Transactions of Nonferrous Metals Society of China The Chinese Journal of Nonferrous Metals

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中国有色金属学报

ZHONGGUO YOUSEJINSHU XUEBAO

第31卷    第4期    总第265期    2021年4月

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文章编号:1004-0609(2021)-04-0938-07
Ho-Nd-Fe-B磁体的性能与结构
曹玉杰1, 2,刘友好2,徐光青1, 3,张鹏杰4,刘家琴3, 5,陈静武2,衣晓飞2,吴玉程1, 3

(1. 合肥工业大学 材料科学与工程学院,合肥 230009;
2. 稀土永磁材料国家重点实验室,合肥 231500;
3. 先进功能材料与器件安徽省重点实验室,合肥 230009;
4. 北矿磁材(阜阳)有限公司,阜阳 236000;
5. 合肥工业大学 工业与装备技术研究院,合肥 230009
)

摘 要: 采用Ho部分取代Nd,制备了不同Ho含量的Ho-Nd-Fe-B磁体,研究了Ho含量对Ho-Nd-Fe-B磁体的磁性能、温度稳定性和微观结构的影响。结果表明:Ho的添加有助于改善主相和富稀土相之间的浸润性,优化晶界富稀土相的分布,提高了磁体的内禀矫顽力,并改善了磁体的温度稳定性,但磁体的剩磁有所下降。当Ho含量(质量分数)由0增加到21.0%时,Hcj由1281 kA/m增加到1637 kA/m,Br由1.342 T降至0.919 T;在20~100 ℃范围内,磁体的剩磁温度系数 和矫顽力温度系数 分别由0.119%/℃和0.692%/℃降低到0.049%/℃和0.540%/℃;在180 ℃烘烤2 h后的磁通不可逆损失由54.80%降低到29.17%。

 

关键词: Ho-Nd-Fe-B磁体;磁性能;温度稳定性;微观结构

Properties and structure of Ho-Nd-Fe-B magnets
CAO Yu-jie1, 2, LIU You-hao2, XU Guang-qing1, 3, ZHANG Peng-jie4, LIU Jia-qin3, 5, CHEN Jing-wu2, YI Xiao-fei2, WU Yu-cheng1, 3

1. School of Materials Science and Engineering, Hefei University of Technology, Hefei 230009, China;
2. State Key Laboratory of Rare Earth Permanent Magnet Materials, Hefei 231500, China;
3. Key Laboratory of Advanced Functional Materials and Devices of Anhui Province, Hefei 230009, China;
4. BGRIMM Magnetic Materials and Technology (Fuyang) Co., Ltd., Fuyang 236000, China;
5. Institute of Industry and Equipment Technology, Hefei University of Technology, Hefei 230009, China

Abstract:Ho-Nd-Fe-B magnets with different Ho contents were prepared by Ho substitution for part of Nd. The effects of Ho contents on the magnetic properties, temperature stability and microstructure of Nd-Fe-B magnets were studied. The results show that the addition of Ho is helpful to improve the wettability between the main phases and the rare-earth rich (RE-rich) phases, and optimizes the distribution of rare-earth rich (RE-rich) phases in grain boundary, and improves the intrinsic coercivity and the temperature stability of the magnets, but the remanence of the magnets decreases. When Ho content (mass fraction) increases from 0 to 21.0%, Hcj increases from 1281 kA/m to 1637 kA/m, and Br decreases from 1.342 T to 0.919 T; the remanence temperature coefficient and coercivity force temperature coefficient of magnets decrease from 0.119%/℃ and 0.692%/℃ to 0.049%/℃ and 0.540%/℃, respectively, in the range of 20-100 ℃. And the irreversible flux loss after being baked at 180 ℃ for 2 h decreases from 54.80% to 29.17%.

 

Key words: Ho-Nd-Fe-B magnets; magnetic property; temperature stability; microstructure

ISSN 1004-0609
CN 43-1238/TG
CODEN: ZYJXFK

ISSN 1003-6326
CN 43-1239/TG
CODEN: TNMCEW

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