In this paper, an electromagnetic stirring system (EMS) was adapted to the forming process for manufacturing knuckles. After producing knuckles with EMS, the microstructures of the parts were investigated by image analysis and mechanical properties and then compared to parts fabricated without using EMS. Investigation of the effect of the initial melt temperature on the microstructures of the products has shown that the microstructures coarsened when stirring occurred in the liquid phase at melt temperatures greater than 675 deg C, but the fine and globular primary microstructures occurred when stirring at melt temperature of 655 deg C. Stirring current affected the microstructures, by somewhat damaging the dendritic microstructures at 60 A of stirring current, but coarsened the solid particles were coarsening at 80 A of stirring current due to attraction and recombination of the adjacent particles. The finer the microstructures were, whereas they were gradually coarsened where stirred at fines greater than 60 s because the crashed particles were recombined. The filling and solidification of the products were analyzed in order to optimize mild design scheme by taking defects into consideration. The tensile of the knuckle products with fine primary alpha-Al phase particles and uniform eutectic microstructures were predominantly promoted, and EMS forming provided higher mechanical properties of products than that of the products formed without using EMS.


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    Title :

    Experimental investigation for rheology forming process of Al-7% Si aluminum alloy with electromagnetic system


    Additional title:

    Experimentelle Erforschung des Rheogießens mit elektromagnetischem Rühren von AlSi7


    Contributors:
    Bae, J.W. (author) / Kim, T.W. (author) / Kang, C.G. (author)


    Publication date :

    2007


    Size :

    5 Seiten, 8 Bilder, 3 Tabellen, 8 Quellen




    Type of media :

    Conference paper


    Type of material :

    Print


    Language :

    English




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