The correlation between flow behavior and microstructural evolution of 7050 aluminum alloy

2011 ◽  
Vol 530 ◽  
pp. 559-564 ◽  
Author(s):  
J. Luo ◽  
M.Q. Li ◽  
B. Wu
2011 ◽  
Vol 239-242 ◽  
pp. 2395-2398 ◽  
Author(s):  
Hui Zhong Li ◽  
Xiao Peng Liang ◽  
Min Song ◽  
Min Zeng

The flow behavior of a 7039 aluminum alloy and the corresponding microstructural evolution during hot deformation were studied by Gleeble-1500 thermal simulation tests, EBSD and TEM observations with temperatures ranging from 300 °C to 500 °C under strain rates from 0.01 s-1 to 10 s-1. It has been shown that the flow stress increases with the decrease in the deformation temperature and increase in the strain rate. The degree of dynamic recrystallization (DRX) increases with the increase in the deformation temperature and strain rate in 7039 aluminum alloy. The complete dynamic recrystallization occurs at 500 °C with a strain rate of 10 s-1.


2014 ◽  
Vol 217-218 ◽  
pp. 29-36 ◽  
Author(s):  
Ju Fu Jiang ◽  
Zhi Ming Du ◽  
Ying Wang ◽  
Shou Jing Luo

In the present study, 7050 supplied in extruded state was heated to different temperatures below solidus or the semisolid state and microstructural evolution and coarsening were investigated. The results showed that complete recrystallisation only occurs after soaking for 5 minutes at 545°C, which is characterised by formation of a lot of fine equiaxed grains. RAP is suitable for fabricating high-quality semisolid billet of 7050 aluminum alloy with an average grain size ranging from 47.4 um to 70.5 um and a roundness ranging from 1.3 to 1.7. Grain growth occurs as the samples were soaked at 610°C and 615°Cfor prolonged soaking time. When the isothermal temperatures were 610°C and 615°C, the coarsening rate constants were 359.5μm3s-1 and 470.5μm3s-1, respectively, indicating an increase of coarsening rate constant (K) with the increasing isothermal temperature. Coarsening tends to occur via Ostwald ripening and coalescence. Ostwald ripening plays an important role during the whole coarsening process, but the grain coalescence only contributes to coarsening after soaking for 12 minutes. 625°C is an optimal temperature to keep cylinder shape of the sample due to collapse of the sample above this temperature, leading to difficult clamping.


2012 ◽  
Vol 42 ◽  
pp. 369-377 ◽  
Author(s):  
Jiang Li ◽  
Fuguo Li ◽  
Jun Cai ◽  
Ruiting Wang ◽  
Zhanwei Yuan ◽  
...  

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