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射频超导腔在高场下的Q-slope严重影响到高加速梯度的获得.研究表明100-150℃低温烘烤(Bake)对改善超导腔的Q-slope有比较好的效果.本文在大量超导腔Bake实验的基础上,对Bake进行了系统的研究。研究结果显示,电抛光(EP)超导腔经过Bake后,平均加速梯度和高Q值(1×1010)时的加速梯度均增加3.5MV/m以上,最大加速梯度时的Q值得到增加,Q-slope得到改善.对Bake温度的研究表明,在最佳Bake温度范围内,高的Bake温度能得到相对高的Q值.对比化学抛光(BCP)和EP超导腔可知,要得到好的加速性能,需要60～80μm的EP.超过10-15μm的BCP会使EP超导腔品质下降.用氧扩散模型对Bake作出了解释.
The Q-slope of the RF superconducting cavity in the high field severely affects the obtaining of the high acceleration gradient. The results show that the Bake at 100-150 ℃ has a good effect on improving the Q-slope of the superconducting cavity. A large number of Bake superconducting cavity experiments based on the Bake conducted a systematic study. The results show that after Bake electrospinning (EP) superconducting cavity passes Bake, the average acceleration gradient and acceleration gradient at high Q value (1 × 1010) increase more than 3.5MV / m, and the Q value at the maximum acceleration gradient increases. Q-Slope was improved.Research on Bake temperature shows that high Bake temperature can get relatively high Q value in the best Bake temperature range.Compared with chemical polishing (BCP) and EP superconducting cavity, it is necessary to get good Acceleration performance requires an EP of 60-80 μm, and a BCP of more than 10-15 μm degrades the quality of the EP superconducting cavity. Bake is explained using an oxygen diffusion model.