Effect of post-weld annealing on microstructure and properties of NiTi welding joints

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	Effect of post-weld annealing on microstructure and properties of NiTi welding joints
	D.; Jiang Yang, H. C.; Zhao, M. J.; Rong, L. J.
	2014
发表期刊	Materials Research Innovations
ISSN	1432-8917
卷号	18 页码:588-591
摘要	The effect of post-weld annealing on the microstructure and properties of a Ni50.8Ti49.2 weld seam was systematically investigated. The experimental results indicated that the grain in the welding joint was refined and more and more Ni-rich particles were precipitated with the increasing annealing temperature. The differential scanning calorimeter results showed that the martensitic transformation behaviour changed from A-->R-->M/M-->R-->A (A: austenite, R: R phase and M: martensite) to A-->M/M-->A and A-->R-->M/M-->A with the increasing annealing temperatures. When annealed at 1073 K for 3600 s, the phase transformation temperature of the joint is close to that of the base metal. However, the ultimate tensile strength of the weld seam was not improved by the annealing.
部门归属	[yang, d. ; jiang, h. c. ; zhao, m. j. ; rong, l. j.] chinese acad sci, inst met res, dept mat special environm, shenyang 110016, peoples r china. ; rong, lj (reprint author), chinese acad sci, inst met res, dept mat special environm, 72 wenhua rd, shenyang 110016, peoples r china. ; ljrong@imr.ac.cn
关键词	Post-weld Annealing Niti Alloys Martensitic Transformation Shape-memory Alloys Behavior
URL	查看原文
文献类型	期刊论文
条目标识符	http://ir.imr.ac.cn/handle/321006/73997
专题	中国科学院金属研究所
推荐引用方式 GB/T 7714	D.,Jiang Yang, H. C.,Zhao, M. J.,et al. Effect of post-weld annealing on microstructure and properties of NiTi welding joints[J]. Materials Research Innovations,2014,18:588-591.
APA	D.,Jiang Yang, H. C.,Zhao, M. J.,&Rong, L. J..(2014).Effect of post-weld annealing on microstructure and properties of NiTi welding joints.Materials Research Innovations,18,588-591.
MLA	D.,et al."Effect of post-weld annealing on microstructure and properties of NiTi welding joints".Materials Research Innovations 18(2014):588-591.