeHye-Jin Jo
    • H01L21/00
    • H01L21/67253H01L21/32137H01L21/67069H01L22/20
    • A method for optimizing a seasoning recipe for a dry etch process. The method includes setting a critical value of reproducibility, a main etch recipe, and a preliminary seasoning recipe. A test wafer is then etched using the preliminary seasoning recipe in a dry etch chamber. Next, a main etch process is performed with respect to at least 10 run wafers in the dry etch chamber using the main etch recipe and an end-point detection time for each wafer is determined. An initial dispersion and a standard deviation are then determined using the determined end-point detection times. The critical value of reproducibility is then compared to the initial dispersion. If the initial dispersion is equal to or less than the critical value of reproducibility, the preliminary seasoning recipe is used as the seasoning recipe, otherwise the preliminary seasoning recipe is modified and the process is repeated until an optimal seasoning recipe is determined.
    • 一种优化干蚀刻工艺调味配方的方法。 该方法包括设置重现性的临界值,主蚀刻配方和初步调味配方。 然后使用干蚀刻室中的初步调味配方蚀刻测试晶片。 接下来,使用主蚀刻配方对干蚀刻室中的至少10个运行晶片执行主蚀刻处理,并且确定每个晶片的终点检测时间。 然后使用确定的终点检测时间确定初始色散和标准偏差。 然后将重现性的临界值与初始色散进行比较。 如果初始分散度等于或小于再现性的临界值,则使用初步调味配方作为调味配方,否则初步调味配方被修改,重复该过程直到确定最佳调味配方。