基體組織和加工過程對不銹鋼餐、廚具鉻離子析出量的影響

基體組織和加工過程對不銹鋼餐、廚具鉻離子析出量的影響Effect of Matrix Structure and Processing on Chromium Ion Precipitation from Stainless Steel Tablewares and Kitchenwares

研究了不銹鋼基體組織和加工過程中形變程度、應(yīng)力分布及加工溫度對不銹鋼餐、廚具鉻離子析出量的影響。結(jié)果表明：馬氏體不銹鋼的耐腐蝕性比奧氏體不銹鋼的差，鉻離子析出量更大；加工過程導(dǎo)致奧氏體不銹鋼發(fā)生馬氏體相變，同時(shí)產(chǎn)生大量的位錯和缺陷，使其耐腐蝕性降低，鉻離子析出量增多；加工過程中局部的應(yīng)力集中導(dǎo)致該部分區(qū)域馬氏體相變量大，鉻離子析出量增多；加工溫度控制在形變誘發(fā)馬氏體轉(zhuǎn)變溫度Md以上時(shí)，馬氏體相變量顯著減少，鉻離子析出量得到明顯控制。

The effect of stainless steel matrix structure and the degree of deformation, stress distribution and processing temperature during processing on chromium ion precipitation from stainless steel tablewares and kitchenwares was studied. The results show that the corrosion resistance of martensitic stainless steels was worse than that of austenitic stainless steels, and the amount of chromium ion precipitation was greater. The martensitic transformation of austenitic stainless steel was caused by processing and a large number of dislocations and defects were produced, which could reduce the corrosion resistance and increase the amount of chromium ion precipitation. The local stress concentration in the processing increased the martensitic variables and chromium ion precipitation in the area. When the processing temperature was controlled above the deformation induced martensitic transformation temperature, the martensitic phase variables reduced significantly, and the precipitation of chromium ion was obviously controlled.

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