4.7 Article

Microstructure, mechanical property and thermo-stability of traditionally and severely deformed Al-Mg-Sc-Zr alloy

Journal

JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
Volume 18, Issue -, Pages 4130-4144

Publisher

ELSEVIER
DOI: 10.1016/j.jmrt.2022.04.082

Keywords

Al-Mg-Sc-Zr alloy; ECAP; Annealing; Mechanical property; Recrystallization

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The study on the effect of annealing temperature on an Al-Mg-Sc-Zr alloy processed by rolling and equal channel angular pressing (ECAP) showed that with an increase in ECAP strain, the grain size became finer and the microstructure more uniform. Vickers hardness increased with ECAP strain, and different samples exhibited varying degrees of hardness reduction after annealing.
The effect of annealing temperature on microstructure and mechanical property of rolling and equal channel angular pressing Al-Mg-Sc-Zr alloy were studied. The ECAP passes were set as 2, 4 and 6, and the rolling deformation was set as 75%. Then, the samples were annealed at different temperature (from 100 degrees C to 550 degrees C). Results show that with the increase of the ECAP strain, the grain size becomes finer and finer, and the microstructure becomes more and more uniform. According to the XRD result, the average dislocation densities are 8.02 x 1014/m2, 1.67 x 1015/m2, 2.12 x 1015/m2 and 2.21 x 1015/m2 for CR, 2P, 4P and 6P sample. The Vickers hardness also increases with the ECAP strain. The yield strengths of CR, 2P, 4P, and 6P samples are 384 MPa, 420 MPa, 449 MPa and 462 MPa, respectively. Different samples have different degrees of hardness reduction after annealing. When the annealing temperature is over 400 degrees C, the hardnesses of samples are upside down. The strength of 6P samples are the lowest among all samples, while the those of CR samples are the highest. This is because the extreme high dislocation density leads to drastic recrystallization, making the grains grow up and many Al3(Sc, Zr) particles become large and incoherent, undermining the pinning effect. (c) 2022 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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