Mg纳米粉对钕铁硼磁性和热稳定性的影响  

Effect of Mg nanopowder on magnetic properties and thermal stability of NdFeB

作　　者：李志杰[1] 王小二[1] 李佳阳[1] 李嘉[1] 王洪志 LI Zhi-jie;WANG Xiao-er;LI Jia-yang;LI Jia;WANG Hong-zhi(School of Science,Shenyang University of Technology,Shenyang 110870,China)

机构地区：[1]沈阳工业大学理学院,沈阳110870

出　　处：《沈阳工业大学学报》2018年第4期375-379,共5页Journal of Shenyang University of Technology

基　　金：国家自然科学基金资助项目(21571132);辽宁省科学技术计划项目(2012222010)

摘　　要：为了提高烧结NdFeB磁体的磁性能和热稳定性,采用二元合金法添加Mg纳米粉制备了NdFeB材料.利用扫描电子显微镜、X射线衍射仪和永磁特性测试仪对烧结NdFeB磁体的微观结构、磁性能和热稳定性进行了分析.结果表明,随着Mg纳米粉含量的增加,NdFeB磁体的矫顽力、剩磁和最大磁能积逐渐升高.当添加的Mg纳米粉的质量分数为0.1%时,NdFeB磁体的磁性能达到最优.添加质量分数为0.1%的Mg纳米粉后,NdFeB磁体的剩磁具有最大值.当温度处于100~150℃范围内时,矫顽力的温度系数降低,因而矫顽力的热损失幅度减小.In order to improve the magnetic properties and thermal stability of sintered NdFeB magnets,the NdFeB materials were prepared through adding the Mg nanopowder with the double-alloy method. The microstructure,magnetic properties and thermal stability of sintered NdFeB magnets were analyzed with the scanning electron microscope（ SEM）,X ray diffractometer（ XRD） and permanent magnetic feature tester.The results showthat with increasing the content of Mg nanopowder,the coercivity,remanence and maximum magnetic energy product of NdFeB magnets gradually increase. When the mass fraction of added Mg nanopowder is 0. 1%,the magnetic properties of NdFeB magnets are optimum. After adding the Mg nanopowder with the mass fraction of 0. 1%,the NdFeB magnets have the maximun remanence. When the temperature is in the range from 100 ℃ to 150 ℃,the temperature coefficient of coercivity reduces,and thus the heat loss amplitude of coercivity decreases.

关 键 词：烧结钕铁硼 镁纳米粉 磁性能 热稳定性 微观结构 扫描电子显微镜 X射线衍射仪 二元合金法 

分 类 号：TM271[一般工业技术—材料科学与工程]