4.6 Article

Dynamic and static change of grain size and texture of copper during friction stir welding

Journal

JOURNAL OF MATERIALS PROCESSING TECHNOLOGY
Volume 232, Issue -, Pages 90-99

Publisher

ELSEVIER SCIENCE SA
DOI: 10.1016/j.jmatprotec.2016.01.021

Keywords

Friction stir welding; Stop action technique; Rapid cooling; Post-annealing effect; Microstructure; Texture

Funding

  1. Japan Science and Technology Agency (JST)
  2. Priority Assistance for the Formation of Worldwide Renowned Centers of Research-The Global COE Program (Project: Center of Excellence for Advanced Structural and Functional Materials Design)
  3. Ministry of Education, Culture, Sports, Science and Technology (MEXT), Japan
  4. Japan Society for Promotion of Science

Ask authors/readers for more resources

To comprehensively understand the microstructural evolution during friction stir welding (FSW), the plastic deformation stage and the post-annealing stage of the FSW were separated by a stop action technique associated with liquid CO2 cooling and a subsequent annealing treatment. During the plastic deformation stage, the initial large grains in the base metal were subdivided with the increasing strain and temperature, and the stir zone showed ultrafined grains with a large quantity of low angle boundaries and a symmetrical simple shear texture. During the subsequent annealing stage, static recrystallization occurred, which led to the selected grain growth, and disappearance of dislocations, that produced the simple shear texture change. The stir zone showed a recrystallized-like structure in appearance caused by the static continuous and discontinuous recrystallization. The static restoration caused by the post annealing effect can significantly affect the microstructure, which is produced by the plastic deformation, and it should not be ignored when discussing the microstructure evolution of the FSW. (C) 2016 Elsevier B.V. All rights reserved.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.6
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available