Influence of Annealing Temperature on the Magnetic Properties of Rapidly Quenched Nd,Pr2-Fe,Co,Ga,Ti,C14B-α-Fe Nanocomposite RibbonsReportar como inadecuado




Influence of Annealing Temperature on the Magnetic Properties of Rapidly Quenched Nd,Pr2-Fe,Co,Ga,Ti,C14B-α-Fe Nanocomposite Ribbons - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Advances in Materials Science and EngineeringVolume 2013 2013, Article ID 620761, 5 pages

Research Article

Advanced Material and Nanotechnology Laboratory, Institute of Advanced Technology ITMA, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia

Physics Department, Faculty of Science, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia

Advanced Materials and Renewal Energy Department, Iran Research Organization for Science and Technology IROST, Tehran, Iran

Received 26 September 2013; Accepted 8 November 2013

Academic Editor: Luís Cunha

Copyright © 2013 Rahim Sabbaghizadeh et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The effects of different heat treatment temperatures on the structure and magnetic properties of Nd-Fe-B nanocomposite permanent magnetic alloys with nominal composition of Nd9.4Pr0.6Fe74.5Co6B6Ga0.5Ti1.5C1.5 have been investigated. The most practical method to produce nanostructured metallic materials is rapid solidification. Melt spinning with constant wheel speed of  m-s was employed to produce ribbons. As-spun ribbons were examined by using differential scanning calorimetry DSC and X-ray diffractometer XRD with Cu-kα radiation. The ribbons were annealed at different temperatures in order to extract the best magnetic properties. The XRD and electron microscopy technique results confirm that grains are in the size of less than 50 nm. In addition, optimum magnetic properties were obtained at 700°C annealed temperature.





Autor: Rahim Sabbaghizadeh, Mansor Hashim, Reza Gholamipour, Ghazaleh Bahmanrokh, and Mohd Shamsul Ezzad Shafie

Fuente: https://www.hindawi.com/



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