Impact of the crystal orientation of Fe-doped lithium niobate on photo-assisted proton exchange and chemical etching.

Photo-assisted proton-exchange (PAPE) is carried out on the +c- and y-surfaces of Fe-doped LiNbO3 crystals and the impact of the crystal orientation on the PAPE and the subsequent photo-assisted chemical etching (PACE) is investigated. The proton distributions and the morphologies of the proton-exchanged surfaces are studied by using Micro-FT-IR, Micro-Raman, optical and scanning electron microscopy. Through the PAPE process the proton-exchange can be confined in a specific region by an incident laser beam with fixed intensity profile. It is found that the y-surface is much more fragile than the +c-surface and that micro-cracks are easily generated on the y-surface during the PAPE process. Moreover, the range and number of these micro-cracks can be controlled by the experimental parameters of the PAPE process. The etching morphology of the y-surface shows apparent directional features along the c-axis of LiNbO3 crystal and the proton spatial distribution is found elongated along the c-axis. Both effects are attributed to the accumulation of photovoltaic charges at the two sides of the illumination area along the c-axis.

Effect of mixing time on the structural characteristics of noodle dough under vacuum.

The structural characteristics of noodle dough under different vacuum mixing times were investigated using three flour samples by texture profile analysis (TPA), SEM, FTIR micro-imaging, and by measuring the glutenin macropolymer and free -SH content. The sheeted dough mixed for 8 min presented better textural properties and a more compact and even microstructure. Insufficient mixing resulted in an uneven distribution and an inadequately developed gluten network, especially for weak-gluten flour (Jimai 22). Excessive mixing was detrimental to the developed dough network and decreased the uniformity of component spatial distribution. Furthermore, excessive mixing led to a decrease in GMP content as well as the increase in free -SH content. Flours with different protein characteristics behaved differently. The TPA, microstructure and free -SH content of dough of Zhengmai 366 was less affected by mixing time than that of Jimai 22, suggesting that strong-gluten flour has better noodle dough mixing tolerance.

Photo-assisted proton exchange and chemical etching on Fe-doped lithium niobate crystals.

We report the photo-assisted proton exchange and chemical etching on Fe-doped LiNbO(3) crystals. Selective proton exchange and chemical etching are realized through the 455nm-laser irradiation on the crystal surface in pyrophosphoric acid. Optical microscopy and Micro-IR spectroscopy analysis show that the hydrogen incorporation is confined spatially by the laser irradiation. Moreover, under the laser irradiation, + z surface is found to be more easily etched than -z surface. This unexpected etching anisotropy is attributed to the photogalvanic effect of the crystal.