4.7 Article Proceedings Paper

Solid particle erosion of AISI 304, 316 and 420 stainless steels

期刊

WEAR
卷 301, 期 1-2, 页码 398-405

出版社

ELSEVIER SCIENCE SA
DOI: 10.1016/j.wear.2012.12.047

关键词

Solid particle erosion; Stainless steel; Wear mechanisms; Brittle fracture

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In this study, solid particle erosion tests were carried out to evaluate the performance of AISI 304,316 and 420 stainless steels in relation to this wear process. These materials have several industrial applications such as turbine blades, valves, hard tools, fasteners, piping, storage tanks, water components, food processing equipment, etc. An erosion test rig similar to that shown in ASTM G76-95 standard was used to perform the tests. The abrasive particle used was angular silicon carbide (SiC) with a particle size of 420-450 mu m. Tests were carried out using different impact angles (30 degrees, 45 degrees, 60 degrees and 90 degrees) with a particle velocity of 24 +/- 2 m/s and an abrasive flow rate of 150 +/- 0.5 g/min. The room temperature during the tests was between 35 degrees C to 40 degrees C. The chemical composition of the tested materials was obtained by using energy dispersive X-ray analysis (EDS). In addition, SEM images were used to identify the wear mechanisms. In this particular case, wear damage similar to brittle fracture with the detachment of large fragments was observed on the surfaces of AISI 304 and 316 stainless steels. Plastic deformation characterised by pitting and cutting action was also observed. In respect to AISI 420, it was only damaged by plastic deformation, with pitting and ploughing action, some random scratches and irregular indentations on its surface for all impact angles. The results showed that AISI 304 and 316 presented a higher erosion rate at 60 degrees, whereas AISI 420 exhibited the higher erosion damage at 30 degrees. Finally, Atomic Force Microscopy (AFM) was used to compare the roughness of the surfaces before and after the tests at 30 degrees and 90 degrees, respectively. (C) 2013 Elsevier B.V. All rights reserved.

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