The flavor transition process $b\rightarrow s\gamma$ in the $U(1)_X$SSM with the mass insertion approximation

TL;DR

This paper investigates the $b ightarrow s\gamma$ flavor transition in the $U(1)_X$SSM model using the mass insertion approximation to identify key parameters affecting the process and improve alignment with experimental data.

Contribution

It applies the mass insertion approximation to the $U(1)_X$SSM, providing insights into parameter effects on the $b ightarrow s\gamma$ process and enhancing data fitting.

Findings

Identified parameters significantly influencing $b ightarrow s\gamma$

Provided analytic results consistent with experimental data

Highlighted the role of specific model parameters in flavor transitions

Abstract

People extend the MSSM with the local gauge group $U(1)_X$ to obtain the $U(1)_X$SSM. In the framework of the $U(1)_X$SSM, we study the flavor transition process $b\rightarrow{s\gamma}$ with the mass insertion approximation (MIA). By the MIA method and some reasonable parameter assumptions, we can intuitively find the parameters that have obvious effect on the analytic results of the flavor transition process $b\rightarrow{s\gamma}$. By means of the influences of different sensitive parameters, we can obtain reasonable results to better fit the experimental data.