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刘海, 张丽霞, 任伟, 冯吉才. 表面毛化不锈钢与纯铝的真空扩散连接[J]. 焊接学报, 2016, 37(5): 41-44.
引用本文: 刘海, 张丽霞, 任伟, 冯吉才. 表面毛化不锈钢与纯铝的真空扩散连接[J]. 焊接学报, 2016, 37(5): 41-44.
LIU Hai, ZHANG Lixia, REN Wei, FENG Jicai. Vacuum diffusion bonding of surface textured stainless steel and aluminum[J]. TRANSACTIONS OF THE CHINA WELDING INSTITUTION, 2016, 37(5): 41-44.
Citation: LIU Hai, ZHANG Lixia, REN Wei, FENG Jicai. Vacuum diffusion bonding of surface textured stainless steel and aluminum[J]. TRANSACTIONS OF THE CHINA WELDING INSTITUTION, 2016, 37(5): 41-44.

表面毛化不锈钢与纯铝的真空扩散连接

Vacuum diffusion bonding of surface textured stainless steel and aluminum

  • 摘要: 采用冷金属过渡技术(CMT)对不锈钢表面进行毛化,在其表面制备高度为3 mm、分布密度为9个/cm2的毛刺,毛刺中心横向及纵向间距均为3 mm. 研究其与纯铝进行真空扩散连接接头的界面组织和性能,分析不同保温时间对接头组织和性能的变化规律. 结果表明,在扩散连接温度为600 ℃,保温时间为60 min,压力为3 MPa的工艺条件下,表面毛刺刺入铝母材内部,使得表面氧化膜有效去除,接头形成连续的Fe2Al5+FeAl3界面反应层,相比不锈钢与纯铝的直接真空扩散连接,接头拉剪强度显著提高. 此外,在扩散连接温度一定时,随保温时间的增加,反应层厚度增加,接头拉剪强度呈现先增大后减小的变化趋势.

     

    Abstract: Using cold metal transfer (CMT) technology to achieve stainless steel surface texturing, a 3mm-high burr on the surface, whose distribution density is 9/cm2, is obtained. Horizontal and vertical spacing of the burr centers are both 3 mm. vacuum diffusion bonding interface structure with aluminum under different holding time and studied changes in the organization and strength performance of the joint is analyzed. The results show that when the diffusion bonding temperature is 600 ℃, holding time is 60min, pressure is 3 MPa, the burrs penetrate inside the aluminum, which effectively remove the surface oxide film and help form a continuous joint Fe2Al5/FeAl3 interface reaction layer. Compared to direct vacuum diffusion bonded stainless steel and aluminum, the tensile shear strength improved significantly. It found that when diffusion bonding temperature is constant, with increasing holding time, the reaction layer thickness increases. But when the holding time is too long, there is macroscopic deformation in the aluminum and therefore joint strength had a trend of first increasing and then decreasing with the increase of holding time.

     

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