强化冷却搅拌制备A356铝合金半固态组织
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  • 英文篇名:Preparation of Semi-solid Microstructure of A356 Aluminum Alloy by Enhanced-cooling Mixing
  • 作者:王国宁 ; 周冰 ; 徐春 ; 王占勇
  • 英文作者:WANG Guoning;ZHOU Bing;XU Chun;WANG Zhanyong;School of Mechanical Engineering, Shanghai Institute of Technology;School of Materials Science and Engineering, Shanghai Institute of Technology;
  • 关键词:强制冷却 ; 搅拌 ; 半固态 ; 显微组织
  • 英文关键词:enhanced-cooling;;mixing;;semi-solid;;microstructure
  • 中文刊名:SJGY
  • 英文刊名:Hot Working Technology
  • 机构:上海应用技术大学机械工程学院;上海应用技术大学材料科学与工程学院;
  • 出版日期:2019-06-04 14:02
  • 出版单位:热加工工艺
  • 年:2019
  • 期:v.48;No.513
  • 基金:上海市青年科技英才扬帆计划资助项目(17YF1407100);; 上海高校青年教师培养资助计划项目(ZZZZyyx16003)
  • 语种:中文;
  • 页:SJGY201911018
  • 页数:6
  • CN:11
  • ISSN:61-1133/TG
  • 分类号:74-79
摘要
针对现有搅拌轴与熔体换热不稳定,通过向搅拌轴内通入冷却水,自主设计了强化冷却搅拌装置,研究了装置的搅拌时间、搅拌速度和冷却条件对A356铝合金半固态微观组织的影响规律和熔体的凝固过程。实验结果表明:搅拌轴对熔体进行冷却和搅拌来提高熔体对流与换热,适当地提高搅拌转速,延长搅拌时间,微观组织逐渐由枝状晶转为球状晶,形貌变得越来越圆整;水冷却叠加搅拌促进了搅拌轴的散热,有利于熔体更快地降温,获得更大的过冷度,从而提高晶粒数量,改善晶粒形貌。
        Aiming at the unstable heat transfer between the mixing shaft and the melt, an enhanced cooling mixing device was self-designed by introducing cooling water into the mixing shaft. The effects of rotation time, rotation speed and cooling condition on the microstructure of semisolid A356 aluminum alloy and the solidification process of melt were investigated.The results show that the melt is cooled and stirred by the mixing shaft to improve the convection and heat transfer. When the stirring speed and stirring time increase properly, the grains gradually change from dendrite to spheroid crystal, and the morphology becomes more and more round. Water cooling superimposed mixing technology promotes the heat dissipation of the mixing shaft. It is beneficial to faster cooling of melt and getting a bigger overcooling degree, thus increasing the grain number and improving the grain morphology.
引文
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