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Effect of Multi-Step Tempering on Retained Austenite and Mechanical Properties of Low Alloy Steel

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Abstract

The effect of multi-step tempering on retained austenite content and mechanical properties of low alloy steel used in the forged cold back-up roll was investigated. Microstructural evolutions were characterized by optical microscope, X-ray diffraction, scanning electron microscope and Feritscope, while the mechanical properties were determined by hardness and tensile tests. The results revealed that the content of retained austenite decreased by about 2% after multi-step tempering. However, the content of retained austenite increased from 3. 6% to 5. 1% by increasing multi-step tempering temperature. The hardness and tensile strength increased as the austenitization temperature changed from 800 to 920 °C, while above 920 °C, hardness and tensile strength decreased. In addition, the maximum values of hardness, ultimate and yield strength were obtained via triple tempering at 520 °C, while beyond 520 °C, the hardness, ultimate and yield strength decreased sharply

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Authors and Affiliations

  1. Materials Engineering Department, Islamic Azad University, Najafabad Branch, Isfahan, 517, Iran

    Hamid Reza Bakhsheshi-Rad (Doctor Candidate), Ahmad Monshi & Hossain Monajatizadeh

  2. Materials Engineering Department, Faculty of Mechanical Engineering, University Technology Malaysia, 81310, Skudai, Johor, Malaysia

    Mohd Hasbullah Idris, Mohammed Rafiq Abdul Kadir & Hassan Jafari

  3. Materials Engineering Department, Faculty of Mechanical Engineering, Shahid Rajaee Teacher Training University, Tehran, 16785-136, Iran

    Hassan Jafari

Authors
  1. Hamid Reza Bakhsheshi-Rad
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  2. Ahmad Monshi
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  3. Hossain Monajatizadeh
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  4. Mohd Hasbullah Idris
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  5. Mohammed Rafiq Abdul Kadir
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  6. Hassan Jafari
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Correspondence to Hamid Reza Bakhsheshi-Rad.

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Bakhsheshi-Rad, H.R., Monshi, A., Monajatizadeh, H. et al. Effect of Multi-Step Tempering on Retained Austenite and Mechanical Properties of Low Alloy Steel. J. Iron Steel Res. Int. 18, 49–56 (2011). https://doi.org/10.1016/S1006-706X(12)60009-0

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  • DOI: https://doi.org/10.1016/S1006-706X(12)60009-0

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