碳化硅添加剂对铝硅合金复合材料结构及线膨胀热系数的影响

IF 0.7 Q3 Engineering
V. I. Ovchinnikov, L. V. Sudnik, V. N. Davydkin, K. F. Rudnitsky
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引用次数: 0

摘要

本文介绍了碳化硅含量高达30%的过共晶铝硅合金在20-120°С温度范围内的膨胀和结构研究结果。研究了碳化硅改性添加剂对复合材料结构和线性膨胀温度系数变化性质的影响。制备Al - si - SiC体系复合材料的主要工艺条件是:先将铝在660°С熔融,然后在熔体中加入SiC重量30%的Al,加热至1250°С,暴露10 min后将熔体倒入熔槽中,在规定的温度范围内得到TCLR为9.22 × 10 - 6°С-1的复合材料。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Effect of Silicon Carbide Additives on the Structure and Thermal Coefficient of Linear Expansion of a Composite Material Based on Al–Si Alloy

Effect of Silicon Carbide Additives on the Structure and Thermal Coefficient of Linear Expansion of a Composite Material Based on Al–Si Alloy

The results of dilatometric and structural studies of hypereutectic aluminum silicon alloys with a content of up to 30% silicon carbide in the test temperature range of 20–120°С are presented. The influence of modifying additives of silicon carbide on the nature of changes in the structure and temperature coefficient of linear expansion (TCLE) of the resulting composite is shown. The main technological conditions for obtaining the composite material of the Al–Si–SiC system are determined by sequential melting of aluminum at 660°С, followed by the addition of Al of 30% by weight SiC to the melt, by heating to 1250°С, and 10 min exposure and pouring the melt into the coquille, which allowed to obtain a composite material with TCLR 9.22 × 10–6 °С–1 in the specified temperature range.

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来源期刊
Surface Engineering and Applied Electrochemistry
Surface Engineering and Applied Electrochemistry Engineering-Industrial and Manufacturing Engineering
CiteScore
1.60
自引率
22.20%
发文量
54
期刊介绍: Surface Engineering and Applied Electrochemistry is a journal that publishes original and review articles on theory and applications of electroerosion and electrochemical methods for the treatment of materials; physical and chemical methods for the preparation of macro-, micro-, and nanomaterials and their properties; electrical processes in engineering, chemistry, and methods for the processing of biological products and food; and application electromagnetic fields in biological systems.
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