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

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 $b\to s\gamma$ 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 $b\to s\gamma$. By means of the influences of different sensitive parameters, we can obtain reasonable results to better fit the experimental data.