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易拉罐盖一般采用强度和成形性优异的5182铝合金。通常通过改变冷轧加工率来实现5182铝合金板材规定的强度值。然而,冷轧率对罐盖用5182铝合金烘烤前后微观组织和力学性能的影响规律和机制仍需要系统的研究。本文研究了中间退火(IA)后冷轧率对罐盖用5182铝合金板材冷轧和烘烤后的微观组织与拉伸性能的影响。结果表明,当中间退火后冷轧率由60%增加至90%时,纤维状晶粒组织特征更加显著,由于加工硬化的作用增强,冷轧板材的强度逐渐升高。205℃/20 min烘烤导致加工组织发生回复、位错密度减少和β相的析出,β相析出量随着冷轧率的升高而增多。烘烤后板材强度显著降低,延伸率增加。随着冷轧率的提高,烘烤后板材强度增加,延伸率降低。烘烤时的强度衰减量随冷轧率的升高而增加,主要原因是基体中Mg原子固溶强化效果降低。
Zipper lid generally adopts 5182 aluminum alloy with excellent strength and formability. The strength values specified for 5182 aluminum alloy sheets are usually achieved by varying the cold-rolling rate. However, the influence of cold rolling rate on the microstructure and mechanical properties before and after baking of 5182 aluminum can lid still needs systematic research. In this paper, the effects of cold-rolling rate after intermediate annealing (IA) on the microstructure and tensile properties of 5182 aluminum alloy sheet after cold rolling and baking were investigated. The results show that when the cold-rolling rate increases from 60% to 90% after intermediate annealing, the grain structure of the fiber is more remarkable. The strength of the cold-rolled sheet gradually increases due to the effect of work hardening. Baking at 205 ℃ / 20 min resulted in the recovery of processing structure, the decrease of dislocation density and the precipitation of β phase. The amount of β phase precipitation increased with the increase of cold rolling rate. After baking the sheet strength was significantly reduced, the elongation increased. With the increase of cold rolling rate, the sheet strength after baking increases, and the elongation decreases. The strength attenuation during baking increases with the increase of cold rolling rate, which is mainly due to the decrease of solid solution strengthening effect of Mg atoms in the matrix.