4.7 Article

Dynamic recrystallization and precipitation in an Al-Mg-Sc alloy: effect of strain rate

期刊

出版社

ELSEVIER
DOI: 10.1016/j.jmrt.2022.05.132

关键词

Al-Mg-Sc alloy; Slow hot deformation; Recrystallization; Al-3(Sc, Zr) precipitation

向作者/读者索取更多资源

The microstructure of Al-Mg-Sc alloy under different strain rates and temperatures was investigated using SEM, EBSD, XRD, and TEM. It was found that the number of equiaxed grains does not always increase with decreasing strain rate. The TEM results confirmed the similarity between the recrystallization mechanism at a strain rate of 0.0001/s and in situ recrystallization. Furthermore, the XRD results revealed a decrease in dislocations with increasing temperature and decreasing strain rate, and the particle stimulated recrystallization was different between samples with strain rates of 0.01/s and 0.0001/s.
Al-Mg-Sc alloy ingots were compressed 80% at different strain rates (1/s, 0.01/s and 0.0001/s) and different temperatures (300 degrees C and 450 degrees C). The microstructure was characterized by SEM, EBSD, XRD and TEM. The EBSD results show that the samples with a deformation rate of 0.01/s have the largest number of tiny equiaxed grains at the grain boundaries, but the equiaxed grains in the 0.0001/s sample are less and larger. This indicates that the number of new equiaxed grains does not always increase with decreasing strain rate. Furthermore, the TEM results confirmed that the recrystallization mechanism with a strain rate of 0.0001/s is similar to in situ recrystallization. The XRD results show that with the increase of temperature and the decrease of strain rate, there are fewer dislocations in the samples after thermal deformation. The particle stimulated recrystallization is also different in the 0.01/s sample and the 0.0001/s sample. Furthermore, at a strain rate of 0.0001/s, a large number of fine Al-3(Sc,Zr) particles appear, which is due to the dynamic precipitation during slow thermal deformation. (C) 2022 The Author(s). Published by Elsevier B.V.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据