Enhanced ductility in harmonic structure designed SUS316L produced by high energy ball milling and hot isostatic sintering
Enhanced ductility in harmonic structure designed SUS316L produced by high energy ball milling and hot isostatic sintering
复制标题
通过高能球磨和热等静压烧结生产的SUS316L,谐波结构增强延展性
DOI:
10.1016/j.msea.2016.07.048
复制
发表时间:
2016-09
期刊:
影响因子:
6.4
通讯作者:
Ameyama Kei
中科院分区:
文献类型:
--
作者:
Zheng Ruixiao;Zhang Zhe;Nakatani Masashi;Ota Mie;Chen Xu;Ma Chaoli;Ameyama Kei
The objective of the present study is to optimize the mechanical properties of commercial SUS316L stainless steel through harmonic structure design. The harmonic structured SUS316L compacts were fabricated by a process including high energy ball milling and subsequent hot isostatic pressing. Although the harmonic structured compacts had a bimodal grain size distribution, our investigations showed that both hardness and yield strength still well resembled the Hall-Petch relationship. A great combination of high yield strength and improved uniform elongation can be achieved simultaneously in the harmonic structured SUS316L compacts (σy=695 MPa, εu=27.1%). The improved ductility was attributed to both the strain hardening induced by the coarse-grained structure and the extra strain hardening caused by the peculiar macroscopic network of ultrafine-grained structure. It was suggested that core grain size of approximately 1.2 µm and shell volume fraction of approximately 50–60% were the optimized harmonic structure design for austenite stainless steel.
登录
查看更多内容
DOI:
10.1016/j.msea.2014.03.098
发表时间:
2014-06
影响因子:
6.4
作者:
Ming Song;K. Guan;W. Qin;J. Szpunar;J. Chen
通讯作者:
Ming Song;K. Guan;W. Qin;J. Szpunar;J. Chen
影响因子:
2.6
作者:
Lin Jiang;Kaka Ma;Hanry Yang;Meijuan Li;E. Lavernia;J. Schoenung
通讯作者:
Lin Jiang;Kaka Ma;Hanry Yang;Meijuan Li;E. Lavernia;J. Schoenung
影响因子:
6
作者:
Mingchun Zhao;F. Yin;T. Hanamura;K. Nagai;A. Atrens
通讯作者:
Mingchun Zhao;F. Yin;T. Hanamura;K. Nagai;A. Atrens
DOI:
10.26649/musci.2015.017
发表时间:
2015
期刊:
--
影响因子:
--
作者:
A. Al-Azzawi;P. Baumli;G. Mucsi
通讯作者:
A. Al-Azzawi;P. Baumli;G. Mucsi
影响因子:
4.5
作者:
H. Ueno;K. Kakihata;Y. Kaneko;S. Hashimoto;A. Vinogradov
通讯作者:
H. Ueno;K. Kakihata;Y. Kaneko;S. Hashimoto;A. Vinogradov