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Influence of Annealing Temperature on Microstructure and Magnetic Properties of FeSiNbCuBP Amorphous Alloys

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Abstract

Excellent soft magnetic properties of the amorphous and nanocrystalline alloys are attributed to their unique microstructure. In this work, Fe73.5Si13.5-xNb3Cu1B9Px (x = 0, 3.5, 7, 10 at. %) amorphous ribbons have been fabricated using the melt spinning technique. The effect of annealing temperature (475 ~ 600 ℃) on the microstructure and soft magnetic properties have been studied. According to the results, the thermal stability of FeSiNbCuBP amorphous alloys was improved by the partial substitution of Si by P. Moreover, it was found that the grain growth of α-Fe (Si) phase can be restrained by the appropriate amount of P addition and result to a grain refinement of the alloys during annealing. Base on refinement grain size (9 nm) and optimal crystallization volume fraction (47%), Fe73.5Si10Nb3Cu1B9P3.5 nanocrystalline alloy with low coercivity of 0.02 A/m and high effective permeability of 3.22 × 104 was developed after annealed at 525 ℃. Besides, we propose that the migration of free electrons from P to Fe could diminish the saturation magnetization of these alloys.

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Funding

This work was supported by Fundamental Research Program of Shanxi Province (No. 202103021223292, 202103021223279), Doctoral Startup Foundation of Taiyuan University of Science and Technology (No. 20202034), Reward fund for outstanding doctor in Shanxi (No. 20212045), Shanxi province key research and development program (No.202102050201006), Funds for local scientific and technological development guided by the central government (No.YDZJSX2022A054), The special fund for Science and Technology Innovation Teams of Shanxi Province (202304051001036), National Natural Science Foundation of China (52275567).

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Correspondence to Qianke Zhu, Kewei Zhang or Jifan Hu.

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Zhu, Q., Liu, Y., Zhu, Z. et al. Influence of Annealing Temperature on Microstructure and Magnetic Properties of FeSiNbCuBP Amorphous Alloys. J Supercond Nov Magn (2024). https://doi.org/10.1007/s10948-024-06765-y

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