摘要
采用透射电镜、万能试验机和电化学测试等试验手段,研究了烘烤时间对AA7075高强铝合金组织和性能的影响。结果表明,随着烘烤时间的延长,η′相的数量先上升后下降,3 h烘烤样品主要析出相为粗大的η相。同时,η′相是合金的主要强化相,η′相数量的增加和η′相向η相的转变促使合金的强度先上升后下降,2 h烘烤下的合金强度最高,屈服强度和抗拉强度分别达到392 MPa和458 MPa。3 h烘烤样品的粗大晶界析出相可降低晶界敏感性,阻碍腐蚀沿晶界扩展,显著提高合金耐腐蚀性。
Effect of baking time on microstructure and properties of AA7075 high strength aluminum alloy was studied by means of transmission electron microscope,universal testing machine and electrochemical testing.The results show that,with the extension of baking time,the quantity ofη′precipitates increases first and then decreases.The main phase of matrix is coarsenedηphase,which is baked for 3 h.At the same time,η′is the main strengthening phase of the alloy.The increase ofη′phases and the transformation ofη′toηpromote the alloy to exhibite the trend that the strength increases first and then decreases.The alloy has the highest strength baked for 2 h,and the yield strength and ultimate tensile strength reach 392 MPa and 458 MPa,respectively.The coarse grain boundary precipitates of the specimen baked for 3 h enables the test material to reduce the grain boundary sensitivity,which hinders the corrosion propagation along the grain boundary,and improves the corrosion resistance of the alloy significantly.
作者
姜壹夫
许圣男
Jiang Yifu;Xu Shengnan(School of Mechanical Engineering,Shenyang Institute of Engineering,Shenyang Liaoning 110136,China;The Key Laboratory of Reliability and Health Management of Energy and Power Equipment in Liaoning Province,Shenyang Liaoning 110136,China)
出处
《金属热处理》
CAS
CSCD
北大核心
2023年第11期254-257,共4页
Heat Treatment of Metals
基金
中国博士后面上基金(2023M732391)。
关键词
AA7075合金
烘烤
显微组织
力学性能
耐蚀性
AA7075 alloy
baking
microstructure
mechanical properties
corrosion resistance
作者简介
姜壹夫(1989-),男,博士,主要研究方向为轻质合金热成形,E-mail:jiangyifu18@163.com。
