Published January 2019 | Version v1
Journal article

A new soft magnetic Fe75Ta5C20 amorphous alloy: Modelling and kinetics approach

  • 1. Department of Metallurgy and Materials Science, School of Engineering, Shahid Bahonar University of Kerman, Jomhoori Eslami Blvd., Kerman, Islamic Republic of (Iran, Islamic Republic of)
  • 2. Department of Materials Engineering, Faculty of Mechanic and Materials, Birjand University of Technology, Islamic Republic of (Iran, Islamic Republic of)
  • 3. Department of Materials Science and Metallurgical Engineering, Engineering Faculty, Ferdowsi University of Mashhad, Mashhad, Islamic Republic of (Iran, Islamic Republic of)

Description

In this study, a new soft magnetic Fe75Ta5C20 amorphous alloy was fabricated through mechanical alloying. The microstructure evolution, magnetic properties and thermal behavior were investigated versus milling time by X-ray diffraction (XRD), field emission scanning electron microscopy (FESEM), high resolution transition electron microscopy (HRTEM), vibrating sample magnetometer (VSM) and differential scanning calorimetry (DSC). The results of the study showed, the highest amorphous phase fraction of about 94% was obtained after 70 h of milling. As an innovative approach, an applicable mathematical model was proposed to anticipate the saturation magnetization value with milling time. The prediction capability of the model was outstanding, which were validated by fitting to the results of other studies. Finally, the non-isothermal crystallization kinetics of the 70 h milled sample was studied by Kissinger and Ozawa methods. The apparent activation energies of 591 and 346 kJ/mol were obtained using Kissinger method for the nucleation and growth processes, respectively.

Additional details

Identifiers

DOI
10.1016/j.jallcom.2018.09.188;
PII
S0925838818334297;

Publishing Information

Journal Title
Journal of Alloys and Compounds
Journal Volume
773
Journal Page Range
p. 537-547
ISSN
0925-8388
CODEN
JALCEU

Optional Information

Copyright
Copyright (c) 2018 Elsevier B.V. All rights reserved.