个人信息Personal Information
教授
博士生导师
硕士生导师
主要任职:材料科学与工程学院党委书记
其他任职:Chair
性别:男
毕业院校:哈尔滨工业大学
学位:博士
所在单位:材料科学与工程学院
学科:材料连接技术
办公地点:大连理工大学材料科学与工程学院铸造中心304室
联系方式:Tel: 86 411 84706283
电子邮箱:donghg@dlut.edu.cn
论文成果
当前位置: Dong Honggang >> 科学研究 >> 论文成果Effect of Post-weld Heat Treatment on Properties of Friction Welded Joint Between TC4 Titanium Alloy and 40Cr Steel Rods
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论文类型:期刊论文
发表时间:2015-09-01
发表刊物:JOURNAL OF MATERIALS SCIENCE & TECHNOLOGY
收录刊物:SCIE、EI、ISTIC、CSCD
卷号:31
期号:9
页面范围:962-968
ISSN号:1005-0302
关键字:Dissimilar metal joining; Friction welding; Titanium; Steel; Post-weld heat treatment; Intermetallic
摘要:Dissimilar metal joining of Ti-6Al-4V (TC4) titanium alloy to as-rolled 40Cr steel rods was conducted with friction welding, and the effect of post-weld heat treatment (PWHT) on the microstructure and mechanical properties of the resultant joints was investigated. The average tensile strength of the as-welded joints reached 766 MPa and failure occurred in 40Cr steel base metal. However, after PWHT at 600 degrees C for 0.5, 1, 2 and 3 h, the tensile strength of the joints decreased and fracture happened through the interface with quasi-cleavage features. The bending angle of specimens was improved from 9.6 degrees in as-welded state to 32.5 degrees after PWHT for 2 h. The tensile strength of the joint was enhanced by martensitic transformation near the interface in as-welded state. Sorbite formed near the interface in PWHT state and improved the bending ductility of the joint. TiC brittle phase formed at the interface after PWHT for 0.5 h and deteriorated the tensile strength and bending ductility of the joint. After PWHT for 2 h, no TiC phase was detected at the interface. The microhardness on the interface in as-welded state was higher than that after PWHT, indicating that the decrease of microhardness around the interface could be accompanied by degradation of tensile strength but improvement of bending ductility of the joints. Copyright (C) 2015, The editorial office of Journal of Materials Science & Technology. Published by Elsevier Limited. All rights reserved.