自由锻造TC17钛合金饼材的组织与性能研究

Study on Microsturcture and Property of the TC17 titanium alloy cake by free-forging process

本文采用自由锻造工艺设计,制备出TC17钛合金新型饼材,并通过对比分析研究了不同锻造工艺制备的饼材的显微组织与力学性能。数据结果表明:通过对自由锻造工艺合理的设计,制定恰当的加热温度与锻压工艺控制方法,可以得到均匀、细小的网篮组织TC17钛合金饼材,其抗拉强度、屈服强度及冲击性能对于等轴组织锻件有了明显的提高,锻后伸长率和断面收缩率相对于等轴组织锻件有所降低。

In this paper,a new type of TC17 titanium alloy cake was prepared by free-forging process design,and the microstructure and mechanical properties of the cake prepared by different forging processes were studied by comparative analysis.The results show that by adopting reasonable free forging process design and formulating reasonable heating temperature and forging process control methods,uniform and fine net basket structure TC17 titanium alloy cake can be obtained.Its tensile strength,yield strength and impact properties are significantly improved for equiaxed structure forgings,in which the impact properties are increased by 20%,The elongation and reduction of area after forging are lower than those of equiaxed forgings.