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用金相显微镜观察了加热温度和保温时间对22MnB5钢板组织结构的影响,测量了不同工艺处理后试样的抗拉强度和硬度。结果表明:加热温度高于860℃可保证淬火后的组织为完全马氏体,但更高的温度会降低抗拉强度和硬度;保温时间的延长也会使淬火后的钢板抗拉强度和硬度稍有下降;22MnB5钢淬火后的完全马氏体组织具有超高的抗拉强度和硬度,最高可达1690 MPa和555 HRV;为获得最优的抗拉强度和硬度,是理想的加热温度为860~900℃、保温时间为3~5 min。
The effects of heating temperature and holding time on the microstructure of 22MnB5 steel were observed with a metallurgical microscope. The tensile strength and hardness of the specimens after different treatments were measured. The results show that when the heating temperature is higher than 860 ℃, the microstructure after quenching is completely martensite, but the higher temperature will reduce the tensile strength and hardness; the prolongation of holding time will also make the tensile strength and hardness Slightly lower; 22MnB5 steel after quenching the complete martensitic tissue with ultra-high tensile strength and hardness, up to 1690 MPa and 555 HRV; in order to obtain the best tensile strength and hardness, the ideal heating temperature is 860 ~ 900 ℃, holding time is 3 ~ 5 min.