烘烤温度对Al-Zn-Mg-Cu合金微观组织和力学性能的影响  

Effects of Baking Temperature on Microstructure and Mechanical Properties of Al-Zn-Mg-Cu Alloy

作　　者：王海飞 李铁钢 Wang Haifei;Li Tiegang(School of Mechanical Engineering,Shenyang Institute of Engineering)

机构地区：[1]沈阳工程学院机械学院

出　　处：《特种铸造及有色合金》2023年第11期1508-1512,共5页Special Casting & Nonferrous Alloys

摘　　要：利用透射电镜观察(TEM)、电子背散射衍射分析技术(EBSD)、能谱分析(EDS)以及力学性能测试研究了烘烤温度对高强Al-Zn-Mg-Cu合金微观组织和力学性能的影响。结果表明,随着烘烤温度升高,η相体积分数有增加的趋势,而η'相数量变化不明显,同时小角度晶界比例升高。烘烤温度的升高促进合金的屈服强度和抗拉强度提升,当烘烤温度达到180℃时,屈服强度和抗拉强度分别为436 MPa和521 MPa。通过固溶强化、晶界强化、沉淀强化和位错强化机制的分析,认为180℃烘烤试样的高强度归因于位错强化效果较好。Effects of baking temperature on microstructure and mechanical properties of high-strength Al-Zn-Mg-Cu alloy were investigated by transmission electron microscopy(TEM),electron backscatter diffraction analysis(EBSD),energy dispersive spectroscopy(EDS),and tensile testing.The results indicate that the volume fraction ofηphase presents an increasing trend as the baking temperature increases,while the amount ofη'phase has little change,and the proportion of low angle grain boundaries is increased.The increase of baking temperature is conducive to the improvement of yield strength and tensile strength of the alloy.When the baking temperature reaches 180℃,the yield strength and tensile strength are 436 MPa and 521 MPa,respectively.The analysis of solid solution strengthening,grain boundary strengthening,precipitation strengthening,and dislocation strengthening mechanisms demonstrates that the high strength of specimens baked at 180℃is attributed to the desirable dislocation strengthening effect.

关 键 词：AL-ZN-MG-CU合金 烘烤 微观组织 力学性能 

分 类 号：TG146.21[一般工业技术—材料科学与工程]