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Effect of Si content on the microstructure and properties of Al–Si alloys fabricated using hot extrusion

Published online by Cambridge University Press:  03 April 2017

Pan Ma ,
Yandong Jia ,
Konda Gokuidoss Prashanth ,
Zhishui Yu ,
Chonggui Li ,
Jian Zhao ,
Shanglei Yang  and
Lixin Huang
Pan Ma*
Affiliation:
School of Materials Engineering, Shanghai University of Engineering Science, Shanghai 201620, China
Yandong Jia
Affiliation:
Laboratory for Microstructures, Institute of Materials, Shanghai University, Shanghai 200444, China
Konda Gokuidoss Prashanth*
Affiliation:
Erich Schmid Institute of Materials Science, Austrian Academy of Sciences, A-8700 Leoben, Austria; and Norwegian University of Science and Technology, Gjøvik, Norway
Zhishui Yu
Affiliation:
School of Materials Engineering, Shanghai University of Engineering Science, Shanghai 201620, China
Chonggui Li
Affiliation:
School of Materials Engineering, Shanghai University of Engineering Science, Shanghai 201620, China
Jian Zhao
Affiliation:
School of Materials Engineering, Shanghai University of Engineering Science, Shanghai 201620, China
Shanglei Yang
Affiliation:
School of Materials Engineering, Shanghai University of Engineering Science, Shanghai 201620, China
Lixin Huang
Affiliation:
School of Materials Engineering, Shanghai University of Engineering Science, Shanghai 201620, China
*
a)Address all correspondence to these authors. e-mail: [email protected]
b)e-mail: [email protected]
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Abstract

Al–(12, 20, 35 wt%)Si alloys were fabricated using powder metallurgy process involving hot pressing followed by hot extrusion. The effect of Si content on the microstructure [by scanning electron microscopy], the mechanical properties (hardness and tensile tests), and the thermal expansion behavior were studied in detail, respectively. Due to the friction between the Si phase and the matrix, as well as the diffusion of the Si atoms, the Si phase becomes a particulate shape after hot extrusion, and the size increases with increasing Si content. The mechanical strength increases, whereas, the elongation decreases with increasing the Si content from 12 to 35 wt%, which lead to a variation of the fracture mechanism from ductile to brittle failure. The coefficient of thermal expansion (CTE) decreases with increasing Si content as a result of restriction of Si on the Al matrix, and the measured CTE value is in good agreement with the Turner model below 573 K.

Keywords

Al–Si alloymicrostructuremechanical propertiescoefficient of thermal expansion
Type
Articles
Information
Journal of Materials Research , Volume 32 , Issue 11 , 14 June 2017 , pp. 2210 - 2217
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Copyright
Copyright © Materials Research Society 2017 

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Footnotes

Contributing Editor: Jürgen Eckert

References

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