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Microstructural evolution in Al–Zn–Mg–Cu–Sc–Zr alloys during short-time homogenization 被引量:7
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作者 Tao Liu Chun-nian He +3 位作者 Gen Li Xin Meng Chun-sheng Shi Nai-qin Zhao 《International Journal of Minerals,Metallurgy and Materials》 SCIE EI CAS CSCD 2015年第5期516-523,共8页
Abstract: Microstructural evolution in a new kind of aluminum (A1) alloy with the chemical composition of AI-8.82Zn-2.08Mg- 0.80Cu-3.31Sc-0.3Zr was investigated. It is found that the secondary phase MgZn2 is comple... Abstract: Microstructural evolution in a new kind of aluminum (A1) alloy with the chemical composition of AI-8.82Zn-2.08Mg- 0.80Cu-3.31Sc-0.3Zr was investigated. It is found that the secondary phase MgZn2 is completely dissolved into the matrix during a short homogenization treatment (470℃, 1 h), while the primary phase A13(Sc,Zr) remains stable. This is due to Sc and Zr additions into the A1 al- loy, high Zn/Mg mass ratio, and low Cu content. The experimental findings fit well with the results calculated by the homogenization diffusion kinetics equation. The alloy shows an excellent mechanical performance after the short homogenization process followed by hot-extrusion and T6 treatment. Consequently, a good combination of low energy consumotion and favorable mechanical properties is obtained. 展开更多
关键词 aluminum alloys microstructural evolution short-time homogcnization grain refinement
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均质对全脂核桃营养乳稳定性的影响 被引量:14
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作者 凌恩福 《中国乳品工业》 CAS 北大核心 1995年第5期239-241,共3页
本文就全脂核桃营养乳均质目的、原理及其操作进行阐述,并确定均质分二次进行。第一次均质压力为45MPa;第二次均质压力为20MPa。均质时料液温度为75℃;pH为6.8—7.0。
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