Effect Of Extrusion Temperature Research Articles

Achieving strength-ductility balance in AZ31-WE43 Mg alloys by symmetric extrusion-shear process at various temperatures

The development of composites that simultaneously improve strength and plasticity is a challenging task, especially in Mg alloys. The focus of this study is to create a novel multiscale gradient structure (GS) in Mg laminates to exhibit optimal strength-plasticity synergies through a temperature-controlled extrusion shear (TCES) and extrusion composite process with preset grain sizes. Initially, the gradient structure is formed by a short extrusion process, leading to an increase in the average grain size of the elongated coarse grains from the middle layer of the equiaxed fine grain zone to the elongated coarse grain surface layer. The resulting gradient structure improves the material synergy. The microstructure evolution mechanism of the alloy during symmetric plastic deformation was analyzed. The initial grains underwent DDRX, CDRX, and shear deformation-induced dynamic recrystallization (SDDRX) during the RZ extrusion stage, the grains were significantly refined, and the basal texture intensity was significantly weakened during the SD extrusion stage. The effect of extrusion temperature (400 °C, 450 °C, 500 °C) on the alloys in the forming zone after ES extrusion was further investigated. Tensile tests on Mg laminates prepared by the extrusion method showed that the ultimate tensile strength (UTS) of the samples prepared at 450 °C was 265 MPa and the elongation (EL) was 23.8 %. The significant improvement in the yield tensile strength (YTS) of the composite Mg alloys post-ES processing is primarily attributed to the fine-grained (FG) interior, while the increase in elongation is due to the coarse-grained (CG) exterior. This study presents a novel approach to enhancing the mechanical properties of Mg alloys, offering a promising direction for the development of advanced materials with superior strength and ductility.

Effects of extrusion temperature on the microstructure and mechanical properties of low-alloyed Mg-Bi-Ca-Mn alloy

A new rare earth-free low-alloyed Mg-0.5Bi-0.8Ca-0.8Mn (wt.%) alloy was prepared at three extrusion temperatures (225, 250 and 275 °C). The effects of low-temperature extrusion on the microstructure and mechanical properties of the alloy were studied. Experimental results show that the dynamic recrystallization (DRX) grains are significantly refined by low-temperature extrusion, and the dynamic recrystallization process is further delayed by the Mn precipitate phase, resulting in a bimodal structure composed of ultrafine DRXed grains and coarse undynamic recrystallized (unDRXed) regions. At an extrusion temperature of 225 °C, the grain size was significantly refined, with an average DRXed grain size of 0.84 μm and a tensile yield strength of 418 MPa. Compared with other extruded magnesium alloys, the ultra-fine DRXed grains, strong basal fiber texture, high Schmid Factors of pyramidal <c + a> slip in the unDRXed regions, and along with a certain amount of second phase (Mg2Ca) distributed along the grain boundaries and nano-Mn particles uniformly distributed in the matrix, are the main reasons for the strength enhancement of low-temperature extruded magnesium alloys. The orientation of the DRXed grains in the alloy after extrusion at 250 °C is more random, which improves ductility. In addition, when the extrusion temperature reaches 275 °C, the alloy shows a fully recrystallized structure and exhibits rare earth (RE)-texture, obtaining high ductility but decreasing strength. This study provides a new idea for the development of high-strength Mg-Bi-based magnesium alloys by adjusting the extrusion temperature and alloying elements. This new high-strength and low-alloyed Mg-Bi-based alloy will help to enrich the series of high-performance, rare-earth free, low-cost extruded Mg alloy with certain application prospects.

Effect of Extrusion Temperature on Microstructure Evolution and Strengthening Mechanism of 7003-T6 Aluminum Alloy by Equal Channel Angular Pressing

Effect of Extrusion Temperature on Microstructure Evolution and Strengthening Mechanism of 7003-T6 Aluminum Alloy by Equal Channel Angular Pressing

Effect of Extrusion Temperature on the Microstructure, Mechanical Properties, and In Vitro Corrosion Behavior of a Biodegradable Mg-Zn-Ca-Mn-Sn Alloy

Effect of Extrusion Temperature on the Microstructure, Mechanical Properties, and In Vitro Corrosion Behavior of a Biodegradable Mg-Zn-Ca-Mn-Sn Alloy

Effect of Extrusion Temperature on Microstructure and Mechanical Properties of Mg–Al–Zn Alloy Prepared by Solid‐State Recycling of Mixed Waste Chips

The recycled Mg–Al–Zn alloys are successfully fabricated through solid‐state recycling of mixed waste chips, including cold pressing and hot extrusion. The effects of extrusion temperature on the microstructure evolution, slip mode, tensile properties, and hardness are studied. The homogeneous fine dynamic recrystallization (DRXed) grains with an average grain size of less than 13.1 μm can be obtained at four different extrusion temperatures (250, 300, 350, and 400 °C). The average grain size of the DRXed grains continuously increases with the rising extrusion temperature. However, the yield strength (YS), ultimate tensile strength (UTS), and elongation to failure (EL) of the recycled alloys increase first and then decrease. The recycled Mg–Al–Zn alloys at 350 °C demonstrate excellent mechanical properties with the YS of 134.6 MPa, UTS of 286.2 MPa, EL of 7.4%, and Vickers hardness of 75.2 HV, respectively. In addition, the slip mode is transformed from the previous basal slip to the coactivation of multiple slips composed of the basal slip, prismatic slip, and pyramidal slip with the rising extrusion temperature.

The Effects of Extrusion Temperature and Sodium Bicarbonate Foaming Agent on Density and Tensile Properties of Kenaf Fibre-Reinforced Biocomposites

The Effects of Extrusion Temperature and Sodium Bicarbonate Foaming Agent on Density and Tensile Properties of Kenaf Fibre-Reinforced Biocomposites

Effect of extrusion temperature on microstructure and mechanical properties of ZTM631 magnesium alloy

Magnesium alloys are widely used in the fields of aviation, electronics, and automotive manufacturing due to their advantages of lightweight and high specific strength. Studying high-performance and low-cost deformed magnesium alloys to adapt to more application scenarios has important value. In the present work, the effect of extrusion temperature on the microstructure and mechanical properties of Mg-6Zn-3Sn-0.9Mn (ZTM631) alloy was investigated. Besides, the ultra-high cycle fatigue (VHCF) performance and fatigue failure mechanism of ZTM631 alloy was explored. Results show that extrusion temperature significantly affect the microstructure of ZTM631 alloys. Firstly, alloys extruded at 300℃ possess a relatively fine grain size, because the lower extrusion temperature prevent the grain growth. Secondly, phases precipitate at 300°C and 350°C with a large size (more than 1 µm) are mainly α-Mn phase. while for the alloys extruded at 400°C, both α-Mn and Mg2Sn phases with the size larger than 1 µm can be found in the matrix. Thirdly, alloys extruded at 400℃ exhibit the best mechanical properties, due to the combination of the grain refinement and precipitation strengthening. Fourthly, during the VHCF failure process, the crack preferentially generates at the densely distributed α-Mn phases for the alloy extruded at 300°C and 350°C, while the crack initiate near the Mg2Sn particles for the alloy extruded at 400°C. Also, undynamic recrystallized (un-DRXed) grains with severe deformation exist in the alloys extruded at 300℃ and 350℃, thus accelerating the crack initiation. This fundamental investigation provides theoretical information for developing high-performance Mg-Zn-Sn alloys with high strength and expanded their application fields.

Effects of extrusion temperature and extrusion ratio on the microstructure and properties of Mg–5Sn–1Ca alloy prepared by continuous squeeze casting-extrusion process

In this study, a high-strength and high-toughness Mg–5Sn–1Ca (i.e., TX51) alloy was produced through a continuous squeeze casting-extrusion (CSCE) process without billet homogenization or secondary preheating for the first time. Effects of extrusion temperature and extrusion ratio on the microstructure and mechanical properties of extruded TX51 alloy were investigated. The results show that the CaMgSn eutectic in the as-cast billet was crushed during the CSCE process and exerted the particle stimulated nucleation (PSN) effect, which stimulated dynamic recrystallization of α-Mg. Improper extrusion temperature and extrusion ratio will lead to incomplete recrystallization or grain growth in the extruded alloy, whereas the average grain size of CSCE TX51 alloys can be as small as 2 μm under appropriate process parameters. Interestingly, the TX51 alloy prepared by the CSCE process achieved an excellent strength-toughness match, with optimal ultimate tensile strength, yield strength and elongation of 277.1 MPa, 233.2 MPa and 23.27%, at an extrusion ratio of 16:1 and an intermittent time of 60s (i.e., extrusion temperature is 246 °C). Based on quantitative calculations, the high strength and plasticity are attributed to four strengthening mechanisms, among which grain boundary strengthening and geometric strengthening are the most important contributors.

Effect of extrusion temperature on the structure and emulsifying properties of soy protein isolate-oat β-glucan conjugates formed during high moisture extrusion.

In this study, extrusion was used to induce Maillard reaction between soy protein isolate (SPI) and oat β-glucan (OG) and effect of extrusion temperature (70, 90, 110 and 130°C) on the structure and emulsifying properties of extruded SPI-OG was investigated. SDS-PAGE and fluorescence spectroscopy provided evidence for the formation of SPI-OG conjugates during extrusion. The results showed that 90°C and 110°C extruded SPI-OG had the highest level of degree of glycosylation (were 14.34% and 13.70%, respectively, p>0.05). Structural analysis found that α-helix content of extruded SPI-OG decreased by 8.93-13.14% compared to mixture of SPI and OG. Meanwhile, extruded SPI-OG had lower protein solubility (29.83-34.38%) and surface hydrophobicity (1549-2027), larger average particle size (2363-4807nm) and higher emulsion stability (74.33-90.15%). Therefore, these findings may provide a theoretical basis for the development of novel food emulsion stabilizers.

Effect of extrusion temperature on the microstructure and mechanical properties of hot-extruded ZK60 magnesium alloy

ZK60 magnesium alloy was prepared by the hot-pressed sintering combined with the hot-extruded technique. The microstructure and mechanical properties evolution of ZK60 alloy with a reduced extrusion temperature from 350 °C to 250 °C were investigated in detailed. The extruded alloy was mainly composed of fine α-Mg grains and MgZn2 phase. The grains size gradually decreased with a reduction in extrusion temperature, and the yield strength obviously increased accordingly. The alloy extruded at 250 °C exhibited the smallest average grain size of 2.5 μm and the best combination of strength and plasticity, with a yield strength of 279 MPa and fracture strain of 18.1% in compressive condition, and 263 MPa and 13.7% in tensile condition, as well as a tension-compression yield asymmetry of 0.94. Both the fine grains formed by the continuous and twin induced dynamic crystallization mechanism and the precipitation strengthening contributed to the strength improvement.

Effect of extrusion temperature on microstructure, mechanical properties and corrosion resistance of Mg-6Sn-3Al-1Zn alloy

The Mg-6Sn-3Al-1Zn (wt%) alloy was extruded at different extrusion temperatures, the microstructure was analyzed by XRD, EBSD, OM and SEM, the tensile properties were tested by a universal testing machine, corrosion resistance was tested by an electrochemical workstation. The results showed that with the increase of extrusion temperature, the volume fraction of Mg2Sn phase decreased, the average grain size of alloy increased, the filamentous fiber microstructure firstly increased and then decreased, and the yield strength and corrosion resistance of the alloy decreased. However, the elongation increased. After the alloy was extruded at 400 ℃, the Mg2Sn second phase and grains of α-Mg matrix of alloy distributed in the microstructure evenly, the average grain size was 11.9 µm, the comprehensive mechanical properties of alloy were the optimum, the tensile strength, yield strength and elongation were 312 MPa, 241 MPa and 10.7%, respectively. The corrosion mechanism of Mg-6Sn-3Al-Zn alloy was mainly based on electrochemical corrosion, chemical corrosion and obvious local corrosion. The lowest rate of hydrogen evolution of the alloy extruded at 300 °C in 3.5 wt% NaCl solution is 0.192 ml/h, the grain refinement helps to enhance the corrosion resistance of the alloy.

Effect of Extrusion Temperature on the Mechanical Properties and Corrosion Behavior of LZ91 Alloys

Effect of Extrusion Temperature on the Mechanical Properties and Corrosion Behavior of LZ91 Alloys

Microstructure and tensile properties of a low-alloyed magnesium alloy: effect of extrusion temperature

Microstructure and tensile properties of a low-alloyed magnesium alloy: effect of extrusion temperature

Effect of extrusion temperatures on the microstructure, texture, and mechanical properties of Mg–5Sn–1Si–0.6Ca alloy

In this paper, the effect of extrusion temperatures (250 °C, 300 °C and 350 °C) on the microstructure, second phases particle, texture, and mechanical properties of the Mg–5Sn–1Si–0.6Ca alloy were discussed. The results show that after extrusion the second phases in the alloy were broken and distributed along the grain boundary. Decreasing the extrusion temperature is beneficial to dynamic precipitation and grain refinement. During the extrusion process, a large number of Mg2Sn nanoprecipitates are dynamically precipitated from the Mg matrix and their number increased and their size decreased with the decrease of extrusion temperature. The grain size was refined from 5.8 μm to 3.328 μm with the extrusion temperature decreasing from 350 °C to 250 °C. Besides, the texture intensity was also reduced with the decrease in extrusion temperature. The strength and plasticity of the Mg–Sn–Si–Ca alloys are simultaneously improved by the method of “solid solution + low-temperature extrusion”. When the extrusion temperature is 250 °C, the alloy obtains superior engineering mechanical properties with the yield strength of 287 MPa, ultimate tensile strength of 343 MPa and elongation to failure of 23.3%. The high strength is mainly attributed to the combined effect of grain size, weak texture, and high density of precipitation. The good ductility is mainly attributed to the grain refinement and high Schmid factors of basal slip.

Deformation behaviors and the related high-temperature mechanical properties of Mg–11Gd–5Y–2Zn–0.7Zr via regulating extrusion temperatures

The effects of extrusion temperatures (430, 450, 470 and 490 °C) on the microstructures and mechanical properties of Mg–11Gd–5Y–2Zn–0.7Zr (GW) alloys at room temperature (RT), 250, 300, 350 °C were systematically investigated. The dynamic precipitation of blocky and lamellar long period stacking ordered (LPSO) phases was taken place during hot extrusion. The dominant texture changed from <10 1¯0 >//ED to <0001>//ED with increasing extrusion temperature. Tensile results indicated that the GW alloy extruded at 430 °C (GW430) exhibited the highest mechanical properties at both RT and elevated temperatures, which was ascribed to the fine dynamic recrystallized (DRXed) grains, un-DRXed grains with an orientation of <10 1¯0 >//ED, and the LPSO phase strengthening. When tensile tested below 300 °C, slips on the blocky LPSO phase and kinks of lamellar LPSO phase were the primary deformation modes, followed by grain boundary crack. At 350 °C, grain boundaries became the vulnerable sites to be activated. For GW alloys extruded at 450, 470 and 490 °C, an abnormal increase of mechanical properties was observed at 300 °C. This was due to the occurrence of multiple-slip, which showed the intersection and entanglement of dislocations and thus improving the strength of Mg matrix.

Effect of extrusion temperature on microstructure and tensile properties of Mg–Gd–Er–Zn–Zr alloy containing LPSO phase

Effect of extrusion temperature on microstructure and tensile properties of Mg–Gd–Er–Zn–Zr alloy containing LPSO phase

Difference in extrusion temperature dependences of microstructure and mechanical properties between extruded AZ61 and AZ91 alloys

The effects of extrusion temperature on the microstructure and tensile properties of extruded AZ61 and AZ91 alloys are investigated by subjecting them to hot extrusion at 300 and 400 °C. Although the average grain size of the extruded AZ61 alloy slightly increases from 9.5 to 12.6 µm with increasing extrusion temperature, its resultant microstructural variation is insignificant. In contrast, the average grain size of the extruded AZ91 alloy significantly increases from 5.7 to 22.5 µm with increasing extrusion temperature, and the type of Mg17Al12 precipitates formed in it changes from fine dynamic precipitates with a spherical shape to coarse static precipitates with a lamellar structure. As the extrusion temperature increases, the tensile yield strength of the extruded AZ61 alloy increases from 183 to 197 MPa while that of the extruded AZ91 alloy decreases from 232 to 224 MPa. The tensile elongations of the extruded AZ61 and AZ91 alloys decrease with increasing extrusion temperature, but the degree of decrease is significant in the latter alloy. These different extrusion temperature dependences of the tensile properties of the extruded AZ61 and AZ91 alloys are discussed in terms of their microstructural characteristics, strengthening mechanisms, and crack initiation sites.

Effect of extrusion temperature on microstructure, mechanical properties, and deformation mechanism of Mg-2.5Er-0.6Zr alloy

Different extrusion temperatures (350 °C, 380 °C, 410 °C) were used to forward extrude the cast Mg-2.5Er-0.6Zr (wt.%) alloy. The effects of extrusion temperature on the microstructure, mechanical properties, deformation texture and extrusion deformation mechanism of Mg-2.5Er-0.6Zr alloy were studied by OM, SEM, room temperature tensile test, EBSD and IGMA analysis. The results show that the cast alloy has coarse grains and exhibits random texture characteristics. After extrusion, the alloy underwent dynamic recrystallization (DRX), and the equiaxed grains were refined, forming a special rare earth texture, and the mechanical properties of the alloy were greatly improved. In the temperature range of 380 °C–410 °C, with the increase of extrusion temperature, the alloy grain coarsing, strength and plasticity gradually decrease, but it is still much higher than the cast alloy. Under the combined influence of fine grain strengthening, texture weakening and diversified plastic deformation modes, the comprehensive mechanical properties of extruded Mg-2.5Er-0.6Zr alloy are the best at 380 °C, and its ultimate tensile strength, tensile yield strength and elongation are 218.7 MPa, 184.2 MPa and 44.1%, respectively.

Effect of extrusion temperature on characteristic amino acids, fatty acids, organic acids, and phenolics of white quinoa based on metabolomics

Quinoa is considered a “full nutritional food” owing to its high nutrition value. However, the whole grain form of quinoa is not always convenient direct consumption in everyday life. Extrusion is effective viable solution to this issue. In this study, the metabolic characterization of white quinoa (WQ) and extruded white quinoa (EWQ) was performed by investigating the characteristic amino acids, fatty acids, organic acids, and phenolic content of WQ after extrusion. A total of 24 amino acids, 25 organic acids, 32 fatty acids and 50 phenolics were identified in both WQ and EWQ, The results showed that extrusion and extrusion temperature significantly (p < 0.05) affect the content of amino acids, fatty acids, organic acids and phenolics in WQ. For example, the content of glutaconic acid (1231.9 μg/g of EWQ-180 to 1926.4 μg/g of WQ) and L-aspartic acid (115.47 μg/g of EWQ-140 to 643.70 μg/g of WQ) in WQ was significantly decreased, while L-serine (138.01 μg/g of WQ to 201.04 μg/g of EWQ-160) was increased respectively after extrusion. Among the EWQ samples, the highest content of glutaconic acid (1447.9 μg/g), L-aspartic acid (270.32 μg/g), and L-serine (201.04 μg/g) was observed in EWQ-160, EWQ-180 and EWQ-160, respectively. These results indicated extrusion affects the content of various amino acids differently and that the changes are dependent on the extrusion temperature. Similar result was also observed for fatty acids, organic acids, and phenolics. In conclusion, extrusion has potential in the processing of quinoas and the metabolic characterization of amino acids, fatty acids, organic acids, and phenolics in grains could be effectively analyzed using metabolomics.

Sorghum–mung bean combination snacks: Effect of extrusion temperature and moisture on chemical, functional, and nutritional characteristics

AbstractNine samples were formulated using whole sorghum–mung bean (70:30) at variable extrusion conditions: barrel temperature (130–170°C) and feed moisture (14–18%), and their effect on properties of snacks was examined. The results revealed that the elevation in temperature and moisture increased the antioxidant activity (ferric‐reducing antioxidant power and 2,2‐DiPhenyl‐2‐Picryl hydrazyl hydrate) and total phenolic content. This could be attributed to that the release of bound phenolics is accelerated by the extrusion treatment. However, higher temperature and lower moisture improved the functional properties such as expansion ratio, in vitro protein digestibility, overall acceptability, and expected glycemic index (50–51) of the snacks. A positive correlation was seen among slowly digestible starch and expected glycemic index of the snacks, water solubility index, and expansion ratio. A strong positive correlation was observed among total phenolic content and antioxidant activity. Higher barrel temperature (170°C) and a lower feed moisture (14%) were found to be the best combination to produce nutritious sorghum–mung bean‐based snacks. Moreover, the snacks were found to be highly likeable among the sensory panel, which proves its commercialization properties.