• Journal of Korea Foundry Society
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• v.21 no.4
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• pp.246-252
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• 2001

Variation in the microstructure of Mg-5%Al semi-solid slurry during isothermal heating was investigated in relation to initial microstructure, holding time, and holding temperature. Specimens with three different initial microstructures were isothermally heated. Dendritic structure in as-cast ingot was decomposed into solid globules in the semi-solid slurry during isothermal holding, while in the recrystallized specimens prepared by extrusion or rolling the size of solid particles was continuously increased during the heating. Effects of mold temperature and liquid fraction of slurry on the mold filling ability were also studied. Very thin section (0.4 mm) could be successfully filled up to 50 mm by 60% liquid slurry when the mold was heated to $600^{\circ}C$.

• Journal of the Korean Society for Precision Engineering
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• v.14 no.9
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• pp.45-51
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• 1997

For semi-solid forging, it is necessarily required to prepare a workpiece with globular microstructure. Among several processes to obtain golbular microstructure, SIMA process is very simple and advantageous with respect to equipment. This paper presents the influence of effective strain on the globularization with aluminium 2024 alloy in cold working stage by SIMA process. Upsetting and forward extrusion are tested for cold working and induction heating is also carried out for reheating to obtain golbular microstructure. Microstructure is observed with an optical microscope. And finite element simulations to obtain effective strain in cold working stage are performed by using commercial finite element code, DEFORM.

• Journal of Korea Foundry Society
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• v.29 no.5
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• pp.213-219
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• 2009

Optimum conditions for production of semi-solid Al-Zn-Mg alloy billets was carried out by the Taguchi design method. And, Al-Zn-Mg alloy billets contained Sc (free, 0.1 and 0.3 mass %) were fabricated at optimum conditions. Evolution of microstructure in semi-solid state was investigated through various liquid fractions, holding times and holding temperatures. The Al-Zn-Mg alloy billets reheated at $615^{\circ}C$ during 30min are grain growth and it was fractured due to increasing liquid fraction before quenching. And, during reheating up to $600^{\circ}C$, grain growth of Al-Zn-Mg alloy billets contained Sc (0.1 and 0.3 mass %) was not occurred in comparison with those of Al-Zn-Mg alloy without Sc. It was thought that $Al_3Sc$ phases have a pinning effect in grain boundary and Sc content of 0.1 mass% is able to inhibit grain growth effectively through reheating process.

• Proceedings of the Materials Research Society of Korea Conference
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• 2001.11a
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• pp.113-113
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• 2001

• Journal of Korea Foundry Society
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• v.37 no.2
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• pp.38-44
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• 2017

Given that the conventional extrusion of high-strength Al alloys such as 7075 aluminum alloys is difficult due to their very low extrudability as compared to that of 6061 aluminum alloys, thixo-extrusion can be used to obtain a high-strength material easily at a lower extrusion pressure as compared to conventional extrusion. In this study, hot- and thixo-extruded 7075 aluminum alloys are prepared by a vertical forward extrusion process and their microstructures, hardness levels, and compressive properties are investigated. Hot-extruded alloy bars are assessed to obtain a microstructure elongated in the extrusion direction, whereas with thixo-extruded alloy bars, it was possible to obtain a microstructure having fine and equiaxed grains by dynamic recrystallization. The resulting isotropy and improved formability at the hot deformation temperature of the thixo-extruded alloy were attributed to the fine and equiaxed grains formed by the thixo-extrusion process.

• Journal of the Korean Society for Heat Treatment
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• v.26 no.4
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• pp.165-172
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• 2013

In the present study, the microstructure and solution treatment response of Al-Zn-Mg alloys bars by thixo-extrusion was investigated. The alloy bars were solution treated at 400, 430, 460 and $490^{\circ}C$ for various times. In order to examine the microstructures and phase analysis of the samples after solution treatment, it was performed by optical and scanning electron microscopy. And, Vickers hardness and electrical conductivity was measured on the solution treated samples for each condition to investigate the solution treatment response of extruded bars during solution treatment. The results show that the optimum solution heat treatment conditions of thixo-extruded Al-Zn-Mg alloy for minimization of the grain growth and degradation promotion of the second phase is a temperature of $460^{\circ}C$ and holding time of 0.5 to 2 h.

• Journal of Korea Foundry Society
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• v.31 no.6
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• pp.347-353
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• 2011

There is thixo-extrusion to form high strength aluminum alloy. But, it is a problem that grains become grain coarsening during reheating process because the alloy was exposed at high temperature. In order to solve grain growth during reheating process, calcium was added in Al-Zn-Mg alloys. Primary a grain sizes of semi-solid Al-Zn-Mg-(0, 0.4, 0.6 and 0.9, wt.%)Ca were measured with image analyzer after reheating. Measured primary a grain sizes were applied to LSW(Lifshitz-Slyozov and Wagner) equation to check the effect of Ca on grain coarsening. Coarsening rate constant K values of semi-solid Al-Zn-Mg-(0, 0.4, 0.6 and 0.9, wt.%)Ca alloys were $371\;mm^3s^{-1}$, $247\;mm^3s^{-1}$, $198\;mm^3s^{-1}$ and $166 mm^3s^{-1}$, respectively. As increasing calcium content, K value decreased which means grains are refined. Also, grains of calcium addition were more spherical than that of calcium free.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2001.10a
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• pp.387-392
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• 2001

Fused deposition(FD) modeling by Stratasys Inc., is one of the material deposition subfamilies of solid freeform fabrication(SFF) technologies. In this process, build material in the form of a flexible filament, is heated to a semi-liquid state and extruded from a robotically controlled deposition head onto a fixtureless table in a temperature controlled environment. The position of nozzle is computer controlled relative to the base, which allows geometric complex models to be made to precise dimensions. FDM provide what the part was directly tested by the worker. It provide believable data. This study is experiment on surface roughness of part at FDM

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.582-592
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• 1995

To measure rheological properties of the starch dough, an Extrusion Capillary Viscometer(ECV) cell was self-made and attached to Instron machine(Model 1140). Apparent viscosities of corn and waxy corn starch doughs were measured and their gelatinization degrees were determined by enzymatic analysis. When corn and waxy corn starch doughs with $36{\sim}52%$ moisture content were heated at $60{\sim}100^{\circ}C$, come-up time of the cold point of doughs decreased from 220 sec to 140 sec with increased in the moisture content. In the measurement range of $36{\sim}52%$ moisture content and $60{\sim}100^{\circ}C$ heating temperature, both corn and waxy corn starch doughs showed pseudoplastic flow behaviors. At the same shear rate, both shear stress and viscosity of starch dough decreased as the moisture content increased. At the moisture content above 44%, the shear stress and viscosity of starch dough decreased as the heating temperature increased from $60^{\circ}C\;to\;70^{\circ}C$, but increased as the heating temperature increased from $80^{\circ}C\;to\;100^{\circ}C$. When the moisture content increased and heating temperature, the gelatinization degree of starch dough increased from about 10% to about 62%. The gelatinization degree of waxy corn starch dough was $15{\sim}20%$ higher than that of corn starch dough under the same gelatinization conditions. The effects of moisture content on the viscosity of starch dough were examined by Arrhenius equation. As the moisture content increased, viscosity of starch dough decreased. But the effect of moisture content was greater in the range of $80{\sim}100^{\circ}C$ than in the range of $60{\sim}70^{\circ}C$ heating temperature.