期刊
JOURNAL OF ALLOYS AND COMPOUNDS
卷 629, 期 -, 页码 197-207出版社
ELSEVIER SCIENCE SA
DOI: 10.1016/j.jallcom.2014.11.227
关键词
Al-Zn-Mg-Sc-Zr alloy; Metal-inert gas welding; Microstructure; Mechanical properties; Al-3(Sc, Zr) particle
资金
- National Basic Research Program of China [2012CB619503]
- Science and Technology Innovation Fund of Foshan City [2013HH100055]
2.5 mm thick cold-rolled Al-Zn-Mg-Zr alloy plates with trace amount of Sc were subjected to metal-inert gas (MIG) welding with Al-Mg-Sc as the filler metal. The influence of Sc additions on microstructure and mechanical properties of the welded joints was investigated by means of optical microscopy (OM), scanning electron microscope (SEM), energy dispersive X-ray (EDX), transmission electron microscopy (TEM), Vickers micro-hardness test and room temperature tensile test. Experimental results indicated that trace amount of Sc had significant effect on microstructure and mechanical properties of the joints. In both cases, base metal consisted of a typical fiber structure, different width of the equiaxed zones (EQZs) with fine grains were observed in the weld metal at the fusion boundary, fusion zones exhibited dendritic microstructure and average size of Al-Zn-Mg-0.10%Sc-Zr was 120 mu m, while in Al-Zn-Mg-0.25%Sc-Zr, grain size decreased drastically to 50 mu m. The grain refinement is mainly caused by the extremely fine, coherent Al-3(Sc, Zr) particles with L1(2) structure, which act as heterogeneous nucleation. The observed grain refinement resulted in an appreciable increase in fusion zone strength and micro-hardness. Tensile strength of Al-Zn-Mg-0.25Sc-Zr alloy welded joint was 460 MPa, approximately 11% higher than Al-Zn-Mg-0.10Sc-Zr alloy welded joint. Micro-hardness in the center of fusion zone rose from 95 HV to 110 HV. The main strengthening mechanisms of Al-Zn-Mg-Sc-Zr MIG welded joints are precipitation strengthening derived from eta' precipitates, dispersion strengthening and fine grain strengthening caused by coherent secondary Al-3(Sc, Zr) particles. (C) 2015 Elsevier B.V. All rights reserved.
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