Detail publikace

Comparison of microstructural properties and Charpy impact behaviour between different plates of the Eurofer97 steel and effect of isothermal ageing

Originální název

Comparison of microstructural properties and Charpy impact behaviour between different plates of the Eurofer97 steel and effect of isothermal ageing

Anglický název

Comparison of microstructural properties and Charpy impact behaviour between different plates of the Eurofer97 steel and effect of isothermal ageing

Jazyk

en

Originální abstrakt

The microstructure and fracture properties of the Eurofer97 steel plates of thickness 14 mm and 25 mm were investigated in as-received state and in state after long-term thermal ageing (550 degree C/5000 h). Detailed microstructure studies were carried out by means of optical light, electron and quantitative elektron microscopy. Mechanical properties were evaluated by means of Charpy impact testing and hardness testing and fracture surfaces were fractographically analysed in macro and microscales. The microstructure of the Eurofer97 consisted of tempered martensite with M23C6 and MX precipitates. Microstructure of 14 mm plate was more homogenous and fine grained than 25 mm plate. Due to different microstructure the tDBTT of thicker plate was on +10 degree C higher than for 14 mm plate for which reached -60 degree C. Slight microstructural changes on the level of subgrain consisting of their partial recrystallization and slight karbide coarsening were observed after applied ageing. The isothermal ageing caused evident shift in tDBTT about +5 degree C, which was most likely caused by recrystallization of subgrains.

Anglický abstrakt

The microstructure and fracture properties of the Eurofer97 steel plates of thickness 14 mm and 25 mm were investigated in as-received state and in state after long-term thermal ageing (550 degree C/5000 h). Detailed microstructure studies were carried out by means of optical light, electron and quantitative elektron microscopy. Mechanical properties were evaluated by means of Charpy impact testing and hardness testing and fracture surfaces were fractographically analysed in macro and microscales. The microstructure of the Eurofer97 consisted of tempered martensite with M23C6 and MX precipitates. Microstructure of 14 mm plate was more homogenous and fine grained than 25 mm plate. Due to different microstructure the tDBTT of thicker plate was on +10 degree C higher than for 14 mm plate for which reached -60 degree C. Slight microstructural changes on the level of subgrain consisting of their partial recrystallization and slight karbide coarsening were observed after applied ageing. The isothermal ageing caused evident shift in tDBTT about +5 degree C, which was most likely caused by recrystallization of subgrains.

BibTex


@article{BUT75997,
  author="Luděk {Stratil} and Hynek {Hadraba} and Jiří {Buršík} and Ivo {Dlouhý}",
  title="Comparison of microstructural properties and Charpy impact behaviour between different plates of the Eurofer97 steel and effect of isothermal ageing",
  annote="The microstructure and fracture properties of the Eurofer97 steel plates of thickness 14 mm and 25 mm were investigated in as-received state and in state after long-term thermal ageing (550 degree C/5000 h). Detailed microstructure studies were carried out by means of optical light, electron and quantitative elektron microscopy. Mechanical properties were evaluated by means of Charpy impact testing and hardness testing and fracture surfaces were fractographically analysed in macro and microscales. The microstructure of the Eurofer97 consisted of tempered martensite with M23C6 and MX precipitates. Microstructure of 14 mm plate was more homogenous and fine grained than 25 mm plate. Due to different microstructure the tDBTT of thicker plate was on +10 degree C higher than for 14 mm plate for which reached -60 degree C. Slight microstructural changes on the level of subgrain consisting of their partial recrystallization and slight karbide coarsening were observed after applied ageing. The isothermal ageing caused evident shift in tDBTT about +5 degree C, which was most likely caused by recrystallization of subgrains.",
  chapter="75997",
  number="3",
  volume="416",
  year="2011",
  month="september",
  pages="311--317",
  type="journal article - other"
}