Effect of intercritical annealing temperature on microstructure and mechanical properties of duplex Zr-2.5Nb alloy
Effect of intercritical annealing temperature on microstructure and mechanical properties of duplex Zr-2.5Nb alloy
复制标题
相间退火温度对双相Zr-2.5Nb合金显微组织和力学性能的影响
DOI：
10.1016/j.jallcom.2018.10.320
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发表时间：
2019-03
影响因子：
6.2
通讯作者：
Chen L Y
中科院分区：
文献类型：
--
作者：
Yang Z N;Wang X B;Liu F;Zhang F C;Chai L J;Qiu R S;Chen L Y
Zr-Nb合金中的双相组织具有优异的力学性能。然而，退火温度对双相组织的形成及其力学性能的影响尚不清楚。确定这种效应对于优化热处理工艺和扩展微观结构的知识是重要的。研究了Zr-2.5Nb合金在700 °C ~ 900 °C退火后的显微组织和力学性能。随着退火温度的升高，合金中ω相的数量先增加后减少。在750 °C退火的试样中，ω相的含量最高，而在900 °C退火的试样中没有ω相的生成，这主要是由于Nb元素在β相中的固溶。随着温度的升高，初生α相的数量逐渐减少，其尺寸稳定在0.3 μm左右。而转变后的β相尺寸从1.5 μm逐渐增大到12.4 μm。力学性能测试结果表明，在750 °C退火时，合金的强度最高，为996 MPa，ω相含量最高;在850 °C退火时，合金的塑性最高，为31.3%。
Duplex microstructure in Zr-Nb alloy possesses excellent mechanical properties. However, the effect of annealing temperature on the formation of duplex microstructure and its mechanical properties is not known. Determination of this effect is important for optimising the heat treatment process and expanding the knowledge of the microstructure. The detailed microstructure information and the relevant mechanical properties of the Zr-2.5Nb alloy annealed at 700 °C–900 °C have been studied. The amount of ω phase in alloy gradually increases and then decreases with increasing annealing temperature. The highest amount of ω phase is obtained in the specimen annealed at 750 °C, and no ω phase is formed when the specimen is annealed at 900 °C, which is mainly affected by the solution of Nb element in the β phase. The amount of primary α phase gradually decreases with increasing temperature, and its size remains stable at ∼3 μm. However, the size of transformed β phase gradually increases from 1.5 μm to 12.4 μm. Mechanical property results reveal that the alloy annealed at 750 °C exhibits the highest strength of 996 MPa for the highest amount of ω phase, and the alloy annealed at 850 °C possesses the best ductility of 31.3%.
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影响因子：
3.1
作者：
V. Hiwarkar;S. Sahoo;I. Samajdar;K. Narasimhan;K. Krishna;G. Dey;D. Srivastava;R. Tewari;
通讯作者：
V. Hiwarkar;S. Sahoo;I. Samajdar;K. Narasimhan;K. Krishna;G. Dey;D. Srivastava;R. Tewari;
影响因子：
9.8
作者：
S. M. Keralavarma;S. Chockalingam
通讯作者：
S. M. Keralavarma;S. Chockalingam
影响因子：
9.8
作者：
Z. N. Yang;Fucheng Zhang;L. Qu;Zhigang Yan;Y. Xiao;Riping Liu;X. Zhang
通讯作者：
Z. N. Yang;Fucheng Zhang;L. Qu;Zhigang Yan;Y. Xiao;Riping Liu;X. Zhang
影响因子：
9.4
作者：
Jha, Sushant K.;Szczepanski, Christopher J.;Larsen, James M.
通讯作者：
Larsen, James M.
影响因子：
8.4
作者：
Zhi-nan Yang;F. Zhang;Fengchao Liu;Zhigang Yan;Y. Xiao
通讯作者：
Zhi-nan Yang;F. Zhang;Fengchao Liu;Zhigang Yan;Y. Xiao