Microwave Sintering and Microwave Dielectric Properties of (1-x)Ca(0.61)La(0.26)TiO(3)-xNd(Mg(0.5)Ti(0.5))O(3) Ceramics.
Microwave Sintering and Microwave Dielectric Properties of (1-x)Ca(0.61)La(0.26)TiO(3)-xNd(Mg(0.5)Ti(0.5))O(3) Ceramics.
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(1×x)Ca0.61La0.26TiO3-xNd(Mg0.5Ti0.5)O3陶瓷的微波烧结及微波介电性能
DOI：
10.3390/ma14020438
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发表时间：
2021-01-17
期刊：
影响因子：
--
通讯作者：
Ai Y
中科院分区：
文献类型：
--
作者：
Yang S;Liang B;Liu C;Liu J;Fang C;Ai Y
采用微波烧结法制备了（1-x）Ca0.61La0.26TiO3-xNd(Mg0.5Ti0.5)O3 [(1-x)CLT-xNMT, x = 0.35~0.60]陶瓷。研究了烧结温度和成分对相形成、微观结构和微波介电性能的影响。结果表明：微波烧结比传统加热方法烧结温度更低，烧结时间更短；所有的（1-x）CLT-xNMT陶瓷都具有单一钙钛矿结构。随着x的增大，介电常数（ε）呈下降趋势；质量因子（Qf）先下降后显著上升；共振频率温度系数τf不断减小。0.65CLT-0.35NMT陶瓷具有优异的微波介电性能（ε = 51.3, Qf = 13,852 GHz, τf =−1.9 × 10−6/°C），可应用于移动通信领域。
The (1–x)Ca0.61La0.26TiO3-xNd(Mg0.5Ti0.5)O3 [(1–x)CLT-xNMT, x = 0.35~0.60] ceramics were prepared via microwave sintering. The effects of sintering temperature and composition on the phase formation, microstructure, and microwave dielectric properties were investigated. The results show that the microwave sintering process requires a lower sintering temperature and shorter sintering time of (1–x)CLT-xNMT ceramics than conventional heating methods. All of the (1–x)CLT-xNMT ceramics possess a single perovskite structure. With the increase of x, the dielectric constant (ε) shows a downward trend; the quality factor (Qf) drops first and then rises significantly; the resonance frequency temperature coefficient (τf) keeps decreasing. With excellent microwave dielectric properties (ε = 51.3, Qf = 13,852 GHz, τf = −1.9 × 10−6/°C), the 0.65CLT-0.35NMT ceramic can be applied to the field of mobile communications.
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影响因子：
--
作者：
Goldschmidt, VM
通讯作者：
Goldschmidt, VM
DOI：
10.1143/jjap.33.3984
发表时间：
1994-07-01
期刊：
JAPANESE JOURNAL OF APPLIED PHYSICS PART 1-REGULAR PAPERS SHORT NOTES & REVIEW PAPERS
影响因子：
--
作者：
REANEY, IM;COLLA, EL;SETTER, N
通讯作者：
SETTER, N
用于 5G 应用的改进三层微波介电陶瓷
DOI：
10.1016/j.jeurceramsoc.2020.09.008
发表时间：
2021-01-01
影响因子：
5.7
作者：
Wang, Shun;Luo, Weijia;Qiao, Jianli
通讯作者：
Qiao, Jianli
影响因子：
5.2
作者：
Lin, Shih-Hung;Chen, Yuan-Bin
通讯作者：
Chen, Yuan-Bin
影响因子：
3.2
作者：
Kipkoech, ER;Azough, F;Freer, R
通讯作者：
Freer, R