搅拌剪切作用下凝固组织演变过程的数学描述
Mathematical description of solidification structure evolution under shearing and stirring conditions
-
摘要: 分析了凝固组织在搅拌剪切作用下的有效溶质分配系数,将凝固速度和搅拌转速作为凝固组织演变过程的主要因素,建立了凝固组织演变与凝固速度和搅拌转速的数学模型.结果表明:搅拌转速和凝固速度对凝固组织的形貌有较大影响,增大搅拌转速和降低凝固速度有利于提高形状因子.通过与实验结果比较,数学模型与实验结果基本一致.Abstract: The effective distribution coefficient of solidification structures under shearing and stirring was investigated to understand the effects of solidification velocity and rotation speed on solidification structures.A mathematical model of solidification structure evolution to solidification velocity and rotation speed was set up.Simulation results show that the morphology of solidification structures is strongly dependent on solidification velocity and rotation speed.With decreasing solidification velocity or increasing rotation speed,the shape factor of solidification structures increases.The mathematical model shows a very good agreement with experimental results.