Effects of Coiling Temperature on the Microstructure and Mechanical Response of Ti-Mo Micro-alloyed Steel
摘要
The influence of coiling temperature on the microstructural evolution and mechanical response in Ti-Mo micro-alloyed steels during the hot-rolling process was studied by optical microscopy, scanning electron microscopy and transmission electron microscopy. The coiling process of the investigated steel with Mo additions of 0.086 % has been, respectively, simulated by isothermal heat treatment and slow cooling in the furnace after hot rolling. The results show that the content of the ferrite increases and pearlite and bainite decreases with the coiling temperature increase. When the temperature is above 650 °C, only ferrite can be observed. The solid solubility of Mo increases with the coiling temperature. When the coiling temperature is above 550 °C, all the precipitates are TiC particles, and Mo is dissolved in the matrix as solution atoms. In addition, the size of precipitates first decreases and then increases, while the number density has the opposite trend with the increase in coiling temperature. At the coiling temperature of 625 °C, the average size of precipitates is the smallest, and the number density is highest. However, finer precipitates can be obtained by slow cooling in the furnace after hot rolling, with a minimum size of 2.84 nm. By calculating the contribution of yield strength, the strengthening mechanism of the experimental steel during coiling at 550 °C, 625 °C and 700 °C was explored. The main strengthening methods for the investigated steel are grain refinement strengthening and precipitation strengthening, accounting for 60-65 % of the strengthening contribution, and the strengthening amount is related to the coiling temperature. The grain refinement strengthening and the precipitation strengthening match optimally at the coiling temperature of 625 °C. The steel possesses the highest yield strength about 717 MPa during simulating coiling by slow cooling in the furnace after hot rolling.