Abstract
Both the microstructural characteristics and the texture of the ferritic oxide dispersion strengthened MA956 alloy have been studied after different stages of processing. The material was supplied by INCO Alloys International in three conditions: hot isostatically pressed (HIP), hot extruded + 1,330°C/1 h and hot rolled. Two annealing treatments: 1,100°C/100 h and 1,330°C/1 h were performed on the HIP and hot rolled materials to observe the effect of previous microstructure (or the thermomechanical history) on the final microstructure. In the hot-extruded condition, the initial strong fibre texture evolves towards a very strong texture after 1,330°C/1 h treatment, whereas in the hot rolled condition the initial fibre texture with components and results in a after the same thermal treatment. It is pointed out that this difference in the final texture could be due to the differences in the volume fraction of primary grains with and orientations.
Highlights
the texture of the ferritic oxide dispersión strengthened MA956 alloy have been studied after different stages of processing
The material was supplied by INCO Alloys International in three conditions
h were performed on the hot isostatically pressed (HIP)
Summary
Se describen las características microestructurales y la textura de la aleación MA956 en las etapas intermedias de su procesado termomecánico para obtener el producto en forma de barras. Se partió de un material procesado en INCO Alloys International de tres formas: compactado isostáticamente, eximido en caliente + 1.330 °C/1 h y laminado en caliente. En el caso del material procesado mediante extrusión en caliente, la textura inicial de fibra del tipo evoluciona hacia una del tipo cuando se la somete al tratamiento de 1.330 °C/1 h, mientras que en el caso del material procesado mediante laminación en caliente, la textura inicial, con componentes y , cambia hacia una del tipo después del mismo tratamiento. La razón de la diferencia en la textura final del material procesado por ambos métodos se atribuye a las diferencias en la fracción en volumen de granos primarios con orientaciones < 110> y .
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