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Effect of cooling rate on microstructure and microwave dielectric properties of MgO doped (Sr,Ca)TiO3-(Sm,Nd)AlO3 ceramics

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Abstract

The effect of MgO additive on phase composition, microstructure, sintering behavior, and microwave dielectric properties of 0.7(Sr0.01Ca0.99)TiO3-0.3(Sm0.75Nd0.25)AlO3 (7SCT-3SNA) ceramics prepared via conventional solid-state route were systematically investigated. MgO as additive showed no obvious influence on the phase composition of 7SCT-3SNA ceramics and all the samples exhibited pure perovskite structures. The presence of MgO additive effectively reduced the sintering temperature of 7SCT-3SNA ceramics from 1500 to 1380 °C. Besides, it is found that 0.5 wt% MgO could improve the uniformity of the grain morphology significantly, thus Q × f value enhanced consequently. Results also showed that enhanced Q × f value could be obtained as cooling rate slowed down. Superior microwave dielectric properties with an ε r of 44.96, a Q × f value of 45738 GHz (at 5.5 GHz), and τ f value of −2.46 ppm/°C are obtained for 0.5 wt% MgO doped 7SCT-3SNA ceramics sintered at 1380 °C with a cooling rate of 60 °C/h.

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Acknowledgements

The authors are grateful to the support of the Priority Academic Program Development of Jiangsu Higher Education Institution (PAPD) and the Program for Advanced Research and Key Technology in Industry of Jiangsu Province (BE2015007-1).

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Authors and Affiliations

  1. School of Mechanical Engineering, Jiangsu University of Technology, Changzhou, 213001, Jiangsu, China

    Wentao Xie, Qinxian Jiang, Qinglin Cao & Qinglin Chen

  2. College of Material Science and Engineering, Nanjing Tech University, Nanjing, 210009, Jiangsu, China

    Hongqing Zhou

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  1. Wentao Xie
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  2. Qinxian Jiang
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  3. Qinglin Cao
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  4. Qinglin Chen
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  5. Hongqing Zhou
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Correspondence to Wentao Xie.

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Xie, W., Jiang, Q., Cao, Q. et al. Effect of cooling rate on microstructure and microwave dielectric properties of MgO doped (Sr,Ca)TiO3-(Sm,Nd)AlO3 ceramics. J Mater Sci: Mater Electron 28, 6407–6412 (2017). https://doi.org/10.1007/s10854-016-6325-0

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  • DOI: https://doi.org/10.1007/s10854-016-6325-0

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