Cr13系铸造马氏体不锈钢铌和碳的合理配比关系

 铌作为常用的微合金元素，常被用于细化晶粒、改善钢的强度与韧性，而在不锈钢中关于铌与碳化物质量分数的定量关系以及铌和碳的合理配比的研究工作尚不够深入。通过对不同铌质量分数的1Cr13与3Cr13马氏体不锈钢的组织、碳化物质量分数等进行观察和测量，总结出了比较合理的C-Nb关系式以及这两种元素对碳化物质量分数的影响的定量关系，并结合文献提出了铌元素对Cr13系列马氏体碳化物沉淀的影响原理。结果表明，铌会促进碳化物的沉淀并改变碳化物的成分（碳化物中出现铌元素），并且随着铌质量分数的增加，Cr13系列马氏体不锈钢中的碳化物都出现了指数型增长。得出Cr13系列马氏体不锈钢中碳化物的质量分数与碳和铌的质量分数存在指数型关系，同时合理的C-Nb关系配比呈线性。     

Mechanical alloying and consolidation of copper-iron-silicon carbide nanocomposites

Mechanical alloying, cold pressing, and sintering were used for synthesizing bulk copper, copper-iron, and copper-iron-silicon carbide nanomaterials. The precipitation of iron during sintering of the supersaturated mechanically alloyed powder significantly enhanced the thermal stability of the nanocomposite against grain growth. Moreover, the hardness of sintered composites was found to increase with increasing milling time, which was attributed to the work-hardening, crystallite refinement, and increasing the relative density (decrease in porosity). Although the addition of silicon carbide did not affect the mean crystallite size of the bulk samples, it effectively increased the hardness of the nanocomposite based on its composite strengthening effect.     

宝钢厚板高敏感性裂纹钢切割裂纹机理研究

针对高裂纹敏感性钢,以耐磨钢为例,研究了耐磨钢板的显微组织,带温和非带温切割条件下硬度的变化,确定了火切端部裂纹形成与扩展机制。结果表明,带温切割条件下火切热影响区硬度梯度变化明显变缓,产生裂纹等缺陷风险大幅降低。对实际生产具有十分重要的实际应用意义。     

Effect of Kollidon VA®64 particle size and morphology as directly compressible excipient on tablet compression properties

The study evaluates use of Kollidon VA^®64 and a combination of Kollidon VA^®64 with Kollidon VA^®64 Fine as excipient in direct compression process of tablets. The combination of the two grades of material is evaluated for capping, lamination and excessive friability. Inter particulate void space is higher for such excipient due to the hollow structure of the Kollidon VA^®64 particles. During tablet compression air remains trapped in the blend exhibiting poor compression with compromised physical properties of the tablets. Composition of Kollidon VA^®64 and Kollidon VA^®64 Fine is evaluated by design of experiment (DoE). A scanning electron microscopy (SEM) of two grades of Kollidon VA^®64 exhibits morphological differences between coarse and fine grade. The tablet compression process is evaluated with a mix consisting of entirely Kollidon VA^®64 and two mixes containing Kollidon VA^®64 and Kollidon VA^®64 Fine in ratio of 77:23 and 65:35. A statistical modeling on the results from the DoE trials resulted in the optimum composition for direct tablet compression as combination of Kollidon VA^®64 and Kollidon VA^®64 Fine in ratio of 77:23. This combination compressed with the predicted parameters based on the statistical modeling and applying main compression force between 5 and 15?kN, pre-compression force between 2 and 3?kN, feeder speed fixed at 25?rpm and compression range of 45–49?rpm produced tablets with hardness ranging between 19 and 21?kp, with no friability, capping, or lamination issue.     

Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking

The aim of this study was to assess the effects of power ultrasound‐assisted (0, 400, 600, 800 and 1000 W, frequency of 20 kHz) cooking (80, 100, 120 min) on spiced beef. The results showed that power ultrasound could significantly increase the salt content (P < 0.05). For water holding capacity, the ultrasonic treatment could significantly reduce the pressure loss and free water content while improving the immobilised water content (P < 0.05). And ultrasonic treatment improved hardness compared with control (P < 0.05). However, the effects on the springiness, the chewiness and the resilience of the spiced beef were not significant (P > 0.05). As for microstructure, the myofibrils of beef were ruptured by ultrasonic treatment along with the Z‐lines leading to the muscle swelling. The results indicated that the application of ultrasound during cooking could effectively promote the penetration of salt, improve the water holding capacity and ameliorate the tenderness of spiced beef.     

55SiCr弹簧钢中的残留奥氏体与碳化物

通过扫描电镜(SEM)、电子背散射衍射(EBSD)、透射电镜(TEM)、X射线衍射仪(XRD)、热膨胀仪、洛氏硬度计等手段研究了弹簧钢55SiCr的组织和相变点以及残留奥氏体和碳化物在热处理过程中的组织演变。结果表明:55SiCr弹簧钢淬火后残留奥氏体以块状分布在基体上;随回火温度的升高,残留奥氏体减少并呈粒状和薄膜状分布;C在残留奥氏体中富集,使其稳定性增强;Si抑制了碳化物的析出,提高了残留奥氏体的稳定性。低温回火时,Si延缓了渗碳体析出;高温回火时,C原子扩散速率提高,促进渗碳体析出,引起体积的收缩。慢速加热回火时,C有足够的时间扩散,从而促进渗碳体的形成,使渗碳体的形成温度提前;快速加热回火时,C来不及扩散,抑制了渗碳体的析出。回火加热速率一样时,试验钢的硬度随回火温度的提高而下降。当回火温度为400 ℃时,硬度值最大为51 HRC;当回火温度为650 ℃时,硬度值最小为37 HRC。当加热速率为0.1 ℃/s时,硬度值最小为33 HRC;当加热速率为200 ℃/s时,硬度值最大为40 HRC。     

氮含量及固溶温度对21-6-9奥氏体不锈钢组织和硬度的影响

为了探讨氮含量及固溶温度对21-6-9不锈钢组织和硬度的影响,分别在950、1000、1050和1100 ℃对3种不同氮含量的热轧态21-6-9不锈钢进行1 h固溶处理,通过光学显微镜观察其组织结构,结合Thermo-Calc热力学计算对试验钢的微观组织进行分析,并对其进行硬度测试。结果表明,0.20%~0.28%N的21-6-9不锈钢热轧后沿轧制方向析出铁素体,且钢中铁素体经950~1100 ℃固溶处理可消除,当N含量达到0.34%时,试验钢中不再出现铁素体。随着固溶处理温度的升高,21-6-9不锈钢的晶粒组织长大,硬度降低。N含量的增加可显著提高固溶态21-6-9不锈钢的硬度,其增加程度随固溶处理温度的升高而减弱。