Microstructure evolution and grain refinement behavior during hot deformation of Fe micro-alloyed Ti-6Al-4V
Microstructure evolution and grain refinement behavior during hot deformation of Fe micro-alloyed Ti-6Al-4V
复制标题
DOI：
10.1016/j.jmrt.2021.09.009
复制
发表时间：
2021-09-20
影响因子：
6.4
通讯作者：
Zhou, Lian
中科院分区：
文献类型：
--
作者：
Dai, Guoqing;Niu, Jingzhe;Zhou, Lian
研究了Fe对新型Ti-6Al-4V-xFe（x = 0- 0.9wt%）合金热变形过程中组织演变的影响及晶粒细化机制。随着Fe含量的增加，峰值应力呈下降趋势，显微组织呈现明显的晶粒细化。流变软化行为是由动态回复（DRV）和动态再结晶（DRX）引起的。当Fe含量从0wt%增加到0.9wt%时，合金的平均晶粒尺寸从52.2 μ m减小到11.3 μ m，大角度晶界（HAGB）的比例从66.49%增加到76.33%。Fe的添加还促进了位错的消灭，从而导致平均rho（GND）密度的降低。高Schmid因子（>0.45）含量在α相的基底滑移（0001）和棱柱滑移{10（1）过棒1}以及β相的{11（2）过棒}< 111 >和{12（3）过棒}< 111 >滑移系中随Fe含量增加而增加。所有证据表明，Fe的添加促进了Ti-6Al-4V-xFe（x = 0- 0.9wt%）合金的热加工性，并在热变形过程中细化晶粒。(c)2021年，任作者。由Elsevier B. V.发布。这是CC BY-NC-ND许可证下的开放获取文章（http：//creativecommons.org/licenses/by-nc-nd/4.0/）。
In this study, the effect of Fe addition on microstructure evolution and grain refinement mechanism during hot deformation of new Ti-6Al-4V-xFe (x = 0-0.9 wt%) alloys were investigated. The peak stress showed a decreasing trend, and the microstructure presented obvious grain refinement with the increase of Fe content. The flow softening behavior was contributed by dynamic recovery (DRV) and dynamic recrystallization (DRX). The average grain size decreased from 52.2 mu m to 11.3 mu m, and the fraction of the high angle grain boundary (HAGB) increased from 66.49% to 76.33% when Fe concentration increased from 0 wt% to 0.9 wt%. Fe addition also facilitated in the annihilation of the dislocations, which resulted in a decrease in the average rho(GND) density. The high Schmid factor (>0.45) content increased with the Fe content in the basal slip (0001) and prismatic slip {10 (1) over bar1} of the alpha phase, as well as in the {11 (2) over bar} < 111 > and {12 (3) over bar} < 111 > slip systems of the beta phase. All evidence indicated that Fe addition promoted the hot workability of the Ti-6Al-4V-xFe (x = 0-0.9 wt%) alloys and refined the grain size during hot deformation. (c) 2021 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).