Milling effects on magnetic properties of melt spun Fe-Nb-B alloy

Description

Fe75Nb10B15 amorphous ribbons were grinded via ball milling to produce powder samples preserving the amorphous microstructure. A continuous increase of the Curie temperature with the milling time is observed as well as an enhancement of spontaneous magnetization, average hyperfine field, and magnetocaloric effect. This enhancement in the magnetic character of the samples as milling progresses is ascribed to an increase of the Fe-Fe distance. However, the peak entropy change reduces after grinding the ribbon sample. This effect could be related to a broader distribution of Curie temperatures in powdered samples.

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