Page 241 - Six Sigma Advanced Tools for Black Belts and Master Black Belts
P. 241

OTE/SPH
 OTE/SPH
                              Char Count= 0
                         3:4
 JWBK119-15
          August 31, 2006
        226      Development of A Moisture Soak Model For Surface Mounted Devices
        Table 15.2 Experimental units.
        Lead count              44                    68                    84
        Die size            120 × 120 mil         148 × 160 mil        210 × 210 mil
        DAP size            250 × 250 mil         280 × 280 mil        300 × 300 mil



        PLCCs were manufactured. The die and die attach pad (DAP) size were maximized so
        as to create a larger critical surface area and allow a higher likelihood of delamination.
        These are summarized in Table 15.2.
          The tests were carried out in accordance with the procedures and standard set
        by JEDEC, EIA/JESD22-A112A  11  and National Semiconductor specifications. The
        flowchart for a moisture absorption test is given in Figure 15.1.
          Votsch temperature--humidity chambers and a Mettler precision weighing scale
        were used for the moisture absorption and desorption tests. Before the actual com-
        mencement of the moisture test, calibrations for all the equipment were carried out.
        Since the weighing system is very important for this study, a gage repeatability and
        reproducibility was carried out to ensure the capability of the weighing system.
          Four samples of 20 units each were prepared for the four temperature--humidity
        test conditions of 30 C/60% RH, 60 C/60% RH, 85 C/60% RH, and 85 C/85% RH.
                                        ◦
                          ◦
                                                      ◦
                                                                       ◦
               Good Units  0hr Test  Sample size: 50 units
                  1     Weight      Initial weight


                  2     Bake        24 hrs
                                    @ 125 °C
                  3     Weight      Ensure units are totally dry through no change in weight. Step 1 to
                                    step 3 can be repeated with different baking duration till total dry
                                    weight is achieved.
                                    Weighing must be completed within 30 min after removal from oven.
                                    Units must be sent to the moisture chamber within 1 hr after
                                    weighing
                  4     Moisture Soak  6 hrs (initial)*
                                    @ X °C/X % RH          RH: Relative Humidity
                  5     Weight      Weighing must be completed within 30 min after removal from oven.
                                    Units must be sent to the moisture chamber within 2 hrs after
                                    weighing
                  6     Analysis of Results
                                    * For initial or earlier readings, moisture soak duration should be
                                    relatively short as the absorption curve may have a steep initial
                                    slope. For later readings, moisture soak duration may be longer as
                                    the absorption curve becomes asymptotic.

                                    Step 4 and step 5 are repeated with different moisture soak
                                    duration until the units reach saturation as identified by no additional
                                    increase in weight.
                        Figure 15.1 Flowchart for moisture absorption test.
   236   237   238   239   240   241   242   243   244   245   246