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題名 | Research of Solution Heat-Treated on AISI 316 Stainless Steel=AISI 316不銹鋼固溶化處理之研究 |
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作者 | 趙志燁; 林國書; 歐耿良; | 書刊名 | 國立屏東科技大學學報 |
卷期 | 9:3 2000.09[民89.09] |
頁次 | 頁225-236 |
分類號 | 440.365 |
關鍵詞 | 沃斯田鐵; 麻田散鐵; 316不銹鋼; 固溶處理; Hall-petch方程式; 顯微結構; 剪切區; Austenite; Martensite; AISI 316 stainless steel; Solution heat treatment; Hall-petch equation; Microstructure; Shear zone; |
語文 | 英文(English) |
中文摘要 | 本文係利用光學顯微鏡、掃描式電子顯微鏡、穿透式電子顯微鏡及拉伸試驗機,針對AISI 316不�袗�鋼棒固溶化處理條件,進行機械性質及顯微組織關係之研究,其固溶條件為溫度在1015℃至1095℃之間與時間在20分至80分之間。研究結果顯示: 一、 原商用鋼棒之顯微結構為(沃斯田鐵+針狀麻田散鐵);經固溶處理後,其顯微結構則為完全沃斯田鐵相和雙晶組織; 二、 商用316不�袗�在固溶處理後,抗拉強度介於51.91~54.47(kg/mm2)、降伏強度介於20.61~26.27(kg/mm2)及硬度值介於79.7~91.3(HRB),而延伸率介於61.13~67.09%。與一般材料手冊標準比較可知,最佳的固溶處理條件範圍為溫度在1020℃至1050℃之間、時間在20分至40分之間; 三、 商用316不�袗�固溶處理後,其延伸率隨著固溶時間之增長而增加,而抗拉強度、降伏強度及硬度值隨固溶時間之增加而降低。此外,隨固溶時間之增長,不�袗�鋼棒破斷面剪切區隨著增加。 四、 固溶溫度增加時,其降伏強度約減少7%;而固溶時間增長時,則降伏強度約降低19%。因此,實驗結果發現:商用316不�袗�在固溶處理,其時間效應大於溫度效應。 五、 晶粒尺寸(D=μm)與抗拉強度(σkg/mm2)關係為σ=49+8.361D-0.62 (Hall-Petch方程式),其誤差為0.2~1.2%。 |
英文摘要 | The mechanical properties and the microstructures of the AISI 316 stainless steel (316SS) had been investigated during the solution heat treatment (SHT) at the temperatures ranging from 1015℃ to 1095℃ with various times ranging from 20 to 80 minutes by means of Optical Microscope (OM), Scanning Electron Microscope (SEM), Transmission Electron Microscope (TEM), and Universal Testing Machine. According to the present studies, some results are described as following: 1. The microstructure of the commercial 316SS is a mixture of austenite (γ) phase and needle-like martensite (M) phase. After being SHT, the microstructure of the 316SS is a full γ phase with annealing twins. 2. The mechanical-test result shows that the ultimate strength, yield strength, hardness, and elongation of the 316SS in the SHT conditions are 51.91~54.47 kg/mm2, 20.61~26.27 kg/mm2, 79.7~91.3HRB, and 61.13~67.09% respectively. Comparing with the standard mechanical properties of the 316SS form the Handbook, the better SHT condition for the commercial 316SS is the temperature ranging from 1020 to 1050℃ and time ranging from 20 and 40 minutes. 3. With increasing the SHT temperature and/or time, the elongation of the 316SS is increased, and then the yield strength, ultimate strength and hardness are decreased. In addition, the shear zone of rupture surfaces will become larger. 4. The average yield strength of the 316SS is reduced about 7% when increased the SHT temperature. In addition, with increasing the SHT time, the average yield strength is reduced about 19%. Therefore, it is obvious that the effect of time factor is more than the effect of temperature factor for the 316SS during the SHT processes. 5. The relationship between the grain size and the ultimate strength of the 316SS alloy is established, i.e. Hall-Petch equation σ=49+8.361D-0.62 with error 0.2~1.2%. Where the units of grain size D and strength σ are μm and kg/mm2 respectively. |
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