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Title: Magnetocaloric effect and evidence of superparamagnetism in GdA l 2 nanocrystallites: A magnetic-structural correlation
Authors: PAULA, V. G. de
SANTOS, Adenilson Oliveira dos
Issue Date: 2016
Publisher: American Physical Society
Citation: PAULA, V. G. de et al. Magnetocaloric effect and evidence of superparamagnetism in GdA l 2 nanocrystallites: A magnetic-structural correlation, Phys. Rev. B, v. 93, p. 1-9, 2016. DOI: 10.1103/PhysRevB.93.094427
Abstract: The correlation between structural and magnetic properties of GdAl2, focusing on the role played by the disorder in magnetic ordering and how it influences the magnetocaloric effect (MCE) are discussed. Micrometric-sized particles, consisting of nanocrystallites embedded in an amorphous matrix, were prepared by a mechanical milling technique and characterized by means of x-ray diffraction, scanning and high-resolution transmission electron microscopy as well as magnetic measurements as a function of an applied external magnetic field and temperature. The results show that the average particle size is just slightly diminished (7%) with the milling time (between 3 and 13 h), whereas the average crystallite size undergoes an expressive reduction (43%). For long milling times, structural disorders mostly associated with crystallite size singularly affect the magnetic properties, leading to a large tablelike MCE in the temperature range between 30 and 165 K. Below 30 K, nanocrystallites with dimensions below a given critical size cause an enhancement in the magnetic entropy change related to superparamagnetic behavior. In contrast, for low milling times, relative cooling power values are improved. These striking features along with the small magnetic hysteresis observed make the milled GdAl2 a promising material for application in the magnetic refrigeration technology. Finally, a discussion in an attempt to elucidate the origin of the spin-glass states previously reported in the literature for mechanically milled GdAl2 samples for very long times (400 and 1000 h) is presented.
ISSN: 2469-9969
Appears in Collections:Artigos - Engenharia de Alimentos

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