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Loss of High Angle Boundary Area during Annealing a Cryo-SPD Processed Al-Alloy with a Nano-Scale Lamellar Grain Structure
2012;715:219-226.
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Abstract
The grain structure and texture evolution during annealing an Al-0.13%Mg submicron grained alloy, deformed by plane strain compression (PSC) at cryogenic temperatures, has been investigated. On annealing the grain structure coarsened and transformed from lamellar to equiaxed. But, remarkably, the fraction of low angle boundaries (LABs) increased, from less than ~ 25% to ~50% above 300 °C, leading to instability and discontinuous coarsening at higher temperatures. The surprisingly large increase in LAB fraction on annealing is shown to be related to orientation impingement originating from the strong texture present after PSC in liquid nitrogen
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- EPSRC - RESEPSRC
- EPSRC - RESEPSRC