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CuAlNi 형상기억합금의 압연조건에 따른 미세조직변화
양권승 조선대학교 생산기술연구소 2005 生産技術硏究 Vol.27 No.1
Shape memory alloy with 83Cu-13Al-4Ni(wt%) composition was prepared by cross rolling method and phase transformation characteristics were investigated. Transformation temperatures are almost the same in specimens prepared by both hot-rolling and cross rolling at 900℃. but. in specimen prepared by cross rolling at 350℃, its transformation temperature shows the change of 40℃ and a large hysteresis. Indesirable tweed-like structure is observed in aged specimen at 200℃ after a cross rolling at 350°C. On aging the specimen prepared by cross rolling, G.P zone was formed easier than that of γ2 phase. This phase was transformed to plate-like θ' phase during aging.
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CuAlNi 형상기억합금의 결정립 크기 및 제 특성에 미치는 가공열처리의 영향
이영수,강후원,김윤채,장우양,강조원 조선대학교 생산기술연구소 1996 生産技術硏究 Vol.18 No.1
The effect of thermomechanical treatment such as hot-rolling and subsequent annealing conditions has been studied. and the variations of mechanical properties. transformation temperature and shape memory ability with annealing time have been investigated in CuAlNi shape memory alloys by metallography. calormetry and X-ray diffraction. The grain of the specimen hot-rolled below 800℃ was deformed and elongated but the grain of the specimen hot-rolled above 800℃ was partially recrystallized. The grain size after hot-rolling decreased with decreasing hot-rolling temperature and with increasing the rate of reduction in thickness. By the chage of cooling rate after hot-rolling, the microstructure of the hot-rolled specimen could be controlled and it has affected grain size during recrystallization. The grain size could be markedly decreased by intermediate annealing between hot rolling process; the smallest grain with the size of 95㎛ could be obtained by recrystallization at 700℃ for 7min after the combination of intermediate annealing and hot-rolling process. With increasing recrystallization time. M_(s) and A_(s) temperatures increased but transformation hysteresis decreased. The difference in the fracture surface could be clearly observed with recrystallization time. With increasing annealing time in order of 3min, 5min and 7min at 700℃. the fracture mode has changed to the mixture of intergranular and transgranular fracture with the latter being dominant, to transgranular fracture and to intergranular fracture, respectively. In the case of annealing at 700℃ for 5min. shape memory ability could be obtained maxium value by 74% but it was sligtly decreased to 60% with increasing time.
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