锻造工艺对TA7ELI钛合金饼材组织和力学性能的影响

Effect of Forging Process on Microstructure and Mechanical Properties of TA7ELI Titanium Alloy Cake

研究了不同锻造工艺对TA7ELI钛合金饼材组织和性能的影响。结果表明,使用始锻温度950~980℃的试验工艺可得到等轴组织的饼材,力学性能满足GJB 2058-94标准要求,但饼材不同位置组织存在差异。使用始锻温度1030~1040℃的试验工艺没有能够得到理想的网篮组织的饼材,且伸长率不合格,工艺需要改进,不合格的原因是:饼材成形过程变形不均匀而造成组织不均匀;TA7ELI钛合金的网篮组织不易控制,其与始锻温度、终锻温度、变形量有很大关系。

The effects of different forging processes on the microstructure and properties of TA7 ELI titanium alloy cake were studied. The results show that the cake material with isometric microstructure can be obtained by using the test process at initial forging temper-ature of 950-980℃, and the mechanical properties meet the requirements of GJB 2058-94 standard, but the microstructure of the cake material is different in different positions. The using experimental process at initial forging temperature of 1030-1040℃can not get the ideal cake material, and the elongation is not up to standard, so the process needs to be improved. The reasons for the unqualified elongation are that the deformation of cake forming process is uneven,resulting in uneven microstructure;the mesh basket structure of TA7 ELI titanium alloy is not easy to control, which is closely related to the initial forging temperature, final forging temperature and deformation.