Tuning grain boundary fine structure in Nd65Ni35-added Nd-Fe-B based magnets
- 1. Institute of Materials, China Academy of Engineering Physics, Jiangyou 621907, Sichuan (China)
Description
Highlights: • Grain boundary fine structures in Nd-Fe-B based magnets are successfully tuned. • The dependence of their corrosion resistance on the boundary fine structures is found. • A sandwich-typed grain boundary structure contributes to better corrosion resistance. On the basis of the grain boundary additive of Nd65Ni35 alloy with the melting temperature of 535 °C and different annealing treatment at 500 °C, 590 °C and 680 °C, respectively, a series of Nd-Fe-B based magnets with different grain boundary fine structures were produced. Their corrosion resistance is found strongly dependent on the grain boundary fine structure. A Ni-rich layer/Nd-rich layer/Ni-rich layer sandwich-structured grain boundary, in particular, contributes to the optimal anti-corrosion performance and magnetic properties for the magnet annealed at 590 °C. The results suggest that more anti-corrosive Nd-Fe-B based magnets could be fabricated by tuning their grain boundary fine structure.
Availability note (English)
Available from http://dx.doi.org/10.1016/j.jmmm.2018.05.075Additional details
Identifiers
- DOI
- 10.1016/j.jmmm.2018.05.075;
- PII
- S0304885318300866;
Publishing Information
- Journal Title
- Journal of Magnetism and Magnetic Materials
- Journal Volume
- 465
- Journal Page Range
- p. 246-251
- ISSN
- 0304-8853
- CODEN
- JMMMDC
INIS
- Country of Publication
- Netherlands
- Country of Input or Organization
- International Atomic Energy Agency (IAEA)
- INIS RN
- 53026889
- Subject category
- S36: MATERIALS SCIENCE;
- Descriptors DEI
- ADDITIVES; ALLOYS; ANNEALING; CORROSION; CORROSION RESISTANCE; FINE STRUCTURE; GRAIN BOUNDARIES; LAYERS; MAGNETIC PROPERTIES; MAGNETS; MELTING POINTS
- Descriptors DEC
- CHEMICAL REACTIONS; EQUIPMENT; HEAT TREATMENTS; MICROSTRUCTURE; PHYSICAL PROPERTIES; THERMODYNAMIC PROPERTIES; TRANSITION TEMPERATURE
Optional Information
- Copyright
- Copyright (c) 2018 Elsevier B.V. All rights reserved.