4.7 Article

Revealing the effects of cooling rate on soft magnetic properties of (Fe0.9Co0.1)86Ni1B13 amorphous alloy

Journal

INTERMETALLICS
Volume 146, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.intermet.2022.107583

Keywords

Cooling rate; Fe-based amorphous alloy; Soft magnetic materials; Magnetic domain

Ask authors/readers for more resources

This study investigates the impact of cooling rate on the soft magnetic properties of amorphous ribbons. It is found that ribbons prepared at a lower cooling rate exhibit better soft magnetic properties. By improving the surface morphology and residual stress of the ribbons, the magnetic structure and properties can be enhanced, making them suitable for applications in electric devices.
Cooling rate is the key factor affecting soft magnetic properties of amorphous ribbons. So, is the faster the cooling rate conducive to better soft magnetic performance as theoretical hypotheses? The uncertainty of the debate on this issue in practical application motivates the present work. (Fe0.9Co0.1)86Ni1B13 amorphous ribbons with different thicknesses were prepared by deliberately varying the cooling rate. It was found that the amorphous ribbon prepared at a lower cooling rate exhibits better soft magnetic properties than the one prepared at a higher cooling rate. The reasons behind the improvement of the soft magnetic properties of amorphous ribbons were investigated in this work. The results prove that cooling rate strongly affect the surface morphology and residual stress of amorphous ribbons and thus the magnetic structure and properties of amorphous ribbons. On the premise of ensuring the formation of amorphous structure, high surface quality and low defects density of the ribbon prepared at low cooling rate promise candidates for the potential application in electric devices rather than the ribbons prepared at a high cooling rate.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.7
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available