Evaluation of the impact of the natural seasoning process on post-machining deformation of thin-walled elements made of aluminium alloy EN AW-2024

Abstract

The study attempts to evaluate the impact of short-term natural seasoning process on the state of post-machining deformations of thin-walled elements made of the EN AW-2024 aluminium alloy. Analyses were made of the impact of the technological history of the semi-finished product, in this case – the rolling direction of the plate (perpendicular and parallel to the feed direction) as well as high-performance machining strategies, such as High Speed Cutting (HSC) and High Performance Cutting (HPC) on the value of deformations of thin-walled samples, directly after machining and after seasoning. Application of natural seasoning at reducing deformations of thin-walled elements made of aluminium alloys may prove an alternative to the difficult intermediate heat treatment. The expected reduction of deformations is a result of reducing residual stresses in the material, in the course of the relaxation process. The dynamics of the natural relaxation is highly correlated with the properties of materials. The study includes an analysis of the effects of a short-term relaxation, accepted in industrial conditions (up to 1 month since the end of machining) for the EN AW-2024 alloy. If the proposed solution gives positive effects, it can bring measurable economic benefits in industrial applications. The study is completed with general and practical conclusions.