Microstructural evolution during reheating of A356 machining chips at semisolid state
The microstructural evolution of A356 machining chips in the semisolid state was studied at different temperatures and holding times. The results showed that the elongated α-Al grains first recrystallized in the semisolid state and then became globular with a high shape factor (SF). Both the tempera...
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| Published in: | 矿物冶金与材料学报：英文版 2017, Vol.24 (8), p.891-900 |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | eng |
| Subjects: | |
| Online Access: | Get full text |
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| Summary: | The microstructural evolution of A356 machining chips in the semisolid state was studied at different temperatures and holding times. The results showed that the elongated α-Al grains first recrystallized in the semisolid state and then became globular with a high shape factor (SF). Both the temperature and the holding time clearly affected the grain size and SF. When the heating temperature or holding time was increased, the grain size and SF gradually increased and finally became stable. Moreover, the Vickers hardness of primary α-Al grains gradually decreased with increasing heating temperature. The optimal slurry for semisolid processing, with a good combination of grain size and SF, was obtained when the chips were held at 600°C for 15 min. The semisolid slurry of A356 chips exhibited a lower coarsening rate of α-Al grains than those produced by most of the conventional semisolid processes. The coarsening coefficient was determined to be 436 μm3·s?1 on the basis of the linear Lifshitz-Slyozov-Wagner (LSW) relationship. |
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| ISSN: | 1674-4799 1869-103X |