Effects of processing parameters on microstructure and mechanical behaviors of underwater friction stir welding of Al5083 alloy
Effects of processing parameters on microstructure and mechanical behaviors of underwater friction stir welding of Al5083 alloy
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DOI：
10.1016/j.jmapro.2016.11.002
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发表时间：
2017-01-01
影响因子：
6.2
通讯作者：
Ardestani, Mohammad
中科院分区：
文献类型：
--
作者：
Heirani, Farzad;Abbasi, Alireza;Ardestani, Mohammad
采用搅拌摩擦焊（FSW）工艺对Al 5083铝合金进行焊接，研究了焊接环境（水和空气）对焊接接头组织和力学性能的影响。结果表明，水环境导致冷却速度过快，晶粒没有足够的时间长大，在转速为600 rpm，焊接速度为30 mm/min的水冷试样中，热影响区（HAZ）消失。搅拌区（SZ）温度峰值的存在使显微组织发生变化，使得每个样品的晶粒和析出物的尺寸完全不同。与空冷焊接试样相比，水冷焊接试样的抗拉强度的增加可能是由于搅拌区的细晶组织引起的硬度增加。水冷试样搅拌区硬度值远高于空冷试样。考虑到相同的焊接参数的空气和水冷却试样（转速为600 rpm，焊接速度为30 mm/min），硬度值增加了25%，在搅拌区。(C)2016年制造工程师协会。由爱思唯尔有限公司出版。保留所有权利。
In this work, friction stir welding (FSW) of Al5083 alloy under various processing parameters was performed and effect of welding environment (water and air) on the microstructure and the mechanical properties was investigated. The results showed that water environment led to a high cooling rate so that the grains did not have enough time to grow and as a result, the heat affected zone (HAZ) disappeared in the water-cooled specimen with rotational speed of 600 rpm and welding speed of 30 mm/min. Moreover, existence of peak values of temperature in the stir zone (SZ) made changes in the microstructure so that the size of grains and precipitates were totally different for each sample. Compared to the air-cooled welded sample, the increase in the tensile strength of water-cooled specimens may be due to the increase of hardness in the stir zone caused by a fine grain structure. It also revealed that the hardness value in the stir zone of water-cooled specimens Was much higher than that of the sample cooled in the air. Considering the same welding parameters for the air and water cooled specimens (rotational speed of 600 rpm and welding speed of 30 mm/min), the hardness value increased by 25% in the stir zone. (C) 2016 The Society of Manufacturing Engineers. Published by Elsevier Ltd. All rights reserved.