4.7 Article

Microstructural evolution of an aged Ni-based superalloy under two-stage hot compression with different strain rates

Journal

MATERIALS & DESIGN
Volume 111, Issue -, Pages 344-352

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.matdes.2016.09.007

Keywords

Hot deformation; Alloy; Dynamic recrystallization; Microstructural evolution

Funding

  1. National Natural Science Foundation of China [51305466, 51375502]
  2. National Key Basic Research Program [2013CB035801]
  3. State key laboratory of High Performance Complex Manufacturing [zzyjkt2014-01]
  4. Project of Innovation-driven Plan in Central South University [2016CX008]
  5. Natural Science Foundation for Distinguished Young Scholars of Hunan Province [2016JJ1017]
  6. Program of Chang Jiang Scholars of Ministry of Education, China [Q2015140]

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The microstructural evolution of an aged Ni-based superalloy under two-stage hot compressive deformation with different strain rates is investigated. In terms of strain rate, the hot compressive tests include two types: constant and stepped strain rates. For the first type, the strain rate remains constant during thewhole hot compression, while for the second type, the hot compression process consists of two stages: I and II. Moreover, the strain rate of stage I (0.01, 0.1, and 1 s(-1)) is larger than that of stage II (0.001 s(-1)). It is found that the strain rate and strain of stage I greatly affect the microstructural evolution for the hot compressive deformation with stepped strain rates. In the tested strain rate and strain, both the dissolution rate of delta phase and the dynamic recrystallization (DRX) volume fraction increase with the decrease of strain rate or the increase of strain in stage I. Compared with the constant strain rate hot deformation, the stepped strain rates can obviously promote DRX behaviors and the dissolution of d phase if the appropriate strain rate and strain of stage I are chosen. These findings can be directly applied in the practical industrial production of superalloy components. (C) 2016 Elsevier Ltd. All rights reserved.

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