Published October 2021 | Version v1
Journal article

Effect of heat treatment on grain boundary carbides and primary water stress corrosion cracking resistance of Alloy 182 weld

  • 1. Defense Agency for Technology and Quality, Jinju, Gyeongsangnam-do, 52851 (Korea, Republic of)
  • 2. Korea Advanced Institute of Science and Technology, Daejeon, 34141 (Korea, Republic of)
  • 3. Institute of Materials, School of Materials Science and Engineering, Shanghai University, Shanghai, 200072 (China)
  • 4. Central Research Institute, Korea Hydrogen and Nuclear Power Co., Daejeon, 34101 (Korea, Republic of)
  • 5. KEPCO Nuclear Fuel, Daejeon, 34057 (Korea, Republic of)

Description

Highlights: • PWSCC resistance of Alloy 182 weld was improved after heat-treatment at 620 and 650 °C. • GB carbides were Cr23C6 for as-welded specimen, but M7C3 type after heat treatment. • Depth of oxidized GB ahead of crack decreased due to less Cr supply from Cr7C3 carbides. • Improvement in PWSCC resistance was, in part, caused by the formation of Cr7C3 carbides. Alloy 182 welds were heat-treated at 600, 620, and 650 °C for 10 h. The primary water stress corrosion cracking initiation test showed significant improvement in the cracking resistance of the heat-treated specimens over the as-welded specimens. Microstructure analysis demonstrated that Cr23C6 grain boundary carbides dominated in the as-welded specimen, while Cr7C3 carbides were dominant after heat treatment. The depth of grain boundary oxidation ahead of the crack tip was large for the as-welded specimen, but less for the heat-treated specimens. Therefore, the presence of Cr7C3 carbides, in part, contributed to the improved cracking resistance of the Alloy 182 weld.

Availability note (English)

Available from http://dx.doi.org/10.1016/j.corsci.2021.109730

Additional details

Identifiers

DOI
10.1016/j.corsci.2021.109730;
PII
S0010938X21004960;

Publishing Information

Journal Title
Corrosion Science
Journal Volume
191
Journal Page Range
vp.
ISSN
0010-938X
CODEN
CRRSAA

Optional Information

Copyright
Copyright (c) 2021 Elsevier Ltd. All rights reserved.