Issue |
EPJ Web of Conferences
Volume 94, 2015
DYMAT 2015 - 11th International Conference on the Mechanical and Physical Behaviour of Materials under Dynamic Loading
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Article Number | 02009 | |
Number of page(s) | 5 | |
Section | Microstructural Effects | |
DOI | https://doi.org/10.1051/epjconf/20159402009 | |
Published online | 07 September 2015 |
https://doi.org/10.1051/epjconf/20159402009
Investigation on mechanical behaviour of ECAPed 2A12 aluminium alloy
1 School of Aeronautics, Northwestern Polytechnical University, 710072 Xi'an, China
2 Fundamental Science on Aircraft Structural Mechanics and Strength Laboratory, Northwestern Polytechnical University, 710072 Xi'an, China
a Corresponding author: suotao@nwpu.edu.cn
Published online: 7 September 2015
In the present work, the uniaxial compressive behavior of aluminum alloy processed by equal channel angular pressing (ECAP) for 1–8 passes are investigated experimentally under both quasi-static and dynamic loading conditions via an electronic universal testing machine with a maximum load capacity of 10KN and the split Hopkinson pressure bar (SHPB). The strain hardening rate as well as strain rate sensitivity the ECAPed with different passes have been determined and compared with annealed coarse grained counterpart. The experimental results show a continuously increase of both flow stress and strain rate sensitivity for the aluminum alloy subjected to ECAP process as the pressing pass number increasing. It is proposed that the reduction in grain size plays an important role in the enhancement of flow stress and strain rate sensitivity. However, the strain hardening rate of the ECAPed materials decreases remarkably. Meanwhile, compressive experiments at elevated temperatures indicate the temperature sensitivity of the material increases as the grain size is refined into fine grain regime. Based on thermal activation theory, it is proposed that the enhanced temperature and strain rate sensitivity of ECAPed aluminum alloy can be related to the reduction in activation volume due to grain refinement.
© Owned by the authors, published by EDP Sciences, 2015
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