- W이 첨가된 슈퍼 2상 스테인리스강의 미세조직과 기계적성질에 미치는 시효처리의 영향
- ㆍ 저자명
- 김수천,배동수,강창룡,Kim. Soo-Chun,Bae. Dong-Soo,Kang. Chang-Yong
- ㆍ 간행물명
- 韓國海洋工學會誌
- ㆍ 권/호정보
- 2009년|23권 4호|pp.52-57 (6 pages)
- ㆍ 발행정보
- 한국해양공학회
- ㆍ 파일정보
- 정기간행물| PDF텍스트
- ㆍ 주제분야
- 기타
The effect of aging treatment on the microstructure and mechanical properties of super duplex stainless steel with W was investigated. The phase was precipitated mainly at the early stage of aging and a lower aging temperature under $750^{circ}C$, but the phase was formed after long-term aging treatment between $600^{circ}C$ and $900^{circ}C$. The volume fraction of the phase increased with aging temperature up to $750^{circ}C$ and then decreased up to $900^{circ}C$. With an increase in the aging time, the volume fraction phase at the early stage of aging increased slightly, and then increased rapidly beyond a certain time. The rapid increase in the tensile strength and hardness and decrease in the elongation and impact toughness were measured with aging temperatures up to $750^{circ}C$. On the other hand, the tensile strength and hardness decreased slightly, and the elongation and Charpy impact toughness were unchanged with aging temperatures over $750^{circ}C$. The tensile strength and hardness increased rapidly at the early stage of aging, and then increased slowly beyond a certain time. The elongation and Charpy impact toughness decreased rapidly at the early stage of aging, and then remained unchanged beyond a certain time. The phase that formed at the early stage of aging and the lower aging temperature had a considerable effect on the elongation and Charpy impact toughness of the super duplex stainless steel with W.