Copper sheet with grain size of 30-60μm was processed by plastic deformation of asymmetrical accumulative rolling-bonding(AARB)with the strain of 3.2.The effects of annealing temperature and time on microstructural evolution were studied by means of electron backscattered diffraction(EBSD).EBSD grain mapping,recrystallization pole figure and grain boundary misorientation angle distribution graph were constructed,and the characteristics were assessed by microstructure,grain size,grain boundary misorientation and texture.The results show that ultra fine grains(UFG)are obtained after annealing at 250℃ for 30?40 min.When the annealing is controlled at 250℃for 40 min,the recrystallization is finished,a large number of small grains appear and most grain boundaries consist of low-angle boundaries.The character of texture is rolling texture after the recrystallization treatment,but the strength of the texture is faint.While second recrystallization happens,{110}<1ī2>+{112}<11ī> texture component disappears and turns into{122}<212>cube twin texture component.
The initial copper with large grain sizes of 60-100 μm was processed by six passes asymmetrical accumulative rolling-bond （AARB） and annealing, the ultra-fine-grained （UFG） copper with grain size of 200 nm was obtained, and the microstructures and properties were studied. The results show that there are large sub-structures and also texture component C for the UFG copper obtained by six passes AARB, possessing high strength and microhardness in company with poor elongation and conductivity. Thereafter, the UFG copper was annealed at 220 °C for 35 min, in which the sub-structures disappear, the grain boundaries are composed of big angle grain boundaries, and the textures are composed of a variety of texture components and parts of twins. Compared with the UFG copper obtained by six passes AARB, the tensile strength and yield strength for the UFG copper obtained by six passes AARB and annealing at 220 °C for 35 min are decreased slightly, the elongation and conductivity are improved obviously.
