مطالعه اثر همزمان عملیات ساچمه‌زنی و پخت بر رفتار کششی فولاد آلیاژی 50crv4

در این مقاله قطعاتی از مفتول فولاد 50crv4 به قطر mm4 تحت آبکاری الکتریکی zn خالص قرار گرفت. اثر عملیات ساچمه زنی قبل از آبکاری و عملیات پخت بعد از آبکاری الکتریکی در عملکرد کششی فولاد بررسی شد. ساچمه زنی قبل از آبکاری به مدت 20 دقیقه با ساچمه هایی به قطر mm0.5 و سختی rc58 انجام شد. عملیات پخت بعد از آبکاری به مدت 24 ساعت در دمای °c200 انجام شد. سپس در نهایت نمونه ها تحت آزمون‌های کشش با نرخ کرنش آهسته، سختی سنجی و تصویربرداری sem قرار گرفتند. نتایج نشان داد که اثر عملیات پخت در بهبود عمر مکانیکی نمونه تحت کشش به تنهایی بیشتر از عملیات ساچمه زنی است. متوسط زمان تا شکست نمونه های آبکاری شده و پخت شده 2.5 ساعت ولی متوسط زمان شکست برای نمونه های ساچمه زنی شده و آبکاری شده 2.1 ساعت به دست آمد. اثر هم زمان عملیات ساچمه زنی قبل از آبکاری و پخت بعد از آبکاری منجر به بهبود بیشتر عملکرد کششی مفتول و رسیدن زمان متوسط شکست به 3.05 ساعت در آزمون نرخ کرنش آهسته شد. در این شرایط اندیس حساسیت به تردی از 0.76 برای نمونه های فقط آبکاری شده به 0.13 برای نمونه های ساچمه زنی و پخت شده کاهش یافت که بهبود بسیار خوبی را نشان می دهد. اثر ساچمه زنی بر خواص کششی فولاد را می‌توان به ایجاد یک لایه تنش فشاری پسماند در سطح زیر لایه نسبت داد که منجر به کاهش نرخ رشد ریزترک‌های ناشی از تنش‌های کششی در شرایط کاری می‌شود. همچنین نتایج نشان داد که در اثر عملیات پخت ترک‌های ریز و پیوسته‌ای در فصل مشترک پوشش / زیر لایه ایجاد می‌شود که مسیرهای مناسبی را برای خروج هیدروژن از زیر لایه فراهم می‌کنند.

An Investigation of the Simultaneous Effect of Shot Peening and Baking on the Tensile Behavior of 50crv4 Alloy Steel

In this paper, 50CrV4 steel wire with a diameter of 4 mm were subjected to pure Zn electroplating. The effect of shot peening before and baking after electroplating on tensile performance of steel was investigated. Bombardment was done before plating for 20 minutes with shots 0.5 mm and 58 RC. Baking was performeIn this paper, 50CrV4 steel wire with a diameter of 4 mm were subjected to pure Zn electroplating. The effect of shot peening before and baking after electroplating on tensile performance of steel was investigated. Bombardment was done before plating for 20 minutes with shots 0.5 mm and 58 RC. Baking was performed after plating for 24 hours at 200°C. Finally, the samples were subjected to slow strain rate test, microhardness test and SEM imaging. The results showed that the effect of baking on improving the mechanical life of the sample under tension alone is greater than the shot peening. The mean time to failure of plated and baked samples was 2.5 hours, but for shot and plated samples was 2.1 hours. The simultaneous effect of preplating shot peening and postplating baking led to further improvement of the tensile performance of the wire and the mean failure time reached 3.55 hours in the slow strain rate test. The embrittlement susceptibility index is now reduced from 0.76 for only plated samples to 0.13 for shot peened and baked samples, which shows a very good improvement. The effect of shot peening on the tensile properties of steel can be attributed to the formation of a residual compressive stress layer on the substrate surface, which leads to a reduction in the growth rate of microcracks due to tensile stresses under working conditions. The results also showed that due to the baking, continuous microcracks are created in the coating / substrate interface, which provide suitable paths for hydrogen to leave the substrate. after plating for 24 hours at 200°C. Finally, the samples were subjected to slow strain rate test, microhardness test and SEM imaging. The results showed that the effect of baking on improving the mechanical life of the sample under tension alone is greater than the shot peening. The mean time to failure of plated and baked samples was 2.5 hours, but for shot and plated samples was 2.1 hours. The simultaneous effect of preplating shot peening and postplating baking led to further improvement of the tensile performance of the wire and the mean failure time reached 3.55 hours in the slow strain rate test. The embrittlement susceptibility index is now reduced from 0.76 for only plated samples to 0.13 for shot peened and baked samples, which shows a very good improvement. The effect of shot peening on the tensile properties of steel can be attributed to the formation of a residual compressive stress layer on the substrate surface, which leads to a reduction in the growth rate of microcracks due to tensile stresses under working conditions.