Published February 2018 | Version v1
Journal article

Martensitic transformation and mechanical properties of Ti-Ni-Hf high temperature shape memory alloy with network structure second particles

  • 1. School of Materials Science and Engineering, Harbin Institute of Technology, Harbin, 150001 (China)

Description

Highlights: • The sintered Ti-Ni-Hf alloys are successively prepared by HPS. • The redistribution of second phases is achieved by sintering alloy powders. • The type of second phase is dependent on the sintering temperatures. • The sintered alloy at 1100 °C exhibits higher transformation temperature. • The sintered alloys show superior mechanical and functional properties. The redistribution of the second phases in Ti-Ni-Hf alloy was achieved by the hot-pressed sintering of the rapid solidified alloy powders. The second phases distributed mainly at the surface of the original alloy powder other than the grain boundaries, forming a network structure. The second phase was (Ti,Hf)2Ni phase, when the sintering temperatures were not more than 1100 °C. The (Ti,Hf)2Ni and Hf2Ni phases coexisted at the sintering temperature of 1150 °C. Such a change of the second phases in type and distribution led to the variation of the martensitic transformation temperatures. The martensitic transformation temperatures increased slightly when the sintering temperatures increased from 1000 °C to 1100 °C and then decreased when the sintering temperature was 1150 °C.The sintered Ti-Ni-Hf alloys with a network structure formed by the second phases showed the higher compressive strength and the larger recoverable strain, without significantly sacrificing the compressive strain.

Availability note (English)

Available from http://dx.doi.org/10.1016/j.jallcom.2017.11.270

Additional details

Identifiers

DOI
10.1016/j.jallcom.2017.11.270;
PII
S0925838817340525;

Publishing Information

Journal Title
Journal of Alloys and Compounds
Journal Volume
735
Journal Page Range
p. 1219-1226
ISSN
0925-8388
CODEN
JALCEU

Optional Information

Copyright
Copyright (c) 2017 Elsevier B.V. All rights reserved.