This study presents an integrated experimental–numerical approach for evaluating the wear behavior of three non-standardized hypereutectic aluminum–silicon (Al–Si) piston alloys based on the AlSi25CuCr system, namely AlSi25Cu4Cr (M1), AlSi25Cu5Cr (M3), and AlSi25Cu5Cr (M5). The wear coefficient was determined experimentally under boundary-lubrication conditions, while the contact conditions in the piston–cylinder system were evaluated using Finite Element Analysis (FEA) and implemented within the Archard wear model. The results reveal a pronounced inconsistency between hardness and wear resistance. Although hardness increases from 1363 MPa (M1) to 1677 MPa (M5), the corresponding wear depth increases from 13.94 nm to 27.61 nm per engine cycle. This behavior is attributed to differences in microstructural characteristics, particularly the morphology and distribution of silicon particles and intermetallic phases, which significantly influence the tribological performance of hypereutectic Al–Si alloys. The experimentally determined wear coefficient K also shows a significant increase, rising from 12.14 × 10−5 (M1) to 29.59 × 10−5 (M5). The lowest wear is observed for alloy M1, whereas M5 exhibits the poorest tribological performance. These findings demonstrate that microstructural characteristics, particularly the morphology and distribution of silicon particles and intermetallic phases, have a dominant influence over hardness in governing wear behavior. The main scientific contribution lies in the direct coupling of experimentally determined material properties with realistically simulated contact conditions, enabling a quantitative and physically consistent comparison of piston alloys under identical operating regimes. The proposed methodology provides a reliable framework for material selection and optimization of piston alloys with enhanced wear resistance.
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Atanasi Tashev
University of Food Technologies
Valyo Nikolov
University of Food Technologies
Boyan Dochev
Technical University of Sofia
Materials
Technical University of Sofia
University of Food Technologies
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Tashev et al. (Tue,) studied this question.
synapsesocial.com/papers/6a17dc653fad632b0f9d9145 — DOI: https://doi.org/10.3390/ma19112253