scholarly journals The effect of low temperature heat treatment on stress corrosion crack initiation in machined 316L stainless steel in high-temperature hydrogenated water

2021 ◽  
Vol 195 ◽  
pp. 113742
Author(s):  
Litao Chang ◽  
Kudzanai Mukahiwa ◽  
Jonathan Duff ◽  
M. Grace Burke ◽  
Fabio Scenini
2019 ◽  
Vol 165 ◽  
pp. 203-214 ◽  
Author(s):  
Litao Chang ◽  
Liberato Volpe ◽  
Yong Liang Wang ◽  
M. Grace Burke ◽  
Agostino Maurotto ◽  
...  

Alloy Digest ◽  
1959 ◽  
Vol 8 (6) ◽  

Abstract Republic RS-120 is a titanium alloy containing manganese as its principle alloying element. It shows pronounced hardening and strengthening by a low temperature heat treatment. This datasheet provides information on composition, physical properties, hardness, elasticity, and tensile properties. It also includes information on high temperature performance as well as forming, heat treating, machining, and joining. Filing Code: Ti-1. Producer or source: Republic Steel Corporation, Titanium Division. Originally published June 1953, revised June 1959.


2002 ◽  
Vol 51 (suppl 1) ◽  
pp. S41-S44 ◽  
Author(s):  
Kazutaka Mitsuishi ◽  
Minghui Song ◽  
Masaki Takeguchi ◽  
Masahiro Tosa ◽  
Hidehiro Yasuda ◽  
...  

Alloy Digest ◽  
1965 ◽  
Vol 14 (1) ◽  

Abstract Jessair is a manganese, chromium, molybdenum alloy steel combining the deep harding characteristics of air-hardening steels with the simplicity of low temperature heat treatment possible in many oil-hardening steels. This datasheet provides information on composition, physical properties, hardness, elasticity, tensile properties, and bend strength as well as fracture toughness and fatigue. It also includes information on forming, heat treating, machining, and joining. Filing Code: TS-157. Producer or source: Jessop Steel Company.


Vsyo o myase ◽  
2020 ◽  
pp. 22-24
Author(s):  
Nasonova V.V. ◽  
◽  
Tunieva E.K. ◽  
Motovilina A.A. ◽  
Mileenkova E.V. ◽  
...  

The paper presents the results of the study on the effect of low-temperature heat treatment on color characteristics and protein oxidation products depending on the method, temperature and duration of heat treatment of culinary products from turkey meat. At present, the use of low-temperature processing in the production technology for meat products with improved organoleptic indices is a topical direction.


Sign in / Sign up

Export Citation Format

Share Document