Influence of melt superheating treatment on cast structure of Al–Sn alloys

Author:

Chikova O. A.1,Vyukhin V. V.2,Tsepelev V. S.2

Affiliation:

1. Ural Federal University (UrFU); Ural State Pedagogical University

2. Ural Federal University (UrFU)

Abstract

The study covers the effect of Melt Superheating Treatment (MST) for Al–Sn alloys. To determine the optimal superheating temperature, the authors measured the temperature dependences of the kinematic viscosity, electrical resistivity, density and surface tension of Al–Sn melts with tin contents of 10, 20, 30, 40, and 50 wt.%. According to the measurement results, the temperature t* was determined for each Al–Sn alloy sample. Heating to this temperature breaks down the micro-inhomogeneous state and leads to the heterogeneous liquid – homogeneous liquid structural transition. Melt superheating (MST) results in a decrease in melt viscosity. It was found that the temperature t* rises with increasing tin concentration in the Al–Sn melt. An increase in the tin content in the Al–Sn melt also leads to a decrease in the absolute values of kinematic viscosity and surface tension, while the electrical resistivity and density increase accordingly. Thus, the Melt Superheating Treatment (MST) mode for Al–Sn alloys was determined. The effect of MST of Al–50wt.%Sn melt on the microstructure and mechanical properties of the ingot was studied in order to determine the structural sensitivity to the degree of melt overheating, and to find a new strategy to improve the shaping ability of the Al–Sn alloy two-phase structure. The results demonstrated that the method of resistivity and viscosity determination are more sensitive and effective for melt superheating temperature (MST mode) evaluation. In addition, the desired modified Al–Sn ingot structure can be formed under normal casting conditions; MST can contribute to the modified ingot structure formation by increasing the solidification time and decreasing the average solidification rate by reducing melt viscosity after superheating.

Publisher

National University of Science and Technology MISiS

Subject

Metals and Alloys

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