Abstract
The structure and magnetocaloric properties of La-Ce-Fe-Si alloys have been studied. The samples were prepared by melt spinning, the surface speed of the Cu wheel being 55 m/s. The as-spun ribbons were subsequently annealed at 1273 K for different times (10 min−1 h) and then quenched to room temperature. When the annealing time was 20 min, on a 1.5-T applied magnetic field, the maximum magnetic entropy change (ΔS M) of the ribbons reached values of 33.8 J/kg K at the Curie temperature of T C ∼ 182 K. When the annealing time was longer than 20 min, the maximum magnetic entropy change (|ΔS M,Max|) tended to decrease while the T C remained almost unchanged. In the annealing process, La/Ce located at grain boundaries was easily oxidized on the ribbon surface. The presence of large grain sizes and La2O3 or LaO were shown to degrade the magnetocaloric properties. On the other hand, the substitution of Ce for La improved the magnetocaloric effect of La-Fe-Si compounds, which is of practical importance for magnetic refrigeration.
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Acknowledgements
The authors gratefully acknowledge the Instrumental Analysis & Research Center, Shanghai University. This work was supported by the National Natural Science Foundation of China (Grant No. U1531120) and Shanghai Natural Science Foundation of China (Grant No. 13ZR1415300).
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Hou, X., Han, N., Xue, Y. et al. Magnetocaloric Properties Response in High-Speed Melt-Spun La-Ce-Fe-Si Ribbons. J. Electron. Mater. 45, 4730–4735 (2016). https://doi.org/10.1007/s11664-016-4626-y
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DOI: https://doi.org/10.1007/s11664-016-4626-y