Structural and electrical properties of microwave processed Ag modified KNN-LS ceramics

Prakash Palei, Pawan Kumar, Dinesh Kumar Agrawal

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

Microwave processing steps of 0.95[(K 0.5 Na 0.5 ) 0.94 Ag 0.06 NbO 3 ]-0.05[LiSbO 3 ]/(KNAN- LS) lead free ferroelectric ceramics were optimized for better densification and electrical properties. Calcination temperature and time for single perovskite phase formation were optimized and found to be 850°C for 60 min., respectively. Crystal structural study revealed the presence of mixed structure in the microwave processed (MWP) KNAN-LS ceramics. The sintering of the KNAN-LS ceramics was carried out at 1080°C for 10 min, 20 min and 30 min, respectively, and the sample sintered for 20 min exhibited best properties.

Original languageEnglish (US)
Pages (from-to)76-82
Number of pages7
JournalJournal of Microwave Power and Electromagnetic Energy
Volume46
Issue number2
DOIs
StatePublished - Jan 1 2012

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Structural properties
Electric properties
electrical properties
Microwaves
ceramics
microwaves
Ferroelectric ceramics
Densification
Perovskite
Calcination
Sintering
densification
roasting
Crystals
sintering
Processing
Temperature
crystals
temperature
perovskite

All Science Journal Classification (ASJC) codes

  • Electronic, Optical and Magnetic Materials
  • Ceramics and Composites
  • Condensed Matter Physics
  • Metals and Alloys
  • Electrical and Electronic Engineering

Cite this

Palei, Prakash ; Kumar, Pawan ; Agrawal, Dinesh Kumar. / Structural and electrical properties of microwave processed Ag modified KNN-LS ceramics. In: Journal of Microwave Power and Electromagnetic Energy. 2012 ; Vol. 46, No. 2. pp. 76-82.
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Structural and electrical properties of microwave processed Ag modified KNN-LS ceramics. / Palei, Prakash; Kumar, Pawan; Agrawal, Dinesh Kumar.

In: Journal of Microwave Power and Electromagnetic Energy, Vol. 46, No. 2, 01.01.2012, p. 76-82.

Research output: Contribution to journalArticle

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