Effect of Crystal Grain Dimension on the Magnetic Properties and Magnetocaloric Effects in DyCuAl Compound

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Abstract:

The influence of crystal grain dimension (∼38 nm and ∼90 nm) on magnetic properties and magnetocaloric effects has been investigated for DyCuAl compound. The reduction of crystal grain dimension leads to the decrease of the Curie temperature (from 27 K to 24 K) and the evident enhancement of magnetic anisotropy. The peak values of magnetic entropy change under a field change of 0–5 T are 14.9 J kg−1 K−1 and 20.4 J kg−1 K−1 for DyCuAl compounds (∼38 nm and ∼90 nm), respectively. A large refrigerant capacity is also produced in DyCuAl compounds (423 J kg−1 and 379 J kg−1 for the same field change, respectively). Large magnetic entropy changes and refrigerant capacities jointly make them attractive candidates for low-temperature magnetic refrigerant.

Keywords: CRYSTAL GRAIN DIMENSION; DYCUAL COMPOUND; MAGNETOCALORIC EFFECT

Document Type: Research Article

DOI: http://dx.doi.org/10.1166/jnn.2012.4267

Publication date: February 1, 2012

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  • Journal for Nanoscience and Nanotechnology (JNN) is an international and multidisciplinary peer-reviewed journal with a wide-ranging coverage, consolidating research activities in all areas of nanoscience and nanotechnology into a single and unique reference source. JNN is the first cross-disciplinary journal to publish original full research articles, rapid communications of important new scientific and technological findings, timely state-of-the-art reviews with author's photo and short biography, and current research news encompassing the fundamental and applied research in all disciplines of science, engineering and medicine.
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