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通过OM、SEM、EBSD等手段,对20CrMnTiH实验钢在不同淬火温度后的组织和力学性能进行分析。结果表明:随淬火温度升高,实验钢原奥氏体晶粒、马氏体块和马氏体束均增大,强度有所下降但拉伸塑性基本不变。按照hall-petchΦ则,各个组织参数均对拉伸强度有控制作用,其中晶粒贡献最大。拉伸断裂方式为韧性断裂,断口均由韧窝组成,并伴随有二次裂纹的产生。
The microstructure and mechanical properties of 20CrMnTiH steel after different quenching temperatures were analyzed by means of OM, SEM and EBSD. The results show that with the increase of quenching temperature, the original austenite grains, martensite and martensite increase in the experimental steel, while the strength decreases but the tensile plasticity basically remains unchanged. According to hall-petchΦ, the parameters of each tissue have a controlling effect on the tensile strength, of which the largest grain contribution. Tensile fracture mode is ductile fracture, fracture are composed of dimples, accompanied by secondary cracks.