4.6 Article

Texture and Magnetic Property of Fe-6.5 wt % Si Steel Strip with Cu-Rich Particles Modification

期刊

ACS OMEGA
卷 -, 期 -, 页码 -

出版社

AMER CHEMICAL SOC
DOI: 10.1021/acsomega.2c07510

关键词

-

向作者/读者索取更多资源

Based on rapid solidification technology, Cu is incorporated into soft magnetic materials to achieve grain refinement. Cu dosage not only refines the average grain size to 8.7 µm but also improves the continuity and consistency of Fe-6.5 wt % Si steel strip. This is mainly attributed to Cu-rich particles precipitating at the grain boundary, which inhibit grain growth and improve magnetic and mechanical properties. The addition of 1.5 wt % Cu results in excellent magnetic properties and about 11% failure plastic deformation for the steel strip. This technology also has reference value for modifying the mechanical and magnetic properties of other metal materials.
Based on the ordered phase effectively suppressed by rapid solidification technology, the grain refinement concept using Cu is incorporated into the soft magnetic materials. Cu dosage not only could refine the grain size with an average grain size of 8.7 mu m but also improve the continuity and consistency of Fe-6.5 wt % Si steel strip. It mainly attributes to the Cu-rich particles precipitating at the grain boundary, nailing the grain boundaries movement and inhibiting the grain growth, and then improving the magnetic properties and mechanical properties. The 1.5 wt % Cu sample exhibits an excellent magnetic property with the saturation magnetization of 236.54 emu/g, which mainly attributes to the strong eta, lambda, Goss texture formation and the band structure optimization of Si-Cu comodification. Furthermore, the mechanical properties of the steel strip are effectively improved, and the failure plastic deformation of 1.5 wt % Cu steel strip is about 11%. The rapid solidification with Cu-dosage refinement technology also has a remarkable reference on the mechanical properties and magnetic properties modification of other metal materials.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.6
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据