<p>The influence of strontium deficiency on the magnetic and magnetocaloric properties of Pr<sub>0.7</sub>Sr<sub>0.3–x</sub>MnO<sub>3</sub> (x = 0.05 and 0.1) perovskite compounds were studied. From the magnetic measurements, a second-ordered magnetic phase transition from the ferromagnetic to the paramagnetic state was noticed at the Curie temperature T<sub>C</sub>, which was found to decrease from 207 to 161&#xa0;K with increasing strontium-deficiency rate. In addition, maximum magnetic entropy change (–&#xa0;ΔS<sup>Max</sup>) for x = 0.05 and 0.1 samples was found to reach ∼2.5&#xa0;J/kg K under an applied magnetic field of 2&#xa0;T, which is sufficient for potential applications in magnetic refrigeration. The Relative Cooling Power was enhanced in strontium deficient compounds. Through theoretical calculations, we have predicted a theoretical composite, based on x = 0.05 and x = 0.1 samples, showing an improved magnetocaloric effect in a wide temperature range.</p>

错误:搜索内容不能为空,请输入英文关键词
错误:关键词超出字数限制,请精简
高级检索

Improvement of magnetocaloric properties by strontium deficiency in Pr0.7Sr0.3MnO3 manganite

  • Ikhlass Ben Salem,
  • Akram Krichene,
  • Wahiba Boujelben

摘要

The influence of strontium deficiency on the magnetic and magnetocaloric properties of Pr0.7Sr0.3–xMnO3 (x = 0.05 and 0.1) perovskite compounds were studied. From the magnetic measurements, a second-ordered magnetic phase transition from the ferromagnetic to the paramagnetic state was noticed at the Curie temperature TC, which was found to decrease from 207 to 161 K with increasing strontium-deficiency rate. In addition, maximum magnetic entropy change (– ΔSMax) for x = 0.05 and 0.1 samples was found to reach ∼2.5 J/kg K under an applied magnetic field of 2 T, which is sufficient for potential applications in magnetic refrigeration. The Relative Cooling Power was enhanced in strontium deficient compounds. Through theoretical calculations, we have predicted a theoretical composite, based on x = 0.05 and x = 0.1 samples, showing an improved magnetocaloric effect in a wide temperature range.