Investigation into the Extrudability of a New Mg-Al-Zn-RE Alloy with Large Amounts of Alloying Elements
Investigation into the Extrudability of a New Mg-Al-Zn-RE Alloy with Large Amounts of Alloying Elements
复制标题
新型大量合金元素镁铝锌稀土合金的挤压性能研究
DOI：
10.1007/s11661-019-05242-9
复制
发表时间：
2019-07
影响因子：
2.8
通讯作者：
Zhou Jie
中科院分区：
文献类型：
--
作者：
Bai Sheng-Wen;Fang Gang;Zhou Jie
研究了一种新开发的含大量合金元素的镁铝锌稀土镁合金的挤压性能。实验和数值研究清楚地表明，挤出物温度是决定挤压过程中是否达到754~768 K(481~495℃)的临界温度的关键因素，超过这个临界点就会出现热短缩。在挤压条件下，发生了动态再结晶，使挤压棒材的平均晶粒尺寸从固溶处理后的16 5μm降至8.0~10.9μm。发现第二相粒子，如：Mg17Al12和Al11La3，分布在晶界上，有助于细化晶粒。挤出物的微观结构和挤压条件对挤出物的力学性能有很大影响。随着坯料初始温度的降低，合金的极限抗拉强度(UTS)和延伸率增加，而屈服强度(YS)基本保持不变。当坯料初始温度为523K，挤压速度为3.93 mm/S，压下率为29.8时，挤压后镁合金的平均晶粒度为8μm，抗弯强度、抗弯强度和延伸率分别为2 17±3 Mpa、397±7 Mpa和2 0±1.3%。
The present study was aimed at determining the extrudability of a newly developed Mg-Al-Zn-RE magnesium alloy with large amounts of alloying elements. The experimental and numerical investigation clearly showed that the extrudate temperature was a crucial factor in deciding if a critical temperature between 754 K and 768 K (481 °C and 495 °C) was reached during extrusion, above which hot shortness occurred. Under the extrusion conditions applied, dynamic recrystallization (DRX) occurred, leading to grain refinement from a mean grain size of 165μm in the as-solid-solution-treated billet to 8.0 to 10.9μm in the extruded rods. Second-phase particles, such as Mg17Al12and Al11La3, were found to distribute on grain boundaries and aid in grain refinement. The mechanical properties of the extrudate were greatly influenced by the as-extruded microstructure and extrusion condition. As the initial billet temperature decreased, the ultimate tensile strength (UTS) and elongation of the alloy increased, while yield strength (YS) remained almost unchanged. At an initial billet temperature of 523 K (250 °C), a stem speed of 3.93 mm/s, and a reduction ratio of 29.8, the extruded magnesium alloy had a mean grain size of 8μm. Its YS, UTS, and elongation reached 217 ± 3 MPa, 397 ± 7 MPa, and 20 ± 1.3 pct, respectively.
登录
查看更多内容
影响因子：
6.2
作者：
Xu-dong Wang;W. Du;Ke Liu;Zhaohui Wang;Shu-bo Li
通讯作者：
Xu-dong Wang;W. Du;Ke Liu;Zhaohui Wang;Shu-bo Li
影响因子：
2.4
作者：
P. Ekins
通讯作者：
P. Ekins
影响因子：
1.9
作者：
F. Blattner
通讯作者：
F. Blattner
影响因子：
1.6
作者：
Vicki D Crinis
通讯作者：
Vicki D Crinis
影响因子：
0.2
作者：
R. Eglash
通讯作者：
R. Eglash