Structure and magnetic properties of the Nd9.5Fe84.5B6 alloy subjected to severe plastic deformation and annealing


Cite item

Full Text

Open Access Open Access
Restricted Access Access granted
Restricted Access Subscription Access

Abstract

The effect of severe plastic deformation (SPD) by torsion and subsequent annealing on the structure and magnetic properties of the cast Nd9.5Fe84.5B6 alloy is studied. SPD by torsion is shown to lead to partial amorphization of the Nd2Fe14B phase and the precipitation of α-Fe; subsequent annealing results in the crystallization of the amorphous phase and the formation of a nanocomposite Nd2Fe14B/α-Fe structure. After SPD by torsion at 20 revolutions and annealing at 873 K, the (101) texture is formed; in this case, the coercive force is Hc = 360 kA/m and the maximum energy product is (BH)max = 166 kJ/m3. The residual magnetization and the squareness ratio of the hysteretic loop of the textured alloy decrease as the ambient temperature decreases.

About the authors

V. P. Menushenkov

National University of Science and Technology MISiS

Author for correspondence.
Email: menushenkov@gmail.com
Russian Federation, Leninskii pr. 4, Moscow, 119049

I. V. Shchetinin

National University of Science and Technology MISiS

Email: menushenkov@gmail.com
Russian Federation, Leninskii pr. 4, Moscow, 119049

S. V. Chernykh

National University of Science and Technology MISiS

Email: menushenkov@gmail.com
Russian Federation, Leninskii pr. 4, Moscow, 119049

A. G. Savchenko

National University of Science and Technology MISiS

Email: menushenkov@gmail.com
Russian Federation, Leninskii pr. 4, Moscow, 119049

M. V. Gorshenkov

National University of Science and Technology MISiS

Email: menushenkov@gmail.com
Russian Federation, Leninskii pr. 4, Moscow, 119049

D. G. Zhukov

National University of Science and Technology MISiS

Email: menushenkov@gmail.com
Russian Federation, Leninskii pr. 4, Moscow, 119049


Copyright (c) 2017 Pleiades Publishing, Ltd.

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies