Published July 15, 2004 | Version v1
Journal article

The study of structural relaxation kinetics in amorphous alloy Fe73.5Nb3Cu1Si13.5B9 using Curie temperature measurements

Description

The structural relaxation and the initial stage of crystallization of rapidly quenched finemet-type Fe73.5Nb3Cu1Si13.5B9 alloy were studied using both continuous heating and isothermal differential scanning calorimetry (DSC). It is found that Curie temperature of amorphous phase TcA increases with the annealing temperature, as well as with an increase in the heat treatment duration. The crystallization process starts at 460 deg. C. The microstructural evolution and the redistribution of elements were investigated by DSC, thermomagnetic analysis, Moessbauer spectroscopy and X-ray diffraction methods. The pre-crystallization process results in the changes of hyperfine interactions in the amorphous phase, which are caused by clustering during the relaxation process

Additional details

Identifiers

DOI
10.1016/j.msea.2003.10.084;
PII
S0921509303011055;

Publishing Information

Journal Title
Materials Science and Engineering. A, Structural Materials: Properties, Microstructure and Processing
Journal Volume
375-377
Journal Issue
1-2
Journal Page Range
p. 683-687
ISSN
0921-5093
CODEN
MSAPE3

Conference

Title
11. international conference on rapidly quenched and metastable materials
Dates
25-30 Aug 2002
Place
Oxford (United Kingdom)

INIS

Country of Publication
Netherlands
Country of Input or Organization
International Atomic Energy Agency (IAEA)
INIS RN
37059813
Subject category
S36: MATERIALS SCIENCE;
Resource subtype / Literary indicator
Conference
Descriptors DEI
ALLOYS; AMORPHOUS STATE; ANNEALING; CALORIMETRY; CRYSTALLIZATION; CURIE POINT; HEATING; KINETICS; MOESSBAUER EFFECT; NANOSTRUCTURES; RELAXATION; X-RAY DIFFRACTION
Descriptors DEC
COHERENT SCATTERING; DIFFRACTION; HEAT TREATMENTS; PHASE TRANSFORMATIONS; PHYSICAL PROPERTIES; SCATTERING; THERMODYNAMIC PROPERTIES; TRANSITION TEMPERATURE

Optional Information

Copyright
Copyright (c) 2003 Elsevier Science B.V., Amsterdam, The Netherlands, All rights reserved.