Effect Of Different Heat Treatments Research Articles

Design of heat-treatment and its effect on Ni-rich matrix of a W-Ni-Co alloy

The aim of this investigation is to optimize the heat-treatment for tailoring a suitable microstructure, especially that of the matrix phase in a W-Ni-Co alloy. Different microstructural features that have been focused on are grain size, fine W particles, intermetallics and short-range ordering. 92 W-5.3Ni-2.7Co alloy prepared through powder metallurgy route was imparted a cyclic heat-treatment to obtain a microstructure comprising finely distributed tungsten particles in an FCCmatrix that envelopes the large tungsten grains. While the fine W particle influences the mechanical behaviour of W-Ni-Co alloys, the grain size of the matrix and short-range ordering are also expected to play a significant role. The effect of different heat-treatments on the microstructure of the matrix was studied using transmission electron microscope (TEM) and electron back scatter diffraction (EBSD). It is observed that increasing the quenching rate diminishes short-range ordering in the matrix. The formation of intermetallic phase at intermediate temperature range (between 800 °Cand 900 °C) and its subsequent dissolution at higher temperature influences the final microstructure of the alloy. In the present study, the effect of the intermetallic phase on the formation of randomly orientated fine equiaxed grains in the matrix has been elucidated.

Texture tailored through combination of molten pool morphology and scanning path in laser additive manufacturing of alloy 718

Texture control is vital for the performance improvement of laser additive manufacturing parts. In the current manuscript, the effect of molten pool morphology and scanning path on texture have been studied for Inconel 718 sample fabricated by directed energy deposition (DED). The molten pool formed at a pulse period of 20 ms is shallower than that formed at a pulse period of 100 ms. The V-shaped grains (<110> // BD) are generated in the overlapping area for all samples. While Z-type grains (<110> // SD) are generated in the molten pool center for the sample with bidirectional scanning path at a pulse period of 20 ms. The unique texture with V-shaped grains (<110> // BD) in the overlapping area and Z-type grains (<110> // SD) in the molten pool center was firstly observed in the current manuscript. The value of Taylor factor of Z-type grains (<110> // SD) is larger than that of V-shaped grains (<110> // BD). Meanwhile, the effect of different heat treatments on the texture evolution was analyzed. This research provides a promising approach for texture customization, which can also increase the understanding of texture evolution.

Effect of quenching and tempering on microstructure and corrosion resistance of aerospace-bearing steel

CSS-42L steel is not only highly competitive for aerospace bearing applications but also for core components such as gears and shafts used in high-temperature or corrosive environments. This puts higher requirements on its microstructure, mechanical properties, and corrosion resistance. In this paper, CSS-42L steel was subjected to quenching, cryogenic and tempering treatments to study the effects of different heat treatments on the microstructure, hardness, and corrosion resistance of CSS-42L steel. It was found that the microstructure of the specimen after quenching contained martensite, a large amount of residual austenite, and trace amounts of fine carbides, and its hardness and corrosion resistance were improved. The residual austenite in the tempered sample underwent almost complete decomposition and transformed into fine martensite, and numerous finely dispersed and uniformly distributed carbides were precipitated, its hardness was further increased to 578.6 Hv concerning the quenched specimen, but concurrently exhibited a decrease in corrosion resistance. CSS-42L steel can be hardened by quenching, cryogenic and tempering to obtain martensite, but fine martensite reduces corrosion resistance. Since the amount of martensite or residual austenite affects the mechanical properties and corrosion resistance of CSS-42L bearing steel, the ratio of martensite and residual austenite needs to be adjusted to obtain optimum mechanical properties and corrosion resistance.

Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk

Mare milk is known for therapeutic properties due to the presence of bioactive components that are sensitive to thermal treatments and tend to lose their activity. Accordingly, mare milk is consumed raw or frozen, but for food safety reasons recent studies suggest mandatory pasteurization of mare milk before consumption. The aim of this study was to examine the effects of different heat treatments on mare milk quality and compare those to heat induced changes in cow milk. In all milk samples, the total dissolved solids (TDS), electrical conductivity (EC), antioxidant capacity (AC) by the DPPH and FRAP methods, changes in colour (ΔE*), concentration of 5-hydroxymethylfurfural (HMF) and the total phenols (TPC) were determined. Heat induced protein denaturation was monitored by SDS-PAGE, while NIR was applied for qualitative analysis of structural changes. In-bottle sterilization at 116 °C/16ʹ and 120 °C/5ʹ showed to be inappropriate for mare milk processing, since they resulted in the most intense colour changes (ΔE*&gt;5), the highest free and total HMF concentrations (40.70 μmol/L free, 70.26 μmol/L total HMF at 116 °C/16ʹ; 35.49 μmol/L free, 58.12 μmol/L total HMF at 120 °C/5ʹ) and the most intense protein denaturation. On contrary, the applied HTST regimes (72 °C/20”, 85 °C/30”, 90 °C/5ʹ) and thermisation at 63 °C/15” were appropriate for mare milk processing considering the studied qualitative changes. Thereby, the HMF concentration, FRAP, TPC and ΔE* value, combined with NIR analysis showed a good potential to be used as rapid and useful tools for monitoring the intensity of heat induced changes in mare milk.

Processing of Whole Kernel Tapioca Pearl and Milk Tea BOBA of Fresh Highland Barley: Optimization of Processing Parameters and Quality Evaluation.

Fresh highland barley is difficult to store, leading to a lack of commercial products. To address these problems, the research investigated the effect of different heat treatments (steaming <SFB>, microwaving <MFB>, baking <BFB>, and cooking <CFB>) on the quality of fresh highland barley, and used pretreated fresh highland barley as material, combined with the milk tea market, to design and optimize the preparation process of fresh highland barley tapioca pearl and milk tea BOBA. The results showed that the different heat treatments reduced the content of ash and starch significantly, and SFB and MFB decreased the digestibility of fresh highland barley (P < 0.05). In particular, SFB had a significantly higher overall score for fresh barley than the other treatments, with the highest sensory evaluation for aroma, elasticity, and the overall taste of the grain, and the eGI value was the lowest (58.64). The optimal preparation process of fresh highland barley tapioca pearl and milk tea BOBA was designed and optimized by the L9(34) orthogonal test. The optimal tapioca pearl formula contained the following: apioca starch content of 36%, cooking time of 2.5 min, and erythritol stevia content of 1.5%. The optimal milk tea BOBA formula contained the following: sodium alginate content of 1.3%, erythritol stevia content of 0.6%, and calcium lactate content of 2.2%. This not only improves the comprehensive utilization rate of fresh highland barley, but also provides the accessory food, ensuring a lower eGI and increasing the healthiness and diversity of milk tea.

Effects of Different Heat Treatments on Yak Milk Proteins on Intestinal Microbiota and Metabolism.

Dairy products are susceptible to modifications in protein oxidation during heat processing, which can lead to changes in protein function, subsequently affecting intestinal health. Despite being a unique nutritional source, yak milk has not been thoroughly examined for the effects of its oxidized proteins on intestinal microbiota and metabolism. Hence, this study employed different heat treatment methods (low-temperature pasteurization, high-temperature pasteurization, and high-temperature sterilization) to induce oxidation in yak milk proteins. The study then assessed the degree of oxidation in these proteins and utilized mice as research subjects. Using metagenomics and metabolomics methods, this study examined the structure of intestinal microbial communities and metabolic products in mice consuming oxidized yak milk. The results showed a decrease in carbonyl and total thiol contents of yak milk proteins after different heat treatments, indicating that heat treatment causes oxidation in yak milk proteins. Metagenomic analysis of mouse intestinal microbiota revealed significant changes in 66 genera. In the high-temperature sterilization group (H), key differential genera included Verrucomicrobiales, Verrucomicrobiae, Akkermansiaceae, and 28 others. The high-temperature pasteurization group (M) mainly consisted of Latilactobacillus, Bacillus, and Romboutsia. The low-temperature pasteurization group (L) primarily comprised of Faecalibacterium, Chaetomium, Paenibacillaceae, Eggerthella, Sordariales, and 33 others. Functionally, compared to the control group (C), the H group upregulated translation and energy metabolism functions, the L group the M group significantly upregulated metabolism of other amino acids, translation, and cell replication and repair functions. Based on metabolomic analysis, differential changes in mouse metabolites could affect multiple metabolic pathways in the body. The most significantly affected metabolic pathways were phenylalanine metabolism, vitamin B6 metabolism, steroid hormone biosynthesis, and pantothenate and CoA biosynthesis. The changes were similar to the functional pathway analysis of mouse metagenomics, affecting amino acid and energy metabolism in mice. In summary, moderate oxidation of yak milk proteins exhibits a positive effect on mouse intestinal microbiota and metabolism. In conclusion, yak milk has a positive effect on mouse intestinal microflora and metabolism, and this study provides a scientific basis for optimizing dairy processing technology and further developing and applying yak milk.

Effect of Different Heat Treatments on E.Coli O157:H7 In Some Chicken Meat Products

A total of 60 random samples of different chicken meat products (frankfurter, nuggets and strips) each of 20 samples, were collected from different supermarkets in Alexandria province and subjected to microbiological examination for assessment of their quality and safety.The mean values of aerobic plate count, coliforms count, enterobacteriaceae count, phychrophilic count and mold and yeast counts were 4.2x104±9.5x103, 2.5x103± 1.5 x103, 3.5x102± 1.27 x102, 1.31 x104 ± 4.88 x104 and 3.21 x102 ± 6.6 x101 cfu/g, respectively, for chicken frankfurter, 4.6 x104 ± 2.4 x104, 3.67 x102 ± 2.45 x102, 1.37 x102 ± 5.2 x101, 2.86 x104± 1.67 x104 and 7.20 x102 ± 2.46 x102 cfu/g, respectively, for chicken nuggets and 3.6 x104 ±4.8 x103, 3.60 x102 ± 8.3 x101 , 3.61 x102 ± 1.14 x102 , 29.82 x104 ± 19.44 x104 and 1.79 x102 ± 4.1 x101 cfu/g, respectively in chicken strips. Also the effect of different heat treatments on the E.coli O157:H7 were examined in chicken frankfurter and chicken nuggets. Results showed that in both products grilling was able to reduce the count of E.coli O157:H7 in chicken frankfurter more than boiling , also more than frying in nuggets.

The effect of different heat treatments on stress corrosion cracking of ZK60 magnesium alloy

Magnesium alloys used as degradable biomaterials often experience failure due to the combined effects of corrosive environments and stress. In this study, ZK60 magnesium alloy in three different states, i.e., solution treatment (T4), T4 followed by artificial aging (T6), and deep cryogenic treatment followed by T6 (DT6), were subjected to slow strain rate tensile tests in both air and phosphate-buffered saline environments. Comprehensive microstructural characterization revealed that the T4 specimen exhibited fewer blocky second-phase particles, whereas the volume fraction of the second phase significantly increased after T6 treatment. Moreover, noteworthy is that the introduction of deep cryogenic treatment before T6 treatment led to a significant increase in the length and quantity of rod-shaped precipitates β1′. Slow strain rate tensile tests in PBS revealed that the T4 specimen exhibited better stress corrosion cracking resistance due to the lesser amount of the second phase in the matrix, which mitigated localized corrosion. Conversely, the T6 and DT6 specimens, having a higher volume fraction of nanoscale second-phase precipitates within the matrix, exhibited improved strength compared to the T4 specimen but exacerbated micro-galvanic corrosion, resulting in a faster corrosion rate and consequently poorer stress corrosion cracking resistance. In summary, controlling the distribution of second-phase precipitates is paramount for enhancing the stress corrosion cracking resistance of ZK60 magnesium alloy.

Effect of heat treatment on mechanical properties of CuCrZr triply periodic minimal surface structures fabricated by selective laser melting

CuCrZr alloy has excellent conductivity, thermal conductivity, friction reduction and abrasion resistance, which can satisfy in different fields. Copper alloy porous structure is a new multifunctional structure with both structural and functional properties. Selective laser melting (SLM) technology has certain advantages for the preparation of periodic porous structures with triply periodic minimal surfaces (TPMS). Under the background of SLM technique, the quasi-static compression properties of Diamond and Gyroid porous structures were studied. The whole deformation of structures was captured by digital camera, and the failure mechanism was analyzed by finite element software. The effects of different heat treatments on the microstructure and mechanical properties of the CuCrZr were studied by scanning electron microscopy and compression tests. The microstructure morphologies show that the number of curved grains decreases and the grains become more regular after heat treatment. Heat treatment can optimize the mechanical properties and energy absorption capacity of the material, which is most obvious at 500 °C. These results indicate that specific heat treatment can improve the stability and predictability of the CuCrZr porous structure.

Effect of Different Heat Treatments and Surface Treatments on the Mechanical Properties of Nickel-Titanium Rotary Files

This study aimed to compare the fatigue resistance of files made from different heat treatment methods and surface treatment. Four prototype files were created through heat treatment and titanium coating surface treatment (AT, DT, ER, EN; named arbitrarily by the manufacturer) at different times and temperatures. Artificial canals with curvatures of 45- and 90-degree were used for the fatigue testing. The files were operated at the speed of 500 rpm at 37 °C, and the time until fracture incurred by a 4-mm dynamic pecking motion at a speed of 8 mm/s was measured, and the number of cycles to failure (NCF) was calculated by applying rotation speed and time. The length of the fractured fragment was measured. The fractured specimens were observed under the SEM to compare the characteristics of fatigue fracture patterns. Differential scanning calorimetry analysis was performed to estimate the phase transformation temperature. One-way ANOVA with Duncan’s post-hoc comparison, the Kruskal–Wallis test, and Mann–Whitney U were applied to compare the fatigue resistance among the prototypes at a significance level of 95%. Regardless of the canal angle, the EN showed the highest fatigue resistance (p &lt; 0.05). AT had the lowest NCF at the 90-degree canal (p &lt; 0.05). ER had a higher NCF than the DT at 45 degrees (p &lt; 0.05), but there was no difference at 90 degrees. DSC analysis revealed that the ER and EN groups exhibited two austenite peaks above 40 °C. In conclusion, the file that underwent a specific temperature heat treatment with titanium coating surface treatment showed the highest fatigue resistance.

Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content.

The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pâtés. Hence, this study aimed to evaluate the effect of heat treatment and fat content on selected properties of pork liver pâté. For this purpose, four batches of pâtés with two different fat contents (30 and 40% (w/w)) and two different heat treatments (pasteurisation: target temperature 70 °C, holding time of 10 min; sterilisation: target temperature 122 °C, holding time of 10 min) were manufactured. Chemical (pH, dry matter, crude protein, total lipid, ammonia, and thiobarbituric acid reactive substances (TBARS)), microbiological, colour, textural, rheological, and sensory analyses were performed. Both different heat treatment and fat content affected most of the parameters observed. Sterilisation ensured the commercial sterility of the manufactured pâtés, resulting in elevated TBARS values, hardness, cohesiveness, gumminess and springiness, and increased rheological parameters (G', G″, G*, and η*), as well as colour changes (decrease in L* and increase in a*, b*, and C* values) and deterioration of appearance, consistency, and flavour also being detected (p < 0.05). Higher fat content caused similar variations in the textural and viscoelastic properties, i.e., the increase in hardness, cohesiveness, gumminess and springiness, and also in G', G″, G*, and η* (p < 0.05). However, the colour and sensorial parameters changed in different ways compared to the changes induced by the sterilisation effect. Overall, the observed changes might not be desirable for some consumers and further research would be appropriate to improve especially the sensorial attributes of sterilised pork liver pâtés.

Effects of post-heat treatment on anisotropic mechanical properties of laser additively manufactured IN718

In this presented work, the effects of different heat treatments on the anisotropic mechanical properties of Inconel 718 (IN718) fabricated by laser powder bed fusion (LPBF) and laser directed energy deposition (LDED) were comparatively investigated. Samples prepared in build direction (BD) and transverse direction (TD) for tensile and creep tests were heat-treated with Solution + double aging (SA) and Homogenization + solution + double aging (HSA) procedures, separately. Experimental results indicate that both SA-treated LPBF-IN718 and LDED-IN718 show strong anisotropy in tensile and creep properties. TD samples have higher tensile strength and relatively better creep performance. After HSA treatment, LPBF-IN718 samples still show strong anisotropic tensile and creep properties. In contrast, anisotropy in mechanical properties of LDED-IN718 samples is mitigated significantly. The columnar grains in as-built LDED-IN718 recrystallized after HSA treatment, resulting in similar tensile and creep properties in both directions. The difference in residual stresses of LPBF-IN718 and LDED-IN718 is the main reason that causes the totally different conditions after HSA treatment. This work can provide a deeper understanding of the difference in anisotropic mechanical properties of LPBF-IN718 and LDED-IN718, which may guide the design of proper heat treatment of laser additively manufactured nickel-based superalloy potentially.

Effects of different heat treatments on anisotropy of cold sprayed 7075 Al deposits

Effects of different heat treatments on anisotropy of cold sprayed 7075 Al deposits

Effects of different heat treatments on Maillard reaction products and volatile substances of camel milk.

Camel milk has unique compositional, functional and therapeutic properties compared to cow's milk and also contains many protective proteins with anti-cancer, anti-diabetic and anti-bacterial properties. In this experiment, fresh camel milk was heat-treated at different temperatures and times, and the changes in Millard reaction products were analyzed. Meanwhile, headspace-gas chromatography-ion migration spectrometry (HS-GC-IMS), electronic nose and electronic tongue were used to analyze the changes of volatile components in camel milk after different heat treatments. The results showed that the Maillard reaction was more severe with the increase of heat treatment, and the contents of furosine and 5-hydroxymethylfurfural increased significantly when the heat treatment temperature was higher than 120°C. HS-GC-IMS results showed that the contents of aldehydes and ketones increased obviously with the increase of heat treatment degree. The study clarifies the effects of different heat treatment degrees on Maillard reaction degree and flavor of camel milk, which has practical production guidance significance for the research and industrialization of liquid camel milk products.

Microstructural evolution of heat-treated Cr–W–V–Mo steels: effect of core-shell carbides and secondary precipitation on their abrasion resistance

This study aims at understanding the effect of different heat treatments on the evolution of the microstructure of several Cr–W–V–Mo steels having different compositions and how this latter affects their abrasion resistance. The investigation also gives insights on the formation and effect of core-shell carbides on the abrasion resistance. The commercial highly alloyed stainless steel HCx® and six newly designed Cr–W–V–Mo steels were subjected to three heat treatments: austenitizing at 900 °C and 1100 °C and subsequent quenching, and an ageing treatment at 700 °C. The microstructural analysis demonstrated the formation of Laves phase when austenitizing at 900 °C; this phase is depleting the matrix from carbide forming elements without any improvement in the wear behavior of the alloys. However, increasing the austenitization temperature to 1100 °C favored the development of core-shell carbides that contribute to increase the abrasion resistance of the alloys. The ageing treatment promoted the precipitation of secondary carbides uniformly distributed along the matrix, and they were found to have a beneficial effect on maintaining the good abrasion resistance even after subjecting the steels to a high ageing temperature (700 °C) for long duration (10 h).

Development of Vitamin C enriched Amla Whey drink

Chhana whey is a nutritious by product of dairy industry and its usage for formulation of whey beverages will facilitate its economic utilisation and prevent environmental pollution. Amla or Aonla is the richest source of vitamin C with many health benefits. In the present study Amla juice was used to enrich vitamin C content and enhance nutritional value of chhana whey. Amla whey drink was prepared by blending amla juice at 5, 10 and 15 per cent of chhana whey. Sugar was added at 10 per cent. Based on sensory evaluation and physico- chemical characteristics like pH, acidity, ascorbic acid, total soluble solids, total solids, viscosity the best level was selected. The effect of different heat treatments like 63°C/ 30 min, 72°C/1 min, 80°C/5 min on sensory characteristics and vitamin C stability of Amla whey drink was also analysed. The beverage prepared from 10 per cent blend had highest overall acceptability scores (8.27). There was 5 times increase in ascorbic acid content of whey when amla juice was added at 10 per cent. The heat treatment at temperature of 72°C /1min was found to be the best as it retained more ascorbic acid.

Different heat treatments in rice processing affect the nutritional and microbiological aspects of rice bran incorporated poultry feed

Rice bran is a byproduct of the rice milling industry which is used for poultry feeding in Sri Lanka. High fiber content, rancidity development, enzyme inhibitors, and high mold growth, limit its potential use as a poultry feed ingredient. The present study was carried out with the objective of evaluating the effect of different heat treatments; parboiling, autoclaving, microwave heating, and dry heating on the nutritional value and microbiological safety of rice bran incorporated poultry feed. Two rice varieties; BG 358 and Gonabaru were used. Control and four treatments as, crude (T1), parboiled (T2), autoclaved (T3), dry heated (T4), and microwave heated (T5) rice bran of each rice variety was incorporated into the formulated poultry feed. Changes in nutritional value with different treatments were compared by analyzing crude protein, total lipid, and crude fiber contents. Moisture content, total fungal and bacterial counts were measured during the four weeks of storage period. Data were analyzed in a completely randomized design using MINITAB software. Crude protein, crude fiber, and moisture content were significantly reduced (p<0.05) in heat-treated rice bran incorporated poultry feed of two tested rice varieties, compared to non-heated control. Significantly high lipid content (p<0.05) and lowest fungal and bacterial counts were shown in T5 and independent from the tested rice variety. Although the values are different the effect of the heat treatments on the nutritional quality and microbiological safety of rice bran incorporated poultry feed is affected in the same manner for two tested rice varieties.

Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis.

There are limited reports about the effect of different heat treatments on the quality and flavor of Black Tibetan sheep meat. The current study examined the effect of pan-frying, deep-frying, baking, and boiling treatment on the quality of Black Tibetan sheep meat; the amino acid, fatty acid, and volatile flavor compounds (VFCs) were investigated by a texture analyzer, ultra-high-performance liquid chromatography (UHPLC), gas chromatography (GC), and headspace-gas chromatography-ion mobility (HS-GC-IMS). The key VFCs were identified through orthogonal partial least squares discrimination analysis (OPLS-DA), and variable importance projection (VIP) values. In addition, Pearson’s correlations between meat quality parameters and key VFCs were examined. The sensory scores, including texture, color, and appearance, of baked and pan-fried meat were higher than those of deep-fried and boiled meat. The protein (40.47%) and amino acid (62.93 µmol/g) contents were the highest in pan-fried meat (p < 0.05). Additionally, it contained the highest amounts of monounsaturated and polyunsaturated fatty acids, such as oleic, linoleic, and α-linolenic acids (p < 0.05). Meanwhile, pan-fried and deep-fried meat had higher amounts of VFCs than baked meat. The OPLS-DA similarity and fingerprinting analyses revealed significant differences between the three heat treatment methods. Aldehydes were the key aroma compounds in pan-fried meat. Importantly, 3-methylbutyraldehyde and 2-heptanone contents were positively correlated with eicosenoic, oleic, isooleic, linoleic, α-Linolenic, and eicosadiene acids (p < 0.05). To sum up, pan-fried Black Tibetan sheep meat had the best edible, nutritional, and flavor quality.

Effects of Heat Treatment and Severe Surface Plastic Deformation on Mechanical Characteristics, Fatigue, and Wear of Cu-10Al-5Fe Bronze.

Aluminium bronzes are widely used in various industries because of their unique properties, a combination of high strength, wear resistance, and corrosion resistance in aggressive environments, including seawater. In this study, the subject of comprehensive experimental research was Cu-10Al-5Fe iron-aluminium bronze (IAB) with β-transformation, received in the form of hot-rolled bars. The effects of different heat treatments (HT) and severe surface plastic deformation (SPD), conducted by diamond burnishing (DB) on the microstructure, surface integrity (SI), mechanical properties, low- and mega-cycle fatigue strength, and dry sliding wear resistance, were determined. Based on quantitative indicators, the applied heat treatments in combination with severe SPD were compared. Thus, the integral efficiency of the heat treatments was evaluated, and the heat treatments were correlated with the resulting properties and operational behaviour of Cu-10Al-5Fe IAB. For example, if the component is designed for rotational bending conditions, the combination of quenching at 920 °C in water, subsequent tempering at 300 °C for three hours, and DB provides maximum fatigue strength in both low-cycle and mega-cycle fatigue applications.

Effect of Different Heat Treatments on the Evolution of Novel Al-Si-Cu-Ni-Fe-Re Alloy Fabricated by Selective Laser Melting

In this study, Cu and Ni are successfully added to additively manufactured Al-Si alloy by the mixing process to improve the strength and ductility of the alloy. The effects of different heat treatments on the microstructural evolution and bending properties of selective laser-melted Al-Si-Cu-Ni-Fe-Re alloy are systematically investigated to optimize the mechanical properties. Nearly complete dense samples are initially additively manufactured with optimized parameters. The samples display a particular fiber network microstructure in which Cu-rich and Ni-rich phases distribute in an interwoven mesh around the eutectic silicon. After substrate plate heating (SPH) treatment, the network becomes denser, and the bending strength increases by 44.99 ± 1 MPa to 811.11 ± 29 MPa, despite the hardness decreases. Comparatively, solution aging (SQA) treatment results in the fiber network structures transforming into second-phase particles, which leads to a decline in bending strength and a significantly higher degree of ductility. Finally, the mechanisms of changes in microstructure and morphology, as well as mechanical properties after heat treatment, are discussed.