The Grain Size Control of A356 Aluminum Alloy by Electromagnetic Stirring

수평식 전자교반을 이용한 A356 합금의 결정립 제어

It is many devices to obtain the globular structure because the globularity of the structure is the key to the low apparent viscosity and also to good rheological properties. In this study, the morphology of the change of primary Al phase in A356 alloy by electro magnetic stirrer was investigated to obtain the globular structure. The parameters are the current, stirring time, pouring temperature individually. The greater current and longer stirring time was to get the finer the primary however in case of over the 80A of current and 60sec of stirring time, the primary Al was merged together and was increased. The effect of pouring temperature has an important effect on the size of primary phase. About the $675^{\circ}C$, the primary Al was very fined.