@article{(Open Science Index):https://publications.waset.org/pdf/13373,
	  title     = {Semisolid Structure and Parameters for A360 Aluminum Alloy Prepared by Mechanical Stirring},
	  author    = {MM.Kaykha and  A. Kamarei and  M. Safari and  V. Arbabi},
	  country	= {},
	  institution	= {},
	  abstract     = {Semisolid metal processing uses solid–liquid slurries
containing fine and globular solid particles uniformly distributed in a
liquid matrix, which can be handled as a solid and flow like a liquid.
In the recent years, many methods have been introduced for the
production of semisolid slurries since it is scientifically sound and
industrially viable with such preferred microstructures called
thixotropic microstructures as feedstock materials. One such process
that needs very low equipment investment and running costs is the
cooling slope. In this research by using a mechanical stirrer slurry
maker constructed by the authors, the effects of mechanical stirring
parameters such as: stirring time, stirring temperature and stirring
Speed on micro-structure and mechanical properties of A360
aluminum alloy in semi-solid forming, are investigated. It is
determined that mold temperature and holding time of part in
temperature of 580ºC have a great effect on micro-structure and
mechanical properties(stirring temperature of 585ºC, stirring time of
20 minutes and stirring speed of 425 RPM). By optimizing the
forming parameters, dendrite microstructure changes to globular and
mechanical properties improves. This is because of breaking and
globularzing dendrites of primary α-AL.},
	    journal   = {International Journal of Materials and Metallurgical Engineering},
	  volume    = {5},
	  number    = {1},
	  year      = {2011},
	  pages     = {89 - 91},
	  ee        = {https://publications.waset.org/pdf/13373},
	  url   	= {https://publications.waset.org/vol/49},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 49, 2011},
	}