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通过硬度和单轴拉伸测试,分析了预拉伸、预时效和预拉伸后预时效3种预处理工艺对Al-Mg-Si合金抗时效稳定性能、成形性能和烘烤硬化性能的影响。结果表明:预拉伸+预时效比单纯的预拉伸或预时效工艺对抑制自然时效、提高合金成形性能和烘烤硬化性能更为有效。较为适宜的预处理工艺为预拉伸2%后120℃预时效10 min。在此工艺条件下,与T4固溶试样相比,自然时效后规定非比例延伸强度R_(p0.2)降低15.28MPa、屈强比R_(p0.2)/Rm降低0.09、塑性应变比r值提高0.05、应变硬化指数n值提高0.09、伸长率A值提高5%,烘烤后R_(p0.2)增加了85.95 MPa。
The effects of pre-stretching, pre-aging and pre-stretching pre-aging on the anti-aging properties, formability and bake hardenability of Al-Mg-Si alloys were analyzed by hardness and uniaxial tensile tests . The results show that pre-stretching + pre-aging is more effective than pure pre-stretching or pre-aging treatment on the inhibition of natural aging, the improvement of the formability of the alloy and the bake hardenability. The more suitable pretreatment process is pre-stretching at 2% pre-aging at 120 ℃ for 10 min. Under this condition, compared with the solution of T4, the non-proportional tensile strength R p0.2 decreased 15.28 MPa and the yield ratio R p0.2 decreased 0.09 after natural aging. The plastic strain ratio The value of r increased by 0.05, the value of strain hardening index n increased by 0.09, the value of elongation A increased by 5%, and the value of R_ (p0.2) increased by 85.95 MPa after baking.