热加工工艺对TA31钛合金板组织与性能的影响

doi:10.13251/j.issn.0254-6051.2025.10.022

金属热处理 ›› 2025, Vol. 50 ›› Issue (10): 141-145.DOI: 10.13251/j.issn.0254-6051.2025.10.022

热加工工艺对TA31钛合金板组织与性能的影响

郝晓博^1,2,3, 乔海滨^1,2,3, 张强^2,3, 王哲^2,3, 王树军^2,3, 李渤渤^1,2,3, 刘喜波^2,3, 李洋^2,3

1.西北工业大学材料学院, 陕西西安 710072;
2.洛阳船舶材料研究所, 河南洛阳 471023;
3.洛阳双瑞精铸钛业有限公司, 河南洛阳 471023

收稿日期:2025-05-09 修回日期:2025-08-25 出版日期:2025-10-25 发布日期:2025-11-04
作者简介:郝晓博(1988—),男,高级工程师,博士研究生,主要研究方向为钛及钛合金的加工与应用,E-mail: haoxb10@163.com

Effect of hot working process on microstructure and mechanical properties of TA31 titanium alloy plate

Hao Xiaobo^1,2,3, Qiao Haibin^1,2,3, Zhang Qiang^2,3, Wang Zhe^2,3, Wang Shujun^2,3, Li Bobo^1,2,3, Liu Xibo^2,3, Li Yang^2,3

1. School of Materials Science and Engineering, Northwestern Polytechnical University, Xi'an Shaanxi 710072, China;
2. Luoyang Ship Material Research Institute, Luoyang Henan 471023, China;
3. Luoyang Sunrui Titanium Precision Casting Co., Ltd., Luoyang Henan 471023, China

Received:2025-05-09 Revised:2025-08-25 Online:2025-10-25 Published:2025-11-04

摘要/Abstract

摘要： 对TA31钛合金铸锭进行不同工艺的锻造+相同轧制+不同温度退火处理,研究了锻造工艺及退火处理对TA31钛合金板组织和性能的影响。结果表明,随着(α+β)/β相变点以下锻造次数的增加,组织破碎更加充分,板坯组织逐渐由近魏氏体组织过渡为等轴组织。通过不同锻造工艺获得的TA31钛合金经热轧后的组织主要由不同形态的初生α相与晶间β相组成,且相变点以下锻造3次的合金轧制态组织中出现了次生α相片层组织。经950 ℃退火处理后,合金板材组织为典型的双态组织。随着退火温度升高至980 ℃,相变点以下锻造1次的合金组织为典型的魏氏体组织锻造3次的合金组织中晶界α相含量最少,且β转变中次生α相片层集束取向最为随机。随着退火温度的升高,合金板材的强度逐渐降低,伸长率则先升高后降低,其中出现典型魏氏体组织的板材伸长率急剧下降至8%。相变点以下板坯锻造越充分,制备板材的冲击性能越高,相变点以下锻造3次的合金经980 ℃退火处理后,冲击吸收能量达到59 J。

关键词: TA31钛合金, 锻造, 退火, 微观组织, 力学性能

Abstract: TA31 titanium alloy ingots were subjected to forging with different processes, rolling with the same parameters, and annealing at different temperatures. Effect of forging process and annealing treatment on microstructure and properties of the TA31 titanium alloy plate was studied. The results indicate that with the increase in the number of forging passes below the (α+β)/β phase transformation point, the microstructure is broken more fully, and the microstructure of the plate gradually changes from near-Widmanstätten structure to equiaxed structure. After TA31 titanium alloy obtained by different forging processes undergoes hot rolling, the microstructure of the hot-rolled plate is mainly composed of primary α phases with different morphologies and intergranular β phases. Moreover, the secondary α lamellar phase appears in the as-rolled microstructure of the alloy forged 3 times below the phase transformation point. After annealing at 950 ℃, the microstructure of the alloy plate is a typical duplex structure. As the annealing temperature increases to 980 ℃, the microstructure of the alloy forged once below the phase transformation point displays a typical Widmanstätten structure. In contrast, for the alloy forged 3 times below the phase transformation point, the content of grain-boundary α phase in the microstructure is the lowest, and the lamellar colony orientation of the secondary α phase formed during β transformation is the most random. As the annealing temperature increases, the strength of the alloy plate gradually decreases, while the elongation first increases and then decreases. Among them, the elongation of the plate with typical Widmanstätten structure decreases sharply to 8%. The more fully the plate is forged below the phase transformation point, the higher the impact property of the prepared plate. After annealing at 980 ℃, the impact absorbed energy of the alloy forged 3 times below the phase transformation pointreaches 59 J.

Key words: TA31 titanium alloy, forging, annealing, microstructure, mechanical properties

中图分类号:

TG146.23

郝晓博, 乔海滨, 张强, 王哲, 王树军, 李渤渤, 刘喜波, 李洋. 热加工工艺对TA31钛合金板组织与性能的影响[J]. 金属热处理, 2025, 50(10): 141-145.

Hao Xiaobo, Qiao Haibin, Zhang Qiang, Wang Zhe, Wang Shujun, Li Bobo, Liu Xibo, Li Yang. Effect of hot working process on microstructure and mechanical properties of TA31 titanium alloy plate[J]. Heat Treatment of Metals, 2025, 50(10): 141-145.

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热加工工艺对TA31钛合金板组织与性能的影响

Effect of hot working process on microstructure and mechanical properties of TA31 titanium alloy plate

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