【摘要】 研究了加工及热处理工艺对Ti-63合金饼材组织和性能的影响。结果表明,锻造的饼材经两相区双重热处理,抗拉强度均大于1300MPa,其中网篮组织的断裂韧性约为60MPa.m1/2,优于双态组织;在β区和两相区两次锻造完成的饼材经β区简单热处理,获得魏氏组织,其抗拉强度为1210MPa,断裂韧性为77MPa.m1/2,具有较好的综合性能。更多还原

【Abstract】 The effects of forging process and heat treatment on the microstructures and mechanical properties of Ti-63 alloy cakes were investigated. The results showed that the tensile strength of Ti-63 cakes forged by four different processes is higher than 1300 MPa after α+β double heat treatment,and fracture toughness of the cake with basket-weave structure was about 60 MPa·m1/2,which was better than bimodal structure. The Ti-63 cake forged in the β phase field and then in the Я+β phase field was with Widmanstatten structure after single β phase heat treatment,and the resulted Ti-63 cake had a good combination of strength and fracture toughness.更多还原