期刊
MATERIALS SCIENCE AND ENGINEERING A-STRUCTURAL MATERIALS PROPERTIES MICROSTRUCTURE AND PROCESSING
卷 528, 期 24, 页码 7402-7409出版社
ELSEVIER SCIENCE SA
DOI: 10.1016/j.msea.2011.06.036
关键词
Mechanical characterization; Aluminium alloys; Casting; Age hardening
类别
资金
- NADIA (New Automotive components Designed for and manufactured by Intelligent processing of light Alloys)
The T6 heat treatment is commonly used for gravity cast Al-Si-Cu-Mg alloys. The influence of the alloying elements Cu and Mg and the artificial ageing temperature on the age hardening response were investigated. Artificial ageing was conducted at 170 degrees C and 210 degrees C for various times for three alloys, Al-7Si-0.3Mg, Al-8Si-3Cu and Al-8Si-3Cu-0.5Mg, cast with three different solidification rates (secondary dendrite arm spacing of about 10, 25 and 50 mu m). The coarseness of the microstructure has a small influence on the yield strength, as long as the solution treatment is adjusted to obtain complete dissolution and homogenisation. The peak yield strength of the Al-Si-Mg alloy is not as sensitive to the ageing temperature as the Al-Si-Cu and Al-Si-Cu-Mg alloys are. The ageing response of the Al-Si-Cu alloy is low and very slow. When 0.5 wt% Mg is added the ageing response increases drastically and a peak yield strength of 380 MPa is obtained after 20h of ageing at 170 degrees C for the finest microstructure, but the elongation to fracture is decreased to 3%. The elongation to fracture decreases with ageing time in the underaged condition as the yield strength increases for all three alloys. A recovery in elongation to fracture of the Al-Si-Cu-Mg alloy on overageing is obtained for the finest microstructure, while the elongation remains low for the coarser microstructures. The quality index, Q = YS+K epsilon, can be used to compare the quality of different Al-Si-Mg alloys. This is not true for Al-Si-Cu-Mg alloys, as K depends on the alloy composition. Overageing of the Al-Si-Mg alloy results in a decrease in quality compared to the underaged condition. (C) 2011 Elsevier B.V. All rights reserved.
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