Abstract
Thermal stability of coercivity and domain structure in sintered Nd–Fe–B magnets with various grain sizes has been studied. Microstructure analysis shows that the improved thermal stability arises from the grain morphology beneficial to a small effective demagnetization factor Neff. In-situ magnetic domain evolution during thermal demagnetization indicates that lower surface stray field in fine-grained magnets suppresses the reversion of domain in high temperature condition, which results from temperature-dependent competition between the local demagnetizing field and effective anisotropy field of surface grains.
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