• 更多栏目

    郑勇刚

    • 教授     博士生导师   硕士生导师
    • 主要任职:力学与航空航天学院副院长
    • 其他任职:工程力学系副主任(分管本科生、研究生培养)
    • 性别:男
    • 毕业院校:大连理工大学
    • 学位:博士
    • 所在单位:力学与航空航天学院
    • 学科:工程力学. 计算力学. 生物与纳米力学
    • 办公地点:一号综合实验楼626房间
    • 电子邮箱:zhengyg@dlut.edu.cn

    访问量:

    开通时间:..

    最后更新时间:..

    Lattice Boltzmann models for the grain growth in polycrystalline systems

    点击次数:

    论文类型:期刊论文

    第一作者:Zheng, Yonggang

    通讯作者:Zhang, HW (reprint author), Dalian Univ Technol, Fac Vehicle Engn & Mech, Dept Engn Mech, State Key Lab Struct Anal Ind Equipment, Dalian 116024, Peoples R China.

    合写作者:Chen, Cen,Ye, Hongfei,Zhang, Hongwu

    发表时间:2016-08-01

    发表刊物:AIP ADVANCES

    收录刊物:SCIE、EI、Scopus

    卷号:6

    期号:8

    ISSN号:2158-3226

    摘要:In the present work, lattice Boltzmann models are proposed for the computer simulation of normal grain growth in two-dimensional systems with/without immobile dispersed second-phase particles and involving the temperature gradient effect. These models are demonstrated theoretically to be equivalent to the phase field models based on the multiscale expansion. Simulation results of several representative examples show that the proposed models can effectively and accurately simulate the grain growth in various single-and two-phase systems. It is found that the grain growth in single-phase polycrystalline materials follows the power-law kinetics and the immobile second-phase particles can inhibit the grain growth in two-phase systems. It is further demonstrated that the grain growth can be tuned by the second-phase particles and the introduction of temperature gradient is also an effective way for the fabrication of polycrystalline materials with grained gradient microstructures. The proposed models are useful for the numerical design of the microstructure of materials and provide effective tools to guide the experiments. Moreover, these models can be easily extended to simulate two-and three-dimensional grain growth with considering the mobile second-phase particles, transient heat transfer, melt convection, etc. (C) 2016 Author(s).