Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/70843

TítuloJoining of TiAl alloy using novel Ag-Cu sputtered coated Ti brazing filler
Autor(es)Simões, Sónia
Soares, Ana
Tavares, C. J.
Guedes, A.
Palavras-chaveBrazing
Tial alloys
Microstructural characterization
Electron microscopy
Energy-dispersive X-ray spectroscopy
Data2019
EditoraCambridge University Press
RevistaMicroscopy and Microanalysis
Resumo(s)The aim of this study is to evaluate the potential use of titanium foil coated with sputtered silver and copper films as a novel brazing filler for joining TiAl alloys. For this purpose, a detailed microstructural characterization of the resulting brazing interfaces was carried out. The development of brazing fillers that allow the joining of TiAl alloys without compromising the service temperature is a fruitful prospect. Brazing experiments were performed in a vacuum at 900, 950, and 980 degrees C, with a dwell time of 30 min. Microstructural characterization reveals that brazing joints can be obtained successfully at 950 and 980 degrees C. The interface consists of a large central region of alpha-Ti with an amount of Al and Ti-Ag compound and thin layers, mainly composed of intermetallic compounds, formed close to the base material. A novel brazing filler consisting of Ti foil coated with sputtered Ag and Cu films inhibits the extensive formation of soft (Ag) zones or coarse brittle Ti-Al-(Cu,Ni) particles. Hence, the need for post-brazing heat treatments for the joining of TiAl alloys was avoided.
TipoArtigo
URIhttps://hdl.handle.net/1822/70843
DOI10.1017/S1431927618015295
ISSN1431-9276
Arbitragem científicayes
AcessoAcesso restrito UMinho
Aparece nas coleções:DEM - Artigos em revistas de circulação internacional com arbitragem científica

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
Joining of TiAl alloy using novel Ag-Cu sputtered coated Ti brazing filler (2019).pdf
Acesso restrito!
235,19 kBAdobe PDFVer/Abrir

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID