Phase composition, structure, and magnetic properties of Fe–Zr–N films produced by magnetron sputtering of heated target


Cite item

Full Text

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

Abstract

The phase-structural state and magnetic properties, specifically, the saturation induction Bs and the coercive field Hc, of Fe–Zr–N films are characterized in a wide range of chemical compositions. The films are obtained by reactive magnetron sputtering in an Ar + N2 atmosphere at different concentrations of N2 (0, 5, and 15 vol %) using the FeZrX targets heated above the Curie temperature. Single-phase (bcc α-Fe(Zr,N) solid solution), two-phase (α-Fe(Zr,N) + Fe4N, α-Fe + ZrO2–x), and three-phase (α-Fe(Zr,N) + Fe4N + Fe3N) films with a nanocrystalline (grain size of 2 to 14 nm), amorphous, and mixed (amorphous + nanocrystalline) structure are formed. The nanocrystalline films are strong ferromagnets exhibiting a high saturation induction Bs (0.5 to 2.1 T) and low coercive field Hc (40 to 1100 A/m). The films with the amorphous and mixed (amorphous + nanocrystalline) structure are weak ferromagnets (Bs is about 1 to 7 mT).

About the authors

E. N. Sheftel

Baikov Institute of Metallurgy and Materials Science

Author for correspondence.
Email: sheftel@imet.ac.ru
Russian Federation, Leninskii pr. 49, Moscow, 119991

V. A. Tedzhetov

Baikov Institute of Metallurgy and Materials Science

Email: sheftel@imet.ac.ru
Russian Federation, Leninskii pr. 49, Moscow, 119991

E. V. Harin

Baikov Institute of Metallurgy and Materials Science

Email: sheftel@imet.ac.ru
Russian Federation, Leninskii pr. 49, Moscow, 119991

Ph. V. Kiryukhantsev-Korneev

National University of Science and Technology MISiS

Email: sheftel@imet.ac.ru
Russian Federation, Leninskii pr. 4, Moscow, 119991

A. O. Titova

Moscow State University

Email: sheftel@imet.ac.ru
Russian Federation, Moscow, 119991


Copyright (c) 2016 Pleiades Publishing, Ltd.

This website uses cookies

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

About Cookies