Zobrazeno 1 - 10
of 328
pro vyhledávání: '"Extrusion temperature"'
Autor:
Kai Wang, Guangxiao Ren, Hongxia Wang, Anguo Zhang, Jin Wang, Chao Wang, Lifei Wang, KwangSeon Shin
Publikováno v:
Journal of Materials Research and Technology, Vol 30, Iss , Pp 4893-4907 (2024)
To clarify the evolution of lamellar phases in the initial microstructure of the Mg-9Gd-0.8Al alloy during the extrusion process and the effect of lamellar phases on the dynamic recrystallization of the extruded Mg alloy, the solid solution treated M
Externí odkaz:
https://doaj.org/article/a3781d4f0baa4e088cc47906eeb68c93
Publikováno v:
Journal of Materials Research and Technology, Vol 30, Iss , Pp 1662-1676 (2024)
Mg–1Mn alloy, extruded at a low temperature in our published protocol, contributed to the intensified basal texture and extremely refined microstructure with spheroidal nanoscale precipitates dispersing throughout the matrix and along the grain bou
Externí odkaz:
https://doaj.org/article/da2c1e0736774e1ea587197391e3e5b5
Autor:
Xiaoqing Liu, Xiaoguang Qiao, Xianke Zhang, Dongdong Zhang, Lei Xiao, Wojun Zhong, Xiurong Zhu, Jichun Lian, Mingyi Zheng
Publikováno v:
Journal of Materials Research and Technology, Vol 28, Iss , Pp 2235-2246 (2024)
Traditional low-alloyed Mg–Al–Ca–Mn extrusion alloys always show a low strength and a high tension-compression yield asymmetry. In the present work, Mg–1Al–1Ca–0.2Mn (AXM1102, wt.%) alloys were extruded at 150–350 °C to produce differe
Externí odkaz:
https://doaj.org/article/fde946bc5dab4189b46d97064867c4a5
Autor:
Xiaoqing Liu, Xiaoguang Qiao, Yuwei Liu, Risheng Pei, Xianke Zhang, Lin Yuan, Yuanqing Chi, Xiurong Zhu, Mengmeng Yu, Mingyi Zheng
Publikováno v:
Journal of Materials Research and Technology, Vol 25, Iss , Pp 1164-1178 (2023)
Mg-0.7Al-0.3Ca-0.4Mn (AXM070304, wt.%) alloy was subjected to extrusion with a ram speed of 1 mm/s and an extrusion ratio of 25:1. The extrusion temperature varies from 170 °C to 400 °C. The influence of extrusion temperature on microstructure and
Externí odkaz:
https://doaj.org/article/9df0d3f1ca274606a26c794235ee3d8b
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 6, Pp 67-72 (2023)
高水分挤压组织化技术是目前生产具有类似动物肉的纤维结构和口感的组织化植物蛋白的主要加工技术。旨在为未来新型植物性肉类类似物的加工和产品设计提供理论参考,从原辅料(植物
Externí odkaz:
https://doaj.org/article/76333a03955f4c15862aa192fe06e022
Publikováno v:
Journal of Magnesium and Alloys, Vol 11, Iss 5, Pp 1683-1696 (2023)
The effects of extrusion temperature on the microstructure and tensile properties of extruded AZ61 and AZ91 alloys are investigated by subjecting them to hot extrusion at 300 and 400 °C. Although the average grain size of the extruded AZ61 alloy sli
Externí odkaz:
https://doaj.org/article/7a84b43f2f284343b31dc178628f9301
Publikováno v:
Journal of Materials Research and Technology, Vol 24, Iss , Pp 4685-4697 (2023)
Different extrusion temperatures (350 °C, 380 °C, 410 °C) were used to forward extrude the cast Mg-2.5Er-0.6Zr (wt.%) alloy. The effects of extrusion temperature on the microstructure, mechanical properties, deformation texture and extrusion defor
Externí odkaz:
https://doaj.org/article/8937770cfc094cc6a640005c5b60db5b
Publikováno v:
Journal of Magnesium and Alloys, Vol 11, Iss 3, Pp 892-902 (2023)
The commercial AZ91 alloy and nonflammable SEN9 (AZ91–0.3Ca–0.2Y, wt%) alloy are extruded at 300 °C and 400 °C. Their microstructure, tensile and compressive properties, and low-cycle fatigue (LCF) properties are investigated, with particular f
Externí odkaz:
https://doaj.org/article/708aa993191e460d8cae839085ab4ee7
Autor:
Wenhong Liu, Jiaxin Bao, Mingliang Qiao, Siqi Yin, Zhankun Wang, Jianzhong Cui, Zhiqiang Zhang
Publikováno v:
Journal of Materials Research and Technology, Vol 21, Iss , Pp 1042-1052 (2022)
The influence of extrusion temperature and speed on the microstructures and mechanical properties of the as-extruded Mg–6Zn–1Y–0.85Zr (ZWK610) alloy was inquired by indirect extrusion at three ram speeds (1, 3 and 6 mm/s) and extruding temperat
Externí odkaz:
https://doaj.org/article/492a30f2526a4d128760917d662f7b35
Autor:
Junjie ZHANG, Jiachen ZHENG, Yitong XIE, Wenjiang LUO, Yuan ZHANG, Xi HE, Danyi LIU, Jianchun HAN
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 20, Pp 130-136 (2022)
In this paper, mung bean protein was prepared by high moisture extrusion technology at different extrusion temperatures. The structure of the protein was analyzed by Fourier transform infrared spectroscopy, internal fluorescence spectroscopy, SDS-PAG
Externí odkaz:
https://doaj.org/article/6e07a25ac32245b1956ca22ac99d16f0