Fe-78 wt% Ni ribbons were prepared by the melt spinning technique and the interactive contribution of the grain size and grain orientation on the magnetic properties was examined. Heat treatment at 673 K for 1 h follo...Fe-78 wt% Ni ribbons were prepared by the melt spinning technique and the interactive contribution of the grain size and grain orientation on the magnetic properties was examined. Heat treatment at 673 K for 1 h followed by furnace cooling was performed to show the annealing impact. At three wheel speeds of 10, 20, and 30 m/s, the saturation magnetization nearly does not change. High wheel speed and heat treatment are inclined to promote the growth of 〈001〉 grains. Although the 〈001〉 orientation is not the easy axis of magnetization, the improvement of the texture in this direction makes the coercivity decrease, which counteracts the inverse effect of the grain size at high wheel speed. It indicates that for preparing soft magnetic ribbons, the interactive contribution of grain orientation variation and the grain size should be considered.展开更多
基金supported by the National Natural Science Foundations of China (Nos. 50971104 and50871090)the Northwestern Polytechnical University Scientific and Technological Innovation Foundation, China(No. M450213)
文摘Fe-78 wt% Ni ribbons were prepared by the melt spinning technique and the interactive contribution of the grain size and grain orientation on the magnetic properties was examined. Heat treatment at 673 K for 1 h followed by furnace cooling was performed to show the annealing impact. At three wheel speeds of 10, 20, and 30 m/s, the saturation magnetization nearly does not change. High wheel speed and heat treatment are inclined to promote the growth of 〈001〉 grains. Although the 〈001〉 orientation is not the easy axis of magnetization, the improvement of the texture in this direction makes the coercivity decrease, which counteracts the inverse effect of the grain size at high wheel speed. It indicates that for preparing soft magnetic ribbons, the interactive contribution of grain orientation variation and the grain size should be considered.
