Abstract
The microstructure and mechanical properties of Ti-63 pancakes were investigated under different heat-treatment modes. Pancake No. 1, with an as-forged bimodal structure, was β annealed at 930°C for 1 h. Its structure was changed to a Widmanstatten structure with continuous grain boundary α phase and long lamellar α phase. The pancake showed a good combination of strength, ductility and fracture toughness. Pancake No. 2, with an as-forged bimodal structure, was aged at 540°C for 8 h after annealing at 930°C for 1 h. Other than the fine secondary α precipitates, it showed a similar microstructure to that of pancake No. 1. The fine precipitates can enhance the pancake’s strength while reducing the ductility and fracture toughness. Pancake No. 3, with an as-forged basket-weave structure, was annealed at 750°C for 1 h. Its structure was nearly unchanged and it achieved a better ductility but a slightly lower fracture toughness than pancake No. 1.
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Yue, Q., Liu, Y., Wang, D. et al. Effects of microstructures on mechanical properties of Ti-63 titanium alloy. Rare Metals 28, 533–536 (2009). https://doi.org/10.1007/S12598-009-0103-6
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DOI: https://doi.org/10.1007/S12598-009-0103-6