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Thermal stability of ultrafine-grained austenitic stainless steels

✍ Scribed by A. Etienne; B. Radiguet; C. Genevois; J.-M. Le Breton; R. Valiev; P. Pareige

Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
501 KB
Volume
527
Category
Article
ISSN
0921-5093

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✦ Synopsis

Ultrafine-grained 316 and 304 austenitic stainless steel samples have been produced by high pressure torsion. Their microstructure, after deformation and annealing at a temperature in the 350-900 β€’ C range, has been characterized using several techniques (transmission electron microscopy, X-ray diffraction, MΓΆssbauer spectroscopy). The average grain size in the ultrafine-grained 316 is about 40 nm while it is larger in the ultrafine-grained 304 due to a smaller deformation. Results show the formation of ␣martensite during deformation in both steels while -martensite is formed only in the 304 steel.

Annealing at 350 β€’ C induces the decrease of ␣ -martensite content in the 316 steel. The trend is different in the 304 steel, in which the ␣ -martensite content increases.

Recrystallization of grains is observed from 700 β€’ C. MΓΆssbauer spectroscopy shows a reduction of the level of solute atoms in ␣ -martensite during annealing.

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