4.7 Article

Effects of annealing temperature on nanoscale particles in oxide dispersion strengthened Fe-15Cr alloy powders with Ti and Zr additions

Journal

JOURNAL OF ALLOYS AND COMPOUNDS
Volume 693, Issue -, Pages 177-187

Publisher

ELSEVIER SCIENCE SA
DOI: 10.1016/j.jallcom.2016.09.133

Keywords

Mechanical alloying; Annealing; Nanoscale oxide; Core-shell structure; ODS ferritic alloy; Ti and Zr additions

Funding

  1. National Natural Science Foundation of China [51471049]
  2. Fundamental Research Funds for the Central Universities [N141006001]
  3. Specialized Research Fund for the Doctoral Program of Higher Education [20130042110014]
  4. Shanghai Synchrotron Radiation Facility (SSRF) [BL16B1]
  5. China Scholarship Council (CSC)

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Oxide dispersion strengthened (ODS) Fe-15Cr ferritic alloy powders with Ti and Zr additions were fabricated by mechanical alloying (MA) and subsequent annealed from 900 to 1200 degrees C. The microstructure of annealed powders was characterized using transmission electron microscopy (TEM), elemental mapping and synchrotron small angle X-ray scattering (SAXS). The hardness of the powders annealed at different temperature was measured. TEM and SAXS results showed that very high density nanoscale oxides are formed in annealed powders. The size of nanoscale oxides increases slightly and the number density decreases with increasing annealing temperature. Energy-dispersive X-ray spectroscopy (EDS) mapping revealed that Y-Ti-Zr-rich nanoscale oxides are found in the powders annealed at 900 degrees C. It is worth to note that core/shell structure nanoscale oxides with Y-Zr-rich oxide cores and Ti-rich shells are temperature-dependent and formed at 1000 degrees C. However, at 1100 degrees C and higher annealing temperature, the Ti-rich shell vanishes and only Y-Zr-rich nanoscale oxides are observed. A new formation mechanism of core/shell structure nanoscale oxides is proposed in this study. With the increasing annealing temperature, the average grain size increases and the hardness decreases. (C) 2016 Elsevier B.V. All rights reserved.

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