Effect of Dissolution of η′ Precipitates on Mechanical Properties of A7075-T6 Alloy

The effects of dissolution of the η′ phase by solution treatment on the mechanical properties of A7075-T6 alloy were investigated. Immediately after solution treatment of the T6 sheet at 450 oC or higher, elongation significantly increased and dissolution of the η′ phase occurred. η′ is the main hardening phase. After natural-aging, GPI, which is coherent with the aluminum matrix, was formed and strength increased. When bake hardening after natural-aging was performed, the yield strength slightly increased due to partial dissolution of the GPI and re-precipitation of the η′ phase. In contrast, after solution treatment at 400 oC, there was less elongation increase due to the precipitation of the coarse η phase at grain boundaries and low dissolution of the η′ phase. In addition, when bake hardening after natural-aging was performed, the yield strength decreased due to insufficient GPI, which is the nucleation site of the η′ phase. To promote reprecipitation of the η′ phase, the solution treatment temperature was set to a level that would increase solubility. As a result, the yield strength was significantly increased through re-precipitation of a large number of fine and uniform η′ phase. In addition, to increase the effect of dissolution, a pre-aging treatment was introduced and the bake hardenability can be improved after dissolution.

Formability study of bake hardening steel and its correlation with microstructure

In the present study, the bake hardening (BH 240) steel sheet’s formability behavior is studied experimentally based on the Nakajima test method. A forming limit diagram is successfully constructed using universal sheet metal forming machine by offline measuring the strains of deformed specimens. In-process strain measurement based on a digital image correlation technique is also performed for a few selected samples to compare the results with manual strain measurement techniques. All the deformed specimens are also characterized to correlate the sample geometries with hardness values and microstructure. It is observed that the hardness value gradually decreases with an increase in sample width for all the deformed specimens up to the width of 150 mm, except for full-width sample of 200 mm. Microstructural analysis reveals that the morphology of ferrite grains changes with the sample geometry in all the deformed specimens. Microstructural characterization at the top surface of the specimen demonstrates that the aspect ratio of grains is maximum for a 25 mm width sample due to uni-axial stretching. It is also noted that grain’s aspect ratio is close to one (minimum) for a 200 mm width sample due to almost equi-biaxial elongation in grains. It is also observed that the aspect ratio of grains obtained from specimen cross-section indicates that the ratio increases gradually from 25 to 200 mm width samples.

Quantitatively Investigate the Effects of Natural Aging on Mechanical Properties and Bake Hardening Behaviors of Al-Mg-Si Alloys

The effect of natural aging on mechanical properties and bake hardening behaviors of Al-Mg-Si alloys was quantitatively investigated by a series of tensile experiments along the rolling direction. The natural aging period is from three days to three months after heat treatment. As the results, within three months, along the rolling direction, 0.2% offset yield strength and ultimate tensile strength respectively increased from 97 MPa to 145 MPa, 210 MPa to 248 MPa. The strain hardening exponent n-value and the increment of yield strength after bake hardening respectively decreased from 0.2804 to 0.2186, 127 MPa to 89 MPa. The percentage elongation after fracture varies from 22% to 24% during natural aging and varies from 13% to 16% after bake hardening. A large amount of detailed data has been given, which quantitatively describes the change in mechanical properties and bake hardening behaviors of Al-Mg-Si alloys during natural aging.

Quantitative Research on the Effect of Natural Aging on the Mechanical Properties and Bake Hardening Properties of AA6014 Alloy within Six Months

This article is dedicated to quantitatively and systematically revealing the changes of mechanical properties and bake hardening properties of AA6014 alloy during six-month natural aging in detail. Three directions (0, 45, and 90° relative to the rolling direction) of the aluminum alloy sheets and 16 time points within six months were selected to conduct experiments. The change trend of six mechanical properties (0.2% offset yield strength, ultimate tensile strength, plastic extension at maximum force, elongation after fracture, and strain hardening exponent) were obtained by a large number of micro-hardness measurements and tensile tests. The results show that elongations along the three directions are basically the same and do not drop significantly with the progress of natural aging but fluctuate within a certain range. The trends of the n value during natural aging before and after bake hardening are opposite and bake hardening leads to ~0.07 decrease of the n value. The PLC phenomenon disappears after 90 days of natural aging, and the yield strengths along the three directions also stabilize; thus, it can be inferred that the cluster changes tend to stabilize after 90 days natural aging. The large and systematic dataset are clearly and intuitively presented, which can not only be used to provide data reference for industrial production of automobile manufacturers but also be used to reveal the microscopic mechanism of the natural aging process.