Experimental and Numerical Study of the Effect of Pouring Temperature and Fluid Convection on Spherical Grains Formation

Abstract:

Spherical morphology is the typical characteristic of the microstructure in semi-solid slurries, while the formation mechanism of these spherical grains is still unclear, especially the migration of the solid-liquid interface under different process conditions. This study will focus on the effect of pouring temperature and swirling on the morphology of grains. A phase field-lattice-Boltzmann method using parallel computing and adaptive mesh refinement (Para-AMR) was employed to study the FCC α-Al phase evolution in binary Al-Si aluminum alloy. Study results represent that the pouring temperature has a significant influence on the morphology of the α-Al grains. Low pouring temperature is a benefit for the formation of spherical microstructures. And the swirling can refine the microstructure under high pouring temperature.

• Periodical: Solid State Phenomena (Volume 327)
• Pages: 133-139
• DOI: https://doi.org/10.4028/www.scientific.net/SSP.327.133
• Online since: January 2022
• Authors: Wen Ying Qu*, Xiao Gang Hu, Min Luo, Qiang Zhu
• Keywords: Fluid Convection, Phase Field-Lattice-Boltzmann Method, Pouring Temperature, Semi-Solid, Spherical Grain

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