烘烤时间对AA7075高强铝合金组织和性能的影响

doi:10.13251/j.issn.0254-6051.2023.11.042

金属热处理 ›› 2023, Vol. 48 ›› Issue (11): 254-257.DOI: 10.13251/j.issn.0254-6051.2023.11.042

烘烤时间对AA7075高强铝合金组织和性能的影响

姜壹夫^1,2, 许圣男¹

1.沈阳工程学院机械学院, 辽宁沈阳 110136;
2.辽宁省能源电力装备可靠性与健康管理重点实验室, 辽宁沈阳 110136

收稿日期:2023-06-10 修回日期:2023-09-12 出版日期:2023-11-25 发布日期:2023-12-27
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
基金资助:
中国博士后面上基金(2023M732391)

Effect of baking time on microstructure and properties of AA7075 high strength aluminum alloy

Jiang Yifu^1,2, Xu Shengnan¹

1. School of Mechanical Engineering, Shenyang Institute of Engineering, Shenyang Liaoning 110136, China;
2. The Key Laboratory of Reliability and Health Management of Energy and Power Equipment in Liaoning Province, Shenyang Liaoning 110136, China

Received:2023-06-10 Revised:2023-09-12 Online:2023-11-25 Published:2023-12-27

摘要/Abstract

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。

关键词: AA7075合金, 烘烤, 显微组织, 力学性能, 耐蚀性

Abstract: 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 of η′ precipitates increases first and then decreases. The main phase of matrix is coarsened η phase, which is baked for 3 h. At the same time, η′ is the main strengthening phase of the alloy. The increase of η′ phases and the transformation of η′ to η promote 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.

Key words: AA7075 alloy, baking, microstructure, mechanical properties, corrosion resistance

中图分类号:

TG166.3

姜壹夫, 许圣男. 烘烤时间对AA7075高强铝合金组织和性能的影响[J]. 金属热处理, 2023, 48(11): 254-257.

Jiang Yifu, Xu Shengnan. Effect of baking time on microstructure and properties of AA7075 high strength aluminum alloy[J]. Heat Treatment of Metals, 2023, 48(11): 254-257.

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烘烤时间对AA7075高强铝合金组织和性能的影响

Effect of baking time on microstructure and properties of AA7075 high strength aluminum alloy

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