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Y. Wang, Q. Li, C. Zhang and B. Li, “Effect of Fe/Sr mole ratios on the formation and magnetic properties of SrFe12O19 microtubules prepared by sol-gel method,” Journal of Magnetism and Magnetic Materials, Vol. 321, No. 19, October 2009, pp. 3368-3372.

has been cited by the following article:

• TITLE: Synthesis and Magnetic Properties of Conventional and Microwave Calcined Strontium Hexaferrite Powder

  AUTHORS: Kanagesan Samikannu, Jesurani Sinnappan, Sivakumar Mannarswamy, Thirupathi Cinnasamy, Kalaivani Thirunavukarasu

  KEYWORDS: Sol-Gel, Strontium Hexaferrite, D-Fructose, Magnetization

  JOURNAL NAME: Materials Sciences and Applications, Vol.2 No.6, June 24, 2011

  ABSTRACT: Powders of strontium hexaferrite (SrFe12O19 - SrF) have been prepared by the sol-gel process. The prepared precursor was calcined in two different calcination techniques, using conventional furnace and microwave furnace. Thermal analysis studies showed exothermic and endothermic reaction peak at room temperature to 1200°C. An investigation of SrFe12O19 crystalline powder from the structural and magnetic aspect is performed using X-ray diffraction (XRD), High resolution scanning electron microscopy (HR-SEM) and vibrating sample magnetometer (VSM). The average particle diagonal size of SrFe12O19 powder was 80 - 100 nm in conventional and 40 - 70 nm in microwave calcinations respectively. XRD result showed the formation of SrFe12O19 of the sample calcined at 900oC with Fe/Sr: D-Fructose ratio = 12.