(1. 合肥工業(yè)大學(xué) 材料科學(xué)與工程學(xué)院，合肥 230009；
2. 稀土永磁材料國家重點(diǎn)實(shí)驗(yàn)室，合肥 231500；
3. 先進(jìn)功能材料與器件安徽省重點(diǎn)實(shí)驗(yàn)室，合肥 230009；
4. 北礦磁材(阜陽)有限公司，阜陽 236000；
5. 合肥工業(yè)大學(xué) 工業(yè)與裝備技術(shù)研究院，合肥 230009)
摘 要: 采用Ho部分取代Nd，制備了不同Ho含量的Ho-Nd-Fe-B磁體，研究了Ho含量對Ho-Nd-Fe-B磁體的磁性能、溫度穩(wěn)定性和微觀結(jié)構(gòu)的影響。結(jié)果表明：Ho的添加有助于改善主相和富稀土相之間的浸潤性，優(yōu)化晶界富稀土相的分布，提高了磁體的內(nèi)稟矯頑力，并改善了磁體的溫度穩(wěn)定性，但磁體的剩磁有所下降。當(dāng)Ho含量(質(zhì)量分?jǐn)?shù))由0增加到21.0%時(shí)，Hcj由1281 kA/m增加到1637 kA/m，Br由1.342 T降至0.919 T；在20~100 ℃范圍內(nèi)，磁體的剩磁溫度系數(shù) 和矯頑力溫度系數(shù) 分別由0.119%/℃和0.692%/℃降低到0.049%/℃和0.540%/℃；在180 ℃烘烤2 h后的磁通不可逆損失由54.80%降低到29.17%。
關(guān)鍵字: Ho-Nd-Fe-B磁體；磁性能；溫度穩(wěn)定性；微觀結(jié)構(gòu)
（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
