arXivDaily arXiv每日学术速递 周一至周五更新
arXiv 2101.11892physics.acc-ph
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炉内烘烤对超导加速腔Q-E行为的影响

Influence of Furnace Baking on Q-E Behavior of Superconducting Accelerating Cavities

H. Ito, H. Araki, K. Takahashi, K. Umemori

摘要:

超导射频腔的性能取决于铌的表面状态。近年来,人们研究了各种热处理方法以获得前所未有的高品质因数(Q)和高加速场(E)。我们报道了一种新的烘烤工艺,称为炉烘烤的1.3 GHz SRF腔的Q-E行为的影响。炉内烘烤作为腔体表面处理的最后一步进行;腔体在真空炉中加热3 h,然后进行高压冲洗和射频测量。这种方法比以前报道的热处理方法更简单,可能更可靠,因此更容易应用于SRF腔。结果表明,在300 ~ 400 ℃的温度范围内炉烧后,品质因数增大,而在600 ~ 800 ℃的温度范围内炉烧后,高加速场下的品质因数显著减小。我们发现不同加工温度下的表面电阻存在显着差异。

英文摘要:

The performance of superconducting radio-frequency (SRF) cavities depends on the niobium surface condition. Recently, various heat-treatment methods have been investigated to achieve unprecedented high quality factor (Q) and high accelerating field (E). We report the influence of a new baking process called furnace baking on the Q-E behavior of 1.3 GHz SRF cavities. Furnace baking is performed as the final step of the cavity surface treatment; the cavities are heated in a vacuum furnace for 3 h, followed by high-pressure rinsing and radio-frequency measurement. This method is simpler and potentially more reliable than previously reported heat-treatment methods, and it is therefore, easier to apply to the SRF cavities. We find that the quality factor is increased after furnace baking at temperatures ranging from 300C to 400C, while strong decreasing the quality factor at high accelerating field is observed after furnace baking at temperatures ranging from 600C to 800C. We find significant differences in the surface resistance for various processing temperatures.

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