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研究了固溶工艺对6xxx系铝合金板材的性能和组织的影响。采用万能试验机对试样的力学性能进行测试,借助于金相显微镜观察并分析了材料金相组织及晶粒形貌。结果表明:560℃固溶,保温时间从40 s延长到100 s,烘烤前试样的屈服强度和伸长率、烘烤后试样的强度都有大幅增加;延长保温时间,烘烤前试样屈服强度趋于稳定,伸长率降低,烘烤后试样强度继续增加。560℃固溶100 s的综合性能最好。
The effects of solution treatment on the properties and microstructure of 6xxx aluminum alloy sheets were investigated. The universal testing machine was used to test the mechanical properties of the samples. The microstructure and grain morphology of the samples were observed and analyzed by means of metallographic microscope. The results show that the solution temperature and holding time at 560 ℃ are extended from 40s to 100s. The yield strength and elongation of the sample before baking are significantly increased. The strength of the sample after baking is greatly increased. The yield strength tended to be stable, the elongation decreased, and the strength of the sample after baking continued to increase. 560 ℃ solid solution 100s the best overall performance.