Magnetic penetration investigation on the bands made of amorphous magnetically soft (CoFe)75Si10B15 alloys under the thermal processing

2021 ◽  
pp. 2150045
Author(s):  
A. P. Abdullayev ◽  
V. İ. Ahmadov ◽  
A. A. Isayeva
Keyword(s):  
Magnetic Properties ◽  
Thermal Treatment ◽  
Cooling Rate ◽  
Thermal Processing ◽  
Diffusion Processes ◽  
Storage Temperature ◽  
Crystalline Layer ◽  
Cooling Speed ◽  
Magnetic Penetration ◽  
Storage Temperatures

The effect of isothermal storage temperature and cooling rate on thermal processing on the maximum magnetic penetration in amorphous bands of magnetically soft [Formula: see text] alloys was studied. The dependence of maximum magnetic penetration on the isothermal storage temperature is determined using diffusion processes which occur during thermal processing at the certain isothermal storage temperatures. It is clear that increase of cooling rate directly impacts on the magnetic properties. Magnetic properties have been approached after thermal treatment of the surface when the surface is amorphous and at a certain optical thickness during formation of the amorphous-crystalline layer due to the increasing cooling speed.

Pts-Oi Complex Formation in Platinum Diffused Silicon

2005 ◽  
Vol 864 ◽  
Author(s):  
Wilfried Vervisch ◽  
Laurent Ventura ◽  
Bernard Pichaud ◽  
Gérard Ducreux ◽  
André Lhorte
Keyword(s):  
Thermal Treatment ◽  
Complex Formation ◽  
Cooling Rate ◽  
Point Defects ◽  
Diffusion Processes ◽  
Silicon Wafers ◽  
Doping Behaviour ◽  
Simulation Results ◽  
Dopant Atoms ◽  
P Type

AbstractWhen platinum is diffused at temperatures higher than 900°C in Cz or FZ low doped n-type silicon samples, which are then cooled slowly in the range [1-10]°C/min, a p-type doping leading to the formation of a pn junction can be observed by spreading resistance measurement. The lower the cooling rate, the deeper the junction is. This junction disappears after a second thermal treatment finishing with a quenching step. A platinum related complex formation is considered to explain this reversible doping behaviour. Different possible interactions between platinum and other impurities such as dopant atoms, intrinsic point defects, and common residual impurities (C, Oi, transition metallic atoms) are studied here. Experimental results from Pt diffusion processes in different qualities of silicon wafers, and simulation results, lead to the conclusion that the platinum related p-type doping effect is due to the formation of a Pts-Oi complex.

The Influence of Isothermal Annealing and Structural Defects on Properties of Amorphous Fe78Si11B11 with High Magnetization Saturation

2017 ◽  
Vol 68 (3) ◽  
pp. 478-482 ◽  
Author(s):  
Katarzyna Bloch
Keyword(s):  
Numerical Analysis ◽  
Thermal Treatment ◽  
Saturation Magnetization ◽  
Isothermal Annealing ◽  
Diffusion Processes ◽  
Structural Defects ◽  
High Saturation Magnetization ◽  
Magnetization Curves ◽  
Magnetization Saturation ◽  
Very High

This paper presents the results of numerical analysis of the primary magnetization curves, which were obtained under the assumptions of the theory of approach to ferromagnetic saturation described in by H. Kronm�ller. Test samples of the Fe78Si11B11 alloy were tape-shaped materials, which were subjected to isothermal annealing, not causing their crystallization. The investigated ribbons (tapes) were characterized by a very high saturation magnetization value of approximately 2T, which the thermal treatment has increased by about 10%. It was found that reason for the change of saturation magnetization of the investigated samples was the local rearrangement of atoms due to diffusion processes leading to the release of free volumes to the surface and combining of them into larger unstable defects called pseudodislocational dipoles.

scholarly journals Simulation of Diffusion Processes in Chemical and Thermal Processing of Machine Parts

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 698
Author(s):  
Kateryna Kostyk ◽  
Michal Hatala ◽  
Viktoriia Kostyk ◽  
Vitalii Ivanov ◽  
Ivan Pavlenko ◽  
...  
Keyword(s):  
Mathematical Modeling ◽  
Temperature Distribution ◽  
Thermal Treatment ◽  
Diffusion Processes ◽  
Nitrogen Concentration ◽  
The Body ◽  
Functional Dependencies ◽  
Technological Parameters ◽  
Gas Nitriding ◽  
Temperature State

To solve a number of technological issues, it is advisable to use mathematical modeling, which will allow us to obtain the dependences of the influence of the technological parameters of chemical and thermal treatment processes on forming the depth of the diffusion layers of steels and alloys. The paper presents mathematical modeling of diffusion processes based on the existing chemical and thermal treatment of steel parts. Mathematical modeling is considered on the example of 38Cr2MoAl steel after gas nitriding. The gas nitriding technology was carried out at different temperatures for a duration of 20, 50, and 80 h in the SSHAM-12.12/7 electric furnace. When modeling the diffusion processes of surface hardening of parts in general, providing a specifically given distribution of nitrogen concentration over the diffusion layer’s depth from the product’s surface was solved. The model of the diffusion stage is used under the following assumptions: The diffusion coefficient of the saturating element primarily depends on temperature changes; the metal surface is instantly saturated to equilibrium concentrations with the saturating atmosphere; the surface layer and the entire product are heated unevenly, that is, the product temperature is a function of time and coordinates. Having satisfied the limit, initial, and boundary conditions, the temperature distribution equations over the diffusion layer’s depth were obtained. The final determination of the temperature was solved by an iterative method. Mathematical modeling allowed us to get functional dependencies for calculating the temperature distribution over the depth of the layer and studying the influence of various factors on the body’s temperature state of the body.

Rapid Thermal Annealing of Ni/Al/Si and Ni/Si Systems

1986 ◽  
Vol 74 ◽  
Author(s):  
A. Katz ◽  
Y. KOMEM
Keyword(s):  
Thermal Annealing ◽  
Rapid Thermal Annealing ◽  
Thermal Processing ◽  
Reference System ◽  
Diffusion Processes ◽  
Eutectic Temperature ◽  
Melting Process ◽  
Polycrystalline Layer ◽  
Smooth Interface ◽  
And Diffusion

AbstractThe effect of Rapid Thermal Annealing on phase formation and diffusion processes in the Ni(30 nm) /Al(10 nm)/Si system was studied and coxpared to a Ni(30 nm)/Si reference system. Heat treatments were carried out at temperatures between 400°C and 900°C for 2 seconds.The results obtained by means of TEM, AES and XRD indicated that the Ni/Al/Si system underwent a local melting in the intermediate Al layer at the Al/Si eutectic temperature (577°C). This reaction, due to the rapid melting process, resulted in formation of a unique layered-structure composed of a columnar polycrystalline layer (60 nm thick) of Ni2Si and NiSi adjacent to the Si substrate with relatively smooth interface and an outer layer of two separate polycrystalline films (both about 10 m thick) of Al3Ni (inside) and Ni(Al0.5Si0.5 ) (outside). Under the same rapid thermal processing conditions the Ni/Si reference system underwent a solid state reaction which resulted in the formation of a polycrystalline layer (60 nm thick) composed of Ni2Si and NiSi as well as NiSi2.

A Study on The Phase Transformation and Exchange-Coupling of (Nd0 95La0 05)9 5FebalCo5Nb2B10.5 Nanocomposites

1999 ◽  
Vol 577 ◽  
Author(s):  
Q. Chen ◽  
B. M. Ma ◽  
B. Lu ◽  
M. Q. Huang ◽  
D. E. Laughlin
Keyword(s):  
Grain Size ◽  
Magnetic Properties ◽  
Phase Transformation ◽  
Thermal Treatment ◽  
Grain Growth ◽  
Exchange Coupling ◽  
Phase Distribution ◽  
Maximum Energy ◽  
Treatment Temperature ◽  
Phase Identification

ABSTRACTThe phase transformation and the exchange coupling in (Ndo095Lao005)9.5FebaICOsNb 2BI05 have been investigated. Nanocomposites were obtained by treating amorphous precursors at temperatures ranging from 650TC to 9500C for 10 minutes. The magnetic properties were characterized via the vibrating sample magnetometer (VSM). X-ray diffraction (XRD), thermomagnetic analysis (TMA), and transmission electron microscopy (TEM) were used to perform phase identification, measure grain size, and analyze phase distribution. The strength of the exchange coupling between the magnetically hard and soft phases in the corresponding nanocomposite was analyzed via the AM-versus-H plot. It was found that the remanence (Br), coercivity (Hci), and maximum energy product (BHmax) obtained were affected by the magnetic phases present as well as the grain size of constituent phases and their distribution. The optimal magnetic performance, BHm, occurred between 700°C to 750°C, where the crystallization has completed without excessive grain growth. TMA and TEM indicated that the system was composed of three phases at this point, Nd2(Fe Co) 14B, ca-Fe, and Fe3B. The exchange coupling interaction among these phases was consistently described via the AM-versus-H plot up to 750°C. The Br, Hci, and BHmax degraded severely when the thermal treatment temperature increased from 750°C. This degradation may be attributed to the grain growth of the main phases, from 45 to 68nm, and the development of precipitates, which grew from 5nm at 750°C to 12nm at 850°C. Moreover, the amount of the precipitates was found to increase with the thermal treatment temperatures. The precipitates, presumably borides, may cause a decrease in the amount of the a-Fe and Fe 3B and result in a redistribution of the Co in the nanocomposites. The increase of the Co content in the Nd 2(Fe Co) 14B may explain the increase of its Curie temperature with the thermal treatment temperatures. In this paper, we examine the impacts of these factors on the magnetic properties of (Ndo 95Lao 05)9 5FebaICosNb2B10.5 nanocomposite.

scholarly journals Shelf Life Studies of Three Wasabi Flavoured Sauces

1970 ◽  
Vol 44 (2) ◽  
pp. 147-156
Author(s):  
Tamanna Sultana ◽  
GP Savage ◽  
NG Porter ◽  
DL McNeil ◽  
JR Sedcole
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Initial Level ◽  
Tomato Sauce ◽  
Wasabia Japonica ◽  
Different Temperatures ◽  
Small Change ◽  
Shelf Life Studies ◽  
The Stability ◽  
Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

Antibacterial Effect of Monocaprylin on Escherichia coli O157:H7 in Apple Juice

2005 ◽  
Vol 68 (9) ◽  
pp. 1895-1899 ◽  
Author(s):  
MANOJ KUMAR MOHAN NAIR ◽  
HANEM ABOUELEZZ ◽  
THOMAS HOAGLAND ◽  
KUMAR VENKITANARAYANAN
Keyword(s):  
Escherichia Coli ◽  
Apple Juice ◽  
Antibacterial Effect ◽  
Storage Temperature ◽  
Escherichia Coli O157 ◽  
Organoleptic Properties ◽  
E Coli ◽  
Low Concentrations ◽  
Storage Temperatures ◽  
Control Samples

The antibacterial effect of low concentrations of monocaprylin on Escherichia coli O157:H7 in apple juice was investigated. Apple juice alone (control) or containing 2.5 mM (0.055%) or 5 mM monocaprylin was inoculated with a five-strain mixture of E. coli O157:H7 at ~6.0 log CFU/ml. The juice samples were stored at 23 or 4°C for 14 or 21 days, respectively, and the population of E. coli O157:H7 was determined on tryptic soy agar plates supplemented with 0.6% yeast extract. At both storage temperatures, the population of E. coli O157:H7 in monocaprylin-supplemented juice samples was significantly lower (P &lt; 0.05) than that in the control samples. The concentration of monocaprylin and the storage temperature had a significant effect on the inactivation of E. coli O157:H7 in apple juice. Monocaprylin at 5 mM was significantly more effective than 2.5 mM monocaprylin for killing E. coli O157:H7 in apple juice. Inactivation of E. coli O157:H7 by monocaprylin was more pronounced in juice stored at 23°C than in the refrigerated samples. Results of this study indicated that monocaprylin is effective for killing E. coli O157:H7 in apple juice, but detailed sensory studies are needed to determine the organoleptic properties of apple juice containing monocaprylin.

Note. Effect of Storage Temperature on the Shelf Life of Hass Avocado (Persea Americana)

2004 ◽  
Vol 10 (2) ◽  
pp. 73-77 ◽  
Author(s):  
K. Perez ◽  
J. Mercado ◽  
H. Soto-Valdez
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Storage Temperature ◽  
Persea Americana ◽  
Co2 Production ◽  
Hass Avocado ◽  
Storage Temperatures

The effect of storage temperature on the shelf life, weight loss, respiration rate and ethylene production of Hass avocado (Persea americana Mill) was studied. Two batches of green mature avocado fruits, classified as ‘‘super extra’’ were stored at 10 and 20 C (first batch) and at 7 and 25 C (second batch). The avocado shelf lives were 22, 8, 32 and 6 days at 10, 20, 7 and 25 C, respectively. Based on the data of the first assay Q10 was calculated as 2.75, with this value the predicted shelf life at 7 and 25 C were 29.8 and 4.8 days, respectively. That meant shelf life was underestimated 7 and 20% at 7 and 25 C, respectively. Weight loss was linear at both the storage temperatures, it was 4.3% in fruits at 20 C for 8 days and 3.0% at 10 C for 22 days. The maximum CO2 production at 20 C was reached during the second day of storage, while at 10 C it was reached at the 17th day (176.17 15.98 and 74.73 7.32 mL/kg h, respectively). The maximum ethylene production at 20 C was reached the second day of storage, and at 10 C the 6th day (239.06 54.55 and 28.00 8.12 mL/kg h, respectively).

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