scholarly journals The impact of heat treatment and shot peening on the fatigue strength of 51CrV4 steel

2016 ◽  
Vol 2 ◽  
pp. 3330-3336 ◽  
Author(s):  
Andrzej Kubit ◽  
Magdalena Bucior ◽  
Władysław Zielecki ◽  
Feliks Stachowicz
Keyword(s):  
Heat Treatment ◽  
Fatigue Strength ◽  
Shot Peening ◽  
The Impact

scholarly journals Effect of Shot Peening on the Fatigue Strength of Automotive Tubular Stabilizer Bars DC 218

2016 ◽  
Vol 61 (4) ◽  
pp. 1963-1968
Author(s):  
A.M. Wittek ◽  
D. Gąska ◽  
B. Łazarz ◽  
T. Matyja
Keyword(s):  
Heat Treatment ◽  
Fatigue Strength ◽  
Detailed Analysis ◽  
Technological Process ◽  
Shot Peening ◽  
Motor Vehicle ◽  
Fatigue Tests ◽  
Development Phase ◽  
Prototype Development ◽  
Treatment Processes

Abstract This paper concerns issues related to the development of designs of stabilizer bars for new motor vehicle models. It involves not only the designing of a stabilizer bar with the shape required by the manufacturer, but also the preparation of bending and heat treatment processes as well as the performance of strength and fatigue tests. In the prototype development phase, the simulations techniques (FEM) may be used to assess the design. The article contains a detailed analysis of a stabilizer bar designated with the DC 218 VA symbol. Performed numerical strength and fatigue calculations showed that the developed stabilizer bar design with the desired shape did not achieve the required number of fatigue cycles. It was also proven at the test stand by testing a prototype stabilizer bar. Therefore, it was suggested to supplement the technological process with an additional shot peening operation whose main aim was to reduce the length of microcracks on the stabilizer bar’s surface. This effect was confirmed during comparative metallographic tests of not shot – peened and shot – peened stabilizer bars. After shot peening, the analysed stabilizer bar reached a fatigue strength which exceeded the limits set by the manufacturer.

scholarly journals The Effect of Baking Heat Treatment on the Fatigue Strength and Life of Shot Peened 4340M Landing Gear Steel

Materials ◽  
2020 ◽  
Vol 13 (24) ◽  
pp. 5711
Author(s):  
Seok-Hwan Ahn ◽  
Jongman Heo ◽  
Jungsik Kim ◽  
Hyeongseob Hwang ◽  
In-Sik Cho
Keyword(s):  
Heat Treatment ◽  
Fatigue Life ◽  
Fatigue Strength ◽  
Fatigue Limit ◽  
Shot Peening ◽  
High Cycle Fatigue ◽  
Landing Gear ◽  
Cycle Fatigue ◽  
Heat Treated ◽  
Ultrasonic Fatigue

In this study, the effect of baking heat treatment on fatigue strength and fatigue life was evaluated by performing baking heat treatment after shot peening treatment on 4340M steel for landing gear. An ultrasonic fatigue test was performed to obtain the S–N curve, and the fatigue strength and fatigue life were compared. The micro hardness of shot peening showed a maximum at a hardened depth of about 50 μm and was almost uniform when it arrived at the hardened depth of about 400 μm. The overall average tensile strength after the baking heat treatment was lowered by about 80–111 MPa, but the yield strength was improved by about 206–262 MPa. The five cases of specimens showed similar fatigue strength and fatigue life in high cycle fatigue (HCF) regime. However, the fatigue limit of the baking heat treated specimens showed an increasing tendency rather than that of shot peening specimens when the fatigue life was extended to the very high cycle fatigue (VHCF) regime. The effect of baking heat treatment was identified from improved fatigue limit when baking heat was used to treat the specimen treated by shot peening containing inclusions. The optimum temperature range for the better baking heat treatment effect could be constrained not to exceed maximum 246 °C.

scholarly journals Comparison between Shot Peening, Cavitation Peening, and Laser Peening by Observation of Crack Initiation and Crack Growth in Stainless Steel

Metals ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 63 ◽  
Author(s):  
Hitoshi Soyama
Keyword(s):  
Stainless Steel ◽  
Laser Ablation ◽  
Fatigue Strength ◽  
Crack Initiation ◽  
Crack Growth ◽  
Shot Peening ◽  
Stress Test ◽  
Water Jet ◽  
Laser Peening ◽  
The Impact

The traditional technique used to modify the surface of a metallic material is shot peening; however, cavitation peening, a more recent technique in which shot is not used, was developed, and improvements in the fatigue strength of metallic materials were demonstrated. In order to compare the fatigue properties introduced by shot peening with those introduced by cavitation peening, crack initiation and crack growth in specimens of austenitic stainless steel (Japanese Industrial Standards JIS SUS316L) treated using these techniques were investigated. With conventional cavitation peening, cavitation is produced by injecting a high speed water jet into water. In the case of submerged laser peening, bubbles are generated using a pulsed laser after laser ablation, and the impact produced when the bubbles collapse is larger than that due to laser ablation. Thus, in this study, cavitation peening using a water jet and submerged laser peening were investigated. To clarify the mechanisms whereby the fatigue strength is improved by these peening techniques, crack initiation and crack growth in specimens with and without treatment were examined by means of a K-decreasing test, where K is the stress intensity factor, and using a constant applied stress test using a load controlled plane bending fatigue tester. It was found that the improvement in crack initiation and the reduction in crack growth were roughly in a linear relationship, even though the specimens were treated using different peening methods. The results presented here show that the fatigue strength of SUS316L treated by these peening techniques is closely related to the reduction in crack growth, rather than crack initiation.

Microstructural and Mechanical Behaviour Evaluation of Mg-Al-Zn Alloy Friction Stir Welded Joint

2020 ◽  
Vol 17 (3) ◽  
pp. 8150-8159
Author(s):  
Kulwant Singh ◽  
Gurbhinder Singh ◽  
Harmeet Singh
Keyword(s):  
Heat Treatment ◽  
Friction Stir Welding ◽  
Magnesium Alloys ◽  
Mechanical Performance ◽  
Fuel Efficiency ◽  
Research Work ◽  
Grain Structure ◽  
Tensile Fracture ◽  
Friction Stir ◽  
The Impact

The weight reduction concept is most effective to reduce the emissions of greenhouse gases from vehicles, which also improves fuel efficiency. Amongst lightweight materials, magnesium alloys are attractive to the automotive sector as a structural material. Welding feasibility of magnesium alloys acts as an influential role in its usage for lightweight prospects. Friction stir welding (FSW) is an appropriate technique as compared to other welding techniques to join magnesium alloys. Field of friction stir welding is emerging in the current scenario. The friction stir welding technique has been selected to weld AZ91 magnesium alloys in the current research work. The microstructure and mechanical characteristics of the produced FSW butt joints have been investigated. Further, the influence of post welding heat treatment (at 260 °C for 1 h) on these properties has also been examined. Post welding heat treatment (PWHT) resulted in the improvement of the grain structure of weld zones which affected the mechanical performance of the joints. After heat treatment, the tensile strength and elongation of the joint increased by 12.6 % and 31.9 % respectively. It is proven that after PWHT, the microhardness of the stir zone reduced and a comparatively smoothened microhardness profile of the FSW joint obtained. No considerable variation in the location of the tensile fracture was witnessed after PWHT. The results show that the impact toughness of the weld joints further decreases after post welding heat treatment.

Increasing the fatigue strength of high-strength steel parts by repeated treatment with shot peening

2020 ◽  
pp. 79-82
Author(s):  
G.N. Kravchenko ◽  
K.G. Kravchenko
Keyword(s):  
Fatigue Strength ◽  
Shot Peening ◽  
High Strength Steel ◽  
High Strength ◽  
Resource Recovery ◽  
Repeated Treatment ◽  
Multiple Processing

The effectiveness of multiple hardening by shot peening of samples made of «30ХГСН2А» high-strength steel to increase their fatigue strength is experimentally established. Repeated hardenings allow not only to restore the original durability and even significantly increase it. Keywords fatigue strength, durability, resource recovery, multiple processing by shot peening, repeated hardening, high-strength steel. [email protected]

scholarly journals Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 321
Author(s):  
Camila Mella ◽  
Michelle Quilaqueo ◽  
Rommy N. Zúñiga ◽  
Elizabeth Troncoso
Keyword(s):  
Heat Treatment ◽  
Protein Isolate ◽  
Gastric Digestion ◽  
Human Gastrointestinal Tract ◽  
Gel Structure ◽  
Intestinal Digestion ◽  
Food Digestion ◽  
The Impact ◽  
Digestion Methods

The aim of this work was to study the impact of the methodology of in vitro gastric digestion (i.e., in terms of motility exerted and presence of gastric emptying) and gel structure on the degree of intestinal proteolysis and lipolysis of emulsion gels stabilized by whey protein isolate. Emulsions were prepared at pH 4.0 and 7.0 using two homogenization pressures (500 and 1000 bar) and then the emulsions were gelled by heat treatment. These gels were characterized in terms of texture analysis, and then were subjected to one of the following gastric digestion methods: in vitro mechanical gastric system (IMGS) or in vitro gastric digestion in a stirred beaker (SBg). After gastric digestion, the samples were subjected to in vitro intestinal digestion in a stirred beaker (SBi). Hardness, cohesiveness, and chewiness were significantly higher in gels at pH 7.0. The degree of proteolysis was higher in samples digested by IMGS–SBi (7–21%) than SBg–SBi (3–5%), regardless of the gel’s pH. For SBg–SBi, the degree of proteolysis was not affected by pH, but when operating the IMGS, higher hydrolysis values were obtained for gels at pH 7.0 (15–21%) than pH 4.0 (7–13%). Additionally, the percentage of free fatty acids (%FFA) released was reduced by 47.9% in samples digested in the IMGS–SBi. For the methodology SBg–SBi, the %FFA was not affected by the pH, but in the IMGS, higher values were obtained for gels at pH 4.0 (28–30%) than pH 7.0 (15–19%). Our findings demonstrate the importance of choosing representative methods to simulate food digestion in the human gastrointestinal tract and their subsequent impact on nutrient bioaccessibility.

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

scholarly journals The effect of heat treatment and impact angle on the erosion behavior of nickel-tungsten carbide cold spray coating using response surface methodology

2021 ◽  
Author(s):  
Marios Kazasidis ◽  
Elisa Verna ◽  
Shuo Yin ◽  
Rocco Lupoi
Keyword(s):  
Heat Treatment ◽  
Response Surface Methodology ◽  
Mass Loss ◽  
Tungsten Carbide ◽  
Response Surface ◽  
Spray Coating ◽  
Impact Angle ◽  
Control Factors ◽  
Heat Treated ◽  
The Impact

AbstractThis study elucidates the performance of cold-sprayed tungsten carbide-nickel coating against solid particle impingement erosion using alumina (corundum) particles. After the coating fabrication, part of the specimens followed two different annealing heat treatment cycles with peak temperatures of 600 °C and 800 °C. The coatings were examined in terms of microstructure in the as-sprayed (AS) and the two heat-treated conditions (HT1, HT2). Subsequently, the erosion tests were carried out using design of experiments with two control factors and two replicate measurements in each case. The effect of the heat treatment on the mass loss of the coatings was investigated at the three levels (AS, HT1, HT2), as well as the impact angle of the erodents (30°, 60°, 90°). Finally, the response surface methodology (RSM) was applied to analyze and optimize the results, building the mathematical models that relate the significant variables and their interactions to the output response (mass loss) for each coating condition. The obtained results demonstrated that erosion minimization was achieved when the coating was heat treated at 600 °C and the angle was 90°.

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