Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

Tytuł pozycji:

Modelling of semi-liquid aluminium flow in extrusion with temperature effect

During thixoforming, when the material is in the semi-liquid state, it exhibits thixotropic properties, i.e. the unsupported material remains stiff and holds its shape so it can be readily handled, but rapidly thins and flows like a liquid when sheared. It is this behaviour that is the key to the thixoforming process where material flows as a semi-liquid slurry into a die, as in conventional die-casting. Modelling the influence of the temperature distribution heterogeneity on deformation mechanisms during extrusion of the aluminium alloys in semi-liquid phase, the way of preparing samples and experimental technique has been analysed in the following work. There were made an analysis on the influence of the possible temperature distribution in recipient obtained during heating it on the extrusion process proceedings. The conclusions concerning stability of the process and appearing during it deformation mechanisms had been drawn on the ground of the received results. The plasticine and rape oil have been choosen as a substitute materials. Some kind of different variants have been investigated used a special experimental stand. The results of the tests presented below prove that the proposed technique can provide valuable insight into the material flow during deformation of aluminium alloys in the semi-liquid state and thus can give some guidance concerning the desirable temperature distribution within the workpiece.

Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies