4.7 Article

Effect of fresh martensite on the stability of retained austenite in quenching and partitioning steel

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ELSEVIER SCIENCE SA
DOI: 10.1016/j.msea.2014.07.054

关键词

Quenching and partitioning; Electron back-scattered diffraction (EBSD); Austenite-to-martensite transformation; Deformation

资金

  1. governmental institute for the Promotion of Innovation by Science and Technology in Flanders, Belgium (IWT)
  2. [RFCS-CT-2011-00017]

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Restrictions on fuel consumption and safety in the automotive industry have stimulated the development of quenching and partitioning (Q&P) steel. This steel is expected to have very high strength in combination with acceptable ductility owing to its microstructure consisting of martensite with a considerable amount of retained austenite. The effect of retained austenite on the mechanical properties and its transformation stability were determined by stepwise uniaxial micro-tensile testing and subsequent electron backscatter diffraction (EBSD) study of a pre-selected region. The austenite fraction evolution with increasing plastic deformation and the influence of fresh martensite on the local strain distribution were quantified based on the orientation data. The decrease of the retained austenite as a function of the applied strain was described by an exponential function with the pre-exponential and exponential factors related to the starting austenite fraction and its transformation stability respectively. It was proven that the presence of fresh martensite has a negative influence on this austenite transformation stability due to its constraining effect on the strain distribution. This effects the mechanical properties manifested by changes in the strain hardening behavior and total elongation. The results suggest that the ductility of the Q&P steels can be improved by an appropriate design of the heat treatment schedule in order to ensure high retained austenite fractions without the presence of fresh martensite in the final microstructure. (C) 2014 Elsevier B.V. All rights reserved.

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