期刊
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
卷 18, 期 -, 页码 1191-1204出版社
ELSEVIER
DOI: 10.1016/j.jmrt.2022.03.061
关键词
Nanocrystalline alloy; Annealing; Microhardness; Segregation; Relaxation; Precipitates
资金
- National Natural Science Foundation of China [51971195, 11935004]
- High-Level Talents Research Program of Yanshan Uni-versity [005000201]
Researchers synthesized nanocrystalline nickel (ferrous) alloys by electrodeposition and studied the evolution of their microstructure and microhardness through annealing. The experimental results indicate that the microhardness of the annealed alloys is not only dependent on grain size, but also on the grain boundary status.
The strength and hardness of nanocrystalline (NC) metals and alloys have been often correlated with their grain size. We have synthesized NC Ni(Fe) alloys by electrodeposition and studied the evolution of microstructure and microhardness with annealing. By minimizing the interval of annealing temperature from previously utilized 50-150 degrees C to 10 degrees C, we have found unique step-type changes, instead of previously observed continuous changes, in the microhardness of annealed NC Ni alloys. The microhardness decreases slightly within two wide temperature ranges and largely drop within two narrow temperature ranges (20-40 degrees C). Our experimental results and analysis suggest that the microhardness of annealed NC Ni(Fe) alloy is dependent not only on the grain size but also largely on the grain boundary status, i.e., the segregation and desegregation of solute and impurity atoms at grain boundaries (GBs), the grain boundary (GB) relaxation, and the GB nanoprecipitation. Our studies also suggest that the change of mechanical property with annealing in NC metals and alloys should be examined within a narrow range of annealing temperature, e.g., 10 degrees C, to observe and study their unique, or even abnormal, structure-property relations, which may have been neglected in previous studies. (c) 2022 The Author(s). Published by Elsevier B.V.This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
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