Effect of Full Baking on Carbon Measurement by High Frequency Induction Combustion Infrared Absorption Method

Abstract

In this study, the sample and multicomponent flux are put into the crucible and fully baked. The color change of multicomponent flux during baking indicates the degree of baking, which is appropriate when multicomponent flux turns light red. Through specific tests, different grades of superalloys are used to carry out the comparison test between full baking and non-baking. The measurement precision after full baking is generally higher than that without baking. The difference in value cannot be predicted. Also, the difference cannot be eliminated by adding a correction factor, it can only be eliminated by full baking. After full baking, it can be seen quantitatively from the blank influence value that the blank has little interference with the measurement of low carbon, and the influence on the measurement of high carbon is negligible.