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Hardening (metallurgy)
About: Hardening (metallurgy) is a research topic. Over the lifetime, 25584 publications have been published within this topic receiving 376012 citations.
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TL;DR: The effect of natural pre-ageing before artificial ageing, which is known to have a positive effect in this alloy, was studied by comparing three different conditions and it is assumed that besides these precipitates, the small Si clusters formed at room-temperature storage remain stable during artificial ageing.
90 citations
TL;DR: In this paper, a low carbon annealed steel has been first prestrained and then cycled in load control with zero mean stress and a new softening parameter, based on the changes in plastic strain amplitude with cycling, was defined to describe the softening process and its kinetics.
90 citations
TL;DR: A finite strain constitutive model is proposed combining a Swift-Voce isotropic hardening law with two Frederick-Armstrong kinematic hardening rules and a Yoshida-Uemori type of hardening stagnation approach as mentioned in this paper.
89 citations
TL;DR: The microstructure and mechanical properties of a range of Al-Li alloys containing up to 20 at.-% lithium have been determined in this article, where they were measured in the solution-treated condition and after aging to produce ordered particles of δ′-(Al3Li) precipitation.
Abstract: The microstructure and mechanical properties of a range of Al–Li alloys containing up to 20 at.-% lithium have been determined. Properties have been measured in the solution-treated condition and after aging to produce ordered particles of δ′-(Al3Li) precipitation. For the aging conditions used in the present work the δ′-particles are sheared by dislocations. Consideration of various mechanisms suggests that Al–Li alloys are strengthened by order hardening or a combination of order and modulus hardening. Coherency strains around the δ′ or increased area of the sheared precipitate contribute very little to the observed strength.
89 citations
TL;DR: In this article, large deformation rheological properties of gas cell walls were measured using biaxial extension for a number of doughs of varying breadmaking quality at constant strain rate and elevated temperatures in the range 25-60°C.
Abstract: Molecular size and structure of the gluten polymers that make up the major structural components of wheat are related to their rheological properties via modern polymer rheology concepts. Interactions between polymer chain entanglements and branching are seen to be the key mechanisms determining the rheology of HMW polymers. Recent work confirms the observation that dynamic shear plateau modulus is essentially independent of variations in MW amongst wheat varieties of varying baking performance and is not related to variations in baking performance, and that it is not the size of the soluble glutenin polymers, but the structural and rheological properties of the insoluble polymer fraction that are mainly responsible for variations in baking performance. The rheological properties of gas cell walls in bread doughs are considered to be important in relation to their stability and gas retention during proof and baking, in particular their extensional strain hardening properties. Large deformation rheological properties of gas cell walls were measured using biaxial extension for a number of doughs of varying breadmaking quality at constant strain rate and elevated temperatures in the range 25–60 °C. Strain hardening and failure strain of cell walls were both seen to decrease with temperature, with cell walls in good breadmaking doughs remaining stable and retaining their strain hardening properties to higher temperatures (60 °C), whilst the cell walls of poor breadmaking doughs became unstable at lower temperatures (45–50 °C) and had lower strain hardening. Strain hardening measured at 50 °C gave good correlations with baking volume, with the best correlations achieved between those rheological measurements and baking tests which used similar mixing conditions. As predicted by the Considere failure criterion, a strain hardening value of 1 defines a region below which gas cell walls become unstable, and discriminates well between the baking quality of a range of commercial flour blends of varying quality. This indicates that the stability of gas cell walls during baking is strongly related to their strain hardening properties, and that extensional rheological measurements can be used as predictors of baking quality.
89 citations