摘要
研究了不锈钢基体组织和加工过程中形变程度、应力分布及加工温度对不锈钢餐、厨具铬离子析出量的影响。结果表明:马氏体不锈钢的耐腐蚀性比奥氏体不锈钢的差,铬离子析出量更大;加工过程导致奥氏体不锈钢发生马氏体相变,同时产生大量的位错和缺陷,使其耐腐蚀性降低,铬离子析出量增多;加工过程中局部的应力集中导致该部分区域马氏体相变量大,铬离子析出量增多;加工温度控制在形变诱发马氏体转变温度Md以上时,马氏体相变量显著减少,铬离子析出量得到明显控制。
The effect of stainless steel matrix structure and the degree of deformation,stress distribution and processing temperature during processing on chromium ion precipitation from stainless steel tablewares and kitchenwares was studied.The results show that the corrosion resistance of martensitic stainless steels was worse than that of austenitic stainless steels,and the amount of chromium ion precipitation was greater.The martensitic transformation of austenitic stainless steel was caused by processing and a large number of dislocations and defects were produced,which could reduce the corrosion resistance and increase the amount of chromium ion precipitation.The local stress concentration in the processing increased the martensitic variables and chromium ion precipitation in the area.When the processing temperature was controlled above the deformation induced martensitic transformation temperature,the martensitic phase variables reduced significantly,and the precipitation of chromium ion was obviously controlled.
引文
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