Martensitic transformation and magnetic properties of aged Ni-Fe-Ga-Ti shape memory alloy

作     者：Nader El-Bagoury Mahmoud Mohamed Hessien Magdy Abdel Wahab Kaseem 

作者机构：Chemistry Department Faculty of Science TAIF University P.O. Box 888 El-Haweyah El-Taif Saudi Arbia Central Metallurgical Research and Development Institute (CMRDI) P.O. Box 87 Helwan Cairo Egypt Head of National Authority for Quality of Education Assurance and Accreditation Nasr City Cairo P.O. Box 11461 Egypt 

出 版 物：《International Journal of Minerals,Metallurgy and Materials》 (矿物冶金与材料学报（英文版）)

年 卷 期：2013年第20卷第9期

页      面：867-873页

核心收录：

学科分类：0809[工学-电子科学与技术（可授工学、理学学位）] 07[理学] 070205[理学-凝聚态物理] 08[工学] 080502[工学-材料学] 0805[工学-材料科学与工程（可授工学、理学学位）] 0702[理学-物理学] 

主　　题：magnetic materials shape memory effect ageing microstructure martensitic transformations magnetic properties hardness 

摘      要：This article reports the effect of ageing on the microstructure, martensitic transformation, magnetic properties, and mechanical properties of Ni51FelsGa27Ti4 shape memory alloy. There are five specimens of this alloy aged at 573 up to 973 K for 3 h per each. This range of ageing temperature greatly affects the microstructure of the alloy. As the ageing temperature increased from 573 up to 973 K, the microstructure of Ni51FelsGa27Ti4 alloy gradually changed from the entirely martensitic matrix at 573 K to the fully austenitic microstructure at 973 K. The volume fraction of precipi- tated Ni3Ti particles increased with the ageing temperature increasing from 573 to 773 K. Further increasing the ageing temperature to 973 K decreased the content of Ni3Ti in the microstructure. The martensitic transformation tempera- ture was decreased steadily by increasing the ageing temperature. The magnetization saturation, remnant magnetization, and coercivity increased with the ageing temperature increasing up to 773 K. A further increase in ageing temperature decreased these raagnetic properties. Moreover, the hardness values were gradually increased at first by increasing the ageing temperature to 773 K, and then dramatically decreased to the lowest value at 973 K.