Volume 3, Issue 3, September 2019, Page: 47-52
Investigation of the Effects of Soaking Time on the Properties of Stainless Steel
Silas Ezedinma Agbokwor, Department of Mechanical Engineering, Faculty of Engineering, University of Nigeria Nsukka (UNN), Nsukka, Nigeria
Simeon Ikechukwu Neife, Department of Mechanical Engineering, Faculty of Engineering, University of Nigeria Nsukka (UNN), Nsukka, Nigeria
Received: May 5, 2019;       Accepted: Jul. 12, 2019;       Published: Jul. 31, 2019
DOI: 10.11648/j.ajmme.20190303.11      View  104      Downloads  39
Abstract
An investigation was carried out to determine the effect of soaking time during sensitization on the Mechanical properties of Austenitic stainless steels [1]. The selected samples of AISI 316 and AISI 304 were cut into several pieces so that different amount of sensitization was introduced into the different pieces. To induce sensitization, the samples were heated and soaked at 750°C for different time intervals such as 30 minutes, 60 minutes, 180minutes, 300 minutes and 600 minutes followed by water quenching. The resultant samples were tested for Tensile strength, Micro hardness and Macro hardness. It was concluded from the results obtained that the macro and micro hardness of AISI 316 and AISI 304 decreases with increase in soaking time at a constant soaking temperature., However, the macro hardness of AISI 304 decreases more than AISI 316 with increase in soaking time at specified soaking temperature. It was similarly concluded that the tensile strengths AISI 316 and AISI 304 decreases with increase in soaking time at a constant soaking temperature.
Keywords
Corrosion, Soaking Time, Soaking Temperature, Sensitization, Austenitic Stainless Steels, Mechanical Properties
To cite this article
Silas Ezedinma Agbokwor, Simeon Ikechukwu Neife, Investigation of the Effects of Soaking Time on the Properties of Stainless Steel, American Journal of Mechanical and Materials Engineering. Vol. 3, No. 3, 2019, pp. 47-52. doi: 10.11648/j.ajmme.20190303.11
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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