Effect of Tensile Stress Annealing on the Texture, Grain Size, and Magnetic Properties of Ultra-Thin Grain-Oriented Silicon Steel

This study systematically investigated the influence of annealing tension on the microstructure, texture, and magnetic properties of ultra-thin grain-oriented silicon steel, which is of great significance for achieving the preparation of high-quality ultra-thin grain-oriented silicon steel. The research indicates that tension primarily affects the magnetic properties by influencing the intensity of the η-fiber texture (<001>//RD) and the grain size during the annealing process, exhibiting a consistent trend across different annealing temperatures. That is, the proportion of η-oriented grains (or the intensity of the η-fiber texture) first decreased and then increased with increasing tension. Correspondingly, the magnetic induction (B₈₀₀) decreased initially and then increased with the rise in annealing tension. Specifically, when annealed at 800 °C for 30 min, B₈₀₀ decreased to 1.79 T under 24 MPa tension and then recovered to 1.86 T under 40 MPa tension. When annealed at 775 °C for 30 min, B₈₀₀ decreased to 1.81 T under 24 MPa tension and subsequently recovered to 1.88 T under 40 MPa tension. In terms of grain size, the annealing tension promoted an increase in the average grain size. The synergistic effect of microstructure and texture led to a trend where the iron loss value (P_1.5/400) of the ultra-thin strip under tension first increased and then decreased: when annealed at 800 °C for 30 min, the iron loss initially increased to 14.68 W/kg and then decreased with increasing tension; similarly, when annealed at 775 °C for 30 min, the iron loss first increased to 18.81 W/kg and then decreased with increasing tension. The evolution of the microstructure and texture is determined by the competition between the nucleation and growth of η-oriented grains and other grains during recrystallization: in the nucleation stage, the annealing tension reduced the strong advantage of η-oriented grains to some extent; however, it is speculated that η-oriented grains possess an advantage during the grain growth stage.