The effect of the tempering temperature on the structure and mechanical properties of thermomechanically strengthened rebar rolled products
https://doi.org/10.22405/2226-8383-2021-22-5-328-339
Abstract
The article considers the influence of the tempering temperature on the structure and mechanical properties of low-carbon reinforcing steels of grades St3 and St5. It is established
that steel of the St3 brand in bars 14 mm is effectively processed by the VTMO method, being strengthened to the level of the 3rd class. The mechanical properties recorded directly
after the VTMO are steadily preserved after the release by electric heating to tempera-tures of 350 . . . 370∘C. It was found that after tempering at a temperature of 500 . . . 550∘C, the hardening
in St5 steel remains at the level of the 6th strength class only if the heating is carried out according to the speed mode (28∘ C/sec). It is shown that the substructure created during
VTMO is de-stroyed during accelerated tempering to a lesser (to a lesser) extent than after furnace tempering. All this determines a higher level of steel hardening as a result of VTMO
and high-speed tempering.
About the Authors
Nikolai Nikolaevich SergeevRussian Federation
doctor of technical sciences, professor
Alexander Nikolaevich Sergeev
Russian Federation
doctor of pedagogical sciences, professor
Sergey Nikolaevich Kutepov
Russian Federation
candidate of pedagogical sciences, associate professor
Alexander Valer’evich Rodionov
Russian Federation
Alexander Evgenievich Gvozdev
Russian Federation
doctor of engineering, professor
Olga Vladimirovna Kuzovleva
Russian Federation
candidate of technical sciences, docent
Evgeny Stanislavovich Krupitsyn
Russian Federation
candidate of physical and mathematical sciences
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Review
For citations:
Sergeev N.N., Sergeev A.N., Kutepov S.N., Rodionov A.V., Gvozdev A.E., Kuzovleva O.V., Krupitsyn E.S. The effect of the tempering temperature on the structure and mechanical properties of thermomechanically strengthened rebar rolled products. Chebyshevskii Sbornik. 2021;22(5):328-339. (In Russ.) https://doi.org/10.22405/2226-8383-2021-22-5-328-339