Dimensional analysis model for estimating Cooling time () in friction stir welded Aluminium alloys

Dimensional analysis model for estimating Cooling time () in friction stir welded Aluminium alloys | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Dimensional analysis model for estimating Cooling time () in friction stir welded Aluminium alloys Deepti Jaiswal, Sunil Kumar This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7706095/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Microstructure deterioration and loss of mechanical strength in Friction stir welding usually takes place in the weld zone and HAZ (heat affected zone) when the weldment cools from 500ͦ C to 100ͦ C ( \(\:{\varDelta\:t}_{5-1}\) ). It is clear that a change in the pace at which the weldment cools can result in reduced tensile and impact strength as well as weld defects such hot and cold fractures, which can be related to \(\:{\varDelta\:t}_{5-1}\) . A generalised approach employing dimensional analysis has been developed to estimate the weld cooling time for friction stir welding from 500 ͦ C to 100ͦ C. Friction stir welding tests are used to derive the proposed model. The model considers material properties, weld parameters, and environmental conditions for friction stir welding. Dimensionless parameter combinations were constructed, and the coefficient of these combinations was ascertained by the non-linear analysis of experimental data using MATLAB software. The model is validated using experimental data and cooling time observations from other researchers. It was found that the model was 97% adequate in estimating the cooling time for friction stir welding of AA 6063 T6 plates. Physical sciences/Engineering Physical sciences/Materials science friction stir welding Cooling rate Dimensionless model Full Text Additional Declarations No competing interests reported. Supplementary Files timetemperatureplot.csv Coolingtimepeaktemperatureaxialforcedataformodel.xlsx Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. 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alloys\u003c/p\u003e","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"friction stir welding, Cooling rate, Dimensionless model","lastPublishedDoi":"10.21203/rs.3.rs-7706095/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7706095/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eMicrostructure deterioration and loss of mechanical strength in Friction stir welding usually takes place in the weld zone and HAZ (heat affected zone) when the weldment cools from 500ͦ C to 100ͦ C (\u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\(\\:{\\varDelta\\:t}_{5-1}\\)\u003c/span\u003e\u003c/span\u003e). It is clear that a change in the pace at which the weldment cools can result in reduced tensile and impact strength as well as weld defects such hot and cold fractures, which can be related to \u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\(\\:{\\varDelta\\:t}_{5-1}\\)\u003c/span\u003e\u003c/span\u003e. A generalised approach employing dimensional analysis has been developed to estimate the weld cooling time for friction stir welding from 500 ͦ C to 100ͦ C. Friction stir welding tests are used to derive the proposed model. The model considers material properties, weld parameters, and environmental conditions for friction stir welding. Dimensionless parameter combinations were constructed, and the coefficient of these combinations was ascertained by the non-linear analysis of experimental data using MATLAB software. The model is validated using experimental data and cooling time observations from other researchers. 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