Mushy-zone microstructure and concentration variation of Co-93wt.%Sb hyperperitectic alloy under TGZM effect
Mushy-zone microstructure and concentration variation of Co-93wt.%Sb hyperperitectic alloy under TGZM effect
复制标题
糊状区%20显微组织%20和%20浓度%20变化%20of%20Co-93wt.%Sb%20过包晶%20合金%20下%20TGZM%20效应
DOI：
10.1016/j.promfg.2019.12.007
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发表时间：
2019
期刊：
影响因子：
--
通讯作者：
Chang Xueqing
中科院分区：
文献类型：
--
作者：
Xuguang Li;Shuangming Li;Li Dou;Wang Hongqiang;Chang Xueqing
方钴矿热电材料CoSb 3是一种包埋化合物，传统的制备方法需要经过几天的退火处理才能得到单相的CoSb 3。本文采用温度梯度区熔技术（TGZM）研究了Co-93 wt.%不同热稳定时间下的糊状区锑合金。由于温度梯度的存在，在完全液相区和固相区之间存在两个糊状区。两相区存在溶质梯度，溶质从冷侧向热侧扩散，导致液滴沿温度梯度向上迁移。随着热稳定时间的增加，糊状区液相体积分数减小，初始固/液界面平行于温度梯度向下移动。经4 h热稳定后，用能谱仪（EDS）测得液相区的溶质浓度高于名义合金浓度，而糊状区的溶质浓度低于名义合金浓度。利用TGZM效应，大大缩短了CoSb 3热电材料的制备时间。
Skutterudite thermoelectric material, CoSb3is a peritectic compound, and the traditional preparation method needs several days to obtain single-phase CoSb3by annealing treatment. In this work, we employed temperature gradient zone melting (TGZM) to investigate the microstructure evolution of Co-93wt.%Sb alloy in mushy zone under different thermal stabilization time. Due to the existence of temperature gradient, two mushy zones between complete liquid phase region and solid phase region were observed. There exists a solute gradient across the mushy zone and the solute diffuses from the cold side to the hot side, inducing that the liquid droplet migrates up the temperature gradient. As the thermal stabilization time increases, the volume fraction of the liquid in mushy zone decreases, and the initial solid/liquid interface moves downwards paralleling to the temperature gradient. After 4h thermal stabilization time, the solute concentration is higher in liquid zone than the nominal alloy concentration, and lower in the mushy zone measured by Energy Dispersive Spectroscopy (EDS). By means of TGZM effect, the preparation time for the CoSb3thermoelectric materials was shortened remarkably.
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影响因子：
4.5
作者：
C. Chubilleau;B. Lenoir;P. Masschelein;A. Dauscher;C. Candolfi;E. Guilmeau;Claude Godart
通讯作者：
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影响因子：
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作者：
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影响因子：
1.7
作者：
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通讯作者：
BEYERS, RB
影响因子：
6.2
作者：
Akasaka, A;Iida, T;Sakuragi, S
通讯作者：
Sakuragi, S
影响因子：
0.7
作者：
Zhong Hong;Li Shuangming;Liu Lin;Lu Haiyan;Zou Guangrong;F. Hengzhi
通讯作者：
Zhong Hong;Li Shuangming;Liu Lin;Lu Haiyan;Zou Guangrong;F. Hengzhi