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Magnetic and magnetocaloric properties of Ni-Mn-Cr-Sn Heusler alloys under the effects of hydrostatic pressure
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The magnetic, thermal, and magnetocaloric properties of Ni45Mn43CrSn11 Heusler alloy have been investigated using differential scanning calorimetry and magnetization with hydrostatic pressure measurements. A shift in the martensitic transition temperature (TM) to higher temperatures was observed with the application of pressure. The application of pressure stabilizes the martensitic state and demonstrated that pressure can be a parameter used to control and tune the martensitic transition temperature (the temperature where the largest magnetocaloric effect is observed). The magnetic entropy change significantly decreases from 33 J/kg K to 16 J/kg K under the application of a hydrostatic pressure of 0.95 GPa. The critical field of the direct metamagnetic transition increases, whereas the initial susceptibility (dM/dH) in the low magnetic field region drastically decreases with increasing pressure. The relevant parameters that affect the magnetocaloric properties are discussed.
Title: Magnetic and magnetocaloric properties of Ni-Mn-Cr-Sn Heusler alloys under the effects of hydrostatic pressure
Description:
The magnetic, thermal, and magnetocaloric properties of Ni45Mn43CrSn11 Heusler alloy have been investigated using differential scanning calorimetry and magnetization with hydrostatic pressure measurements.
A shift in the martensitic transition temperature (TM) to higher temperatures was observed with the application of pressure.
The application of pressure stabilizes the martensitic state and demonstrated that pressure can be a parameter used to control and tune the martensitic transition temperature (the temperature where the largest magnetocaloric effect is observed).
The magnetic entropy change significantly decreases from 33 J/kg K to 16 J/kg K under the application of a hydrostatic pressure of 0.
95 GPa.
The critical field of the direct metamagnetic transition increases, whereas the initial susceptibility (dM/dH) in the low magnetic field region drastically decreases with increasing pressure.
The relevant parameters that affect the magnetocaloric properties are discussed.
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