加热工艺对22MnB5钢板组织和力学性能的影响

Effect of Heating Process on Microstructure and Mechanical Properties of 22MnB5 Steel

用金相显微镜观察了加热温度和保温时间对22MnB5钢板组织结构的影响,测量了不同工艺处理后试样的抗拉强度和硬度。结果表明加热温度高于860℃可保证淬火后的组织为完全马氏体,但更高的温度会降低抗拉强度和硬度;保温时间的延长也会使淬火后的钢板抗拉强度和硬度稍有下降;22MnB5钢淬火后的完全马氏体组织具有超高的抗拉强度和硬度,最高可达1690 MPa和555 HRV;为获得最优的抗拉强度和硬度,是理想的加热温度为860～900℃、保温时间为3～5 min。

The effects of heating temperature and holding time on microstructure of 22MnB5 were observed by OM, and tensile strength and hardness of the specimens were tested. The results show that： the steel is full of martensite after heated at temperature higher than 860 ℃. But the tensile strength and hardness decrease with the temperature increasing. And the tensile strength and hardness also slightly decrease with the holding time increasing. 22MnB5 steel has a full martensitic structure after quenching, and the tensile strength and hardness reach 1690 MPa and 555 HRV after heated at 860 ℃ for 3 min. The ideal heating process is that heating temperature is 860℃-900℃ and holding time is 3-5min.