Effect of Vegetable Oil Quenchants and Precipitation Hardening on the Mechanical Properties of Aluminum Alloy (AA2024)
محتوى المقالة الرئيسي
الملخص
This article demonstrates how different cooling rates and precipitation hardening affected the mechanical properties of AA2024. Three impact test samples were chosen. Solution heat treatment was conducted at 500 °C for 2 hrs., followed by quenching in three different quenching media (Sunflower Oil, Sesame Oil, and Corn Oil). As a result, the Sunflower Oil showed the lowest shock absorption rate; hence, it was chosen as the quenching medium for this study. Consequently, all samples of tensile, hardness, and impact tests were solution heat treated at 500 °C for 2 hours, then quenched in Sunflower Oil to room temperature and artificially aged at temperatures of 180°C for 1,2,4 hour, 195°C for 1, 2, 4 hour, and 210°C for 1,2,4 hour. Considerable improvements in strength and hardness were observed while decreasing the ductility Due to the production of finely dispersed grains. Precipitation hardening at 180°C for 1 hour was the overall optimum achievement, which enhanced the UTS by 28.7% to 579 MPa, compared to the as-received sample with UTS 450 MPa. While annealing has reduced the UTS by 32.7% to 303 MPa.
تفاصيل المقالة
كيفية الاقتباس
تواريخ المنشور
الإستلام
النسخة النهائية
الموافقة
النشر الالكتروني
المراجع
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