4.7 Article

Growth kinetics of the FeB/Fe2B boride layer on the surface of 4Cr5MoSiV1 steel: experiments and modelling

期刊

出版社

ELSEVIER
DOI: 10.1016/j.jmrt.2021.01.109

关键词

4Cr5MoSiV1 steel; Boriding; Microstructure; Modelling

资金

  1. National Natural Science Foundation of China, China [51761029, 51864035]
  2. Natural Science Foundation of Jiangxi Province, China [20202BABL204011, 20202BABL204007]
  3. Key Laboratory for Microstructural Control of Metallic Materials of Jiangxi Province, China [EJ201901454]

向作者/读者索取更多资源

The boriding of 4Cr5MoSiV1 steel at temperatures between 860°C and 980°C resulted in the formation of FeB and Fe2B layers with saw-tooth morphology, showing increased depth and thickness with higher temperature and time. The hardness of FeB and Fe2B layers were significantly higher than the substrate, exhibiting a parabolic growth kinetics curve.
The boriding of 4Cr5MoSiV1 steel was performed in the temperature range of 860 degrees C-980 degrees C to examine the influence of boriding conditions on the boride layers. The experimental results show the formation of FeB and Fe2B layers with the predominant saw-tooth morphology. The boride layer depth increases with increase the boriding temperature and time. Thick and compact boride layers could be obtained at temperatures higher than 900 degrees C. The growth kinetics of boride layers is characterized by a parabolic curve. FeB and Fe2B exhibit a hardness of 1600HV(0.1) and 1300HV(0.1), respectively, which is 4 and 3 times that of the substrate. A diffusion model, based on the boron concentration profiles of the surface layers and the parabolic growth law, was established to predict the growth kinetics of the boride layers including both the FeB and the Fe2B layer. A satisfactory agreement between the model and experimental results was obtained. The work thus provides an approach to investigate and to predict the boride layer growth of 4Cr5MoSiV1 steel in the boriding process. (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/).

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据