Microstructural Evolution and Mechanical Properties of Al0.7CoCrFeNiCu High-Entropy Alloy During AnnealingShow others and affiliations
2025 (English)In: JOM: The Member Journal of TMS, ISSN 1047-4838, E-ISSN 1543-1851, Vol. 77, p. 4545-4556Article in journal (Refereed) Published
Abstract [en]
The microstructure and mechanical properties of the Al0.7CoCrFeNiCu high-entropy alloy (HEA) were studied in both as-cast state and annealed state, and the results showed that the alloy was composed of FCC1, FCC2, and BCC phases. Cu-rich and Fe-Cr-rich precipitates were present within the BCC phase, while small amounts of needle-like precipitates were observed in both the FCC1 and the FCC2 phases. After annealing at 700°C, the matrix phase composition of the alloy did not change significantly, but the volume fraction and size of the needle-like precipitates increased with the holding time. The hardness and yield strength first increased and then decreased with the extension of the holding time, reaching peak values at 48 h of holding time of 364 HV and 667 MPa, respectively. During annealing at 900°C, the volume fraction of needle-like phases first increased and then decreased with prolonged holding time, while the precipitates underwent significant coarsening. The hardness and yield strength reached peak values at 1 h of holding time of 311 HV and 493 MPa, respectively. During the subsequent holding process, as the needle-like phase significantly coarsened, the mechanical properties of the alloy steadily declined, which led to the overall mechanical properties after annealing at 700°C being superior to those after annealing at 900°C.
Place, publisher, year, edition, pages
Springer Nature, 2025. Vol. 77, p. 4545-4556
National Category
Metallurgy and Metallic Materials
Research subject
Applied Physics
Identifiers
URN: urn:nbn:se:ltu:diva-112392DOI: 10.1007/s11837-025-07327-wISI: 001456459900001Scopus ID: 2-s2.0-105001843177OAI: oai:DiVA.org:ltu-112392DiVA, id: diva2:1951947
Note
Godkänd;2025;Nivå 0;2025-06-26 (u5);
For funding information, see: https://link.springer.com/article/10.1007/s11837-025-07327-w
2025-04-142025-04-142025-10-21Bibliographically approved