Effect of Crystal Grain Dimension on the Magnetic Properties and Magnetocaloric Effects in DyCuAl Compound
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.
Document Type: Research Article
Publication date: 2012-02-01
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