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Effect of microwave sintering on microstructural and magnetic properties of strontium hexaferrite using sol–gel technique

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Abstract

The sol–gel method is used to prepared hexaferrite using d-Fructose as a fuel. The effect of sintering temperature on the microstructure of SrFe12O19 ceramics is analyzed. The observed XRD results indicate a well-formed crystalline phase of dense hexagonal SrFe12O19 ceramics. From this analysis, no secondary phases are identified. The microstructure of the sintered single phase M-type ferrites ceramics displays a hexagonal-platelet like morphology. Sintering temperature can markedly affect the grains in sintered ferrite. The sintered product is shown to be dense microstructure with relatively small grains. The maximum sintered density 95 % was obtained at lower temperature of 1,150 °C. In addition, saturation magnetization (50.43 emu/g) and the coercivity (Hc) 5,594.53 Gauss were observed.

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Acknowledgments

The authors thank SRM University for providing the facilities available in Nanotechnology center and ITMA, UNIVERSITI PUTRA MALAYSIA for the pre-submission final editing of this paper.

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Authors and Affiliations

  1. Materials Synthesis and Characterization Laboratory (MSCL), Institute of Advanced Technology (ITMA), Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

    S. Kanagesan, M. Hashim, I. Ismail & C. S. Ahmod

  2. Department of Physics, Jeyaraj Annapackium College for Women, Periyakulam, 625601, Tamil Nadu, India

    S. Jesurani

  3. Department of Physics, Center for Material Science and Nano Devices, SRM University, Kattankulathur, 603 203, Tamil Nadu, India

    T. Kalaivani

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  1. S. Kanagesan
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  2. M. Hashim
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  3. S. Jesurani
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  4. T. Kalaivani
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  5. I. Ismail
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  6. C. S. Ahmod
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Correspondence to S. Kanagesan.

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Kanagesan, S., Hashim, M., Jesurani, S. et al. Effect of microwave sintering on microstructural and magnetic properties of strontium hexaferrite using sol–gel technique. J Mater Sci: Mater Electron 24, 3881–3884 (2013). https://doi.org/10.1007/s10854-013-1333-9

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  • DOI: https://doi.org/10.1007/s10854-013-1333-9

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