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Elevated temperature ductility of types 304 and 316 stainless steel. [640/sup 0/ to 750/sup 0/C]

Conference ·
OSTI ID:6490456
Austenitic stainless steel types 304 and 316 are known for their high ductility and toughness. However, the present study shows that certain combinations of strain rate and test temperature can result in a significant loss in elevated-temperature ductility. Such a phenomenon is referred to as ductility minimum. The strain rate, below which ductility loss is initiated, decreases with decrease in test temperature. Besides strain rate and temperature, the ductility minimum was also affected by nitrogen content and thermal aging conditions. Thermal aging at 649/sup 0/C was observed to eliminate the ductility minimum at 649/sup 0/C in both types 304 and 316 stainless steel. Such an aging treatment resulted in a higher ductility than the unaged value. Aging at 593/sup 0/C still resulted in some loss in ductility. Current results suggest that ductility-minimum conditions for stainless steel should be considered in design, thermal aging data analysis, and while studying the effects of chemical composition.
Research Organization:
Oak Ridge National Lab., TN (USA)
Sponsoring Organization:
USDOE
DOE Contract Number:
W-7405-ENG-26
OSTI ID:
6490456
Report Number(s):
CONF-781202--38
Country of Publication:
United States
Language:
English