 |
 |
Journal articles
Effects of cooling path and resulting microstructure on the impact toughness of a hot stamping martensitic stainless steel
Abstract : The present study examined the effect of microstructural characteristics on the toughness properties of a hot stamping martensitic stainless steel. Moderately slow cooling during the martensitic transformation leads to the auto-tempering of the martensite laths and the stabilization of thin austenite films. The amounts of retained austenite and cementite precipitates were quantified for various cooling conditions. Charpy impact toughness tests were performed over a large range of temperatures to characterize the ductile-to-brittle transition. Decreasing the cooling rate from 300 °C/s down to 3 °C/s increased the retained austenite fraction from 0.6% up to 2.6% and decreased the ductile-to-brittle transition temperature by 140 °C. The critical cleavage fracture stress was determined to be around 2400 MPa whatever the cooling rate, by applying the local approach to fracture. However, it has been demonstrated that a higher retained austenite fraction modifies incipient plasticity and decreases the yield stress by 60 MPa. As a result, retained austenite delays cleavage fracture by increasing the strain necessary to reach the critical cleavage fracture stress required to trigger cleavage initiation in the ductile-to-brittle transition domain. In this way, retained austenite plays a determining role to decrease the ductile-to-brittle transition temperature. It is thus beneficial to design cooling rates in order to increase the retained austenite fraction and to improve impact toughness at low temperatures.
https://hal-mines-paristech.archives-ouvertes.fr/hal-01930294
Contributor : Bibliothèque Umr7633 <>
Submitted on : Wednesday, November 21, 2018 - 5:29:30 PM
Last modification on : Thursday, September 24, 2020 - 6:30:08 PM
Contributor : Bibliothèque Umr7633 <>
Submitted on : Wednesday, November 21, 2018 - 5:29:30 PM
Last modification on : Thursday, September 24, 2020 - 6:30:08 PM