Evolution of Structure and Texture Formation in Thermomechanically Treated Ti-Zr-Nb Shape Memory Alloys

Biomedical Ti-22Nb-6Zr, Ti-18Zr-15Nb, and Ti-41Zr-12Nb (at.%) shape memory alloys were subjected to cold rolling (CR) and subsequent post-deformation annealing (PDA). The evolutions of phase and structure states, crystallographic texture, and crystallographic limit of recovery strain were studied us...

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Published inApplied sciences Vol. 14; no. 9; p. 3647
Main Authors Baranova, Alexandra, Dubinskiy, Sergey, Vvedenskaya, Irina, Bazlov, Andrey, Tabachkova, Natalia, Sheremetyev, Vadim, Teplyakova, Tatyana, Strakhov, Oleg, Prokoshkin, Sergey
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.05.2024
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Summary:Biomedical Ti-22Nb-6Zr, Ti-18Zr-15Nb, and Ti-41Zr-12Nb (at.%) shape memory alloys were subjected to cold rolling (CR) and subsequent post-deformation annealing (PDA). The evolutions of phase and structure states, crystallographic texture, and crystallographic limit of recovery strain were studied using EBSD, TEM, and XRD analyses. The study found that CR (e = 1.5) and PDA at 800 °C for 30 min results in fine- and coarse-grained structures. Severe CR (e = 3.0) and PDA at 550 °C for 5 min results in a recrystallized, equiaxed, predominantly ultrafine-grained structure of the β-phase with a small amount of low-angle boundaries. Increasing the degree of CR from moderate (e = 0.3) to severe (e = 3.0) results in a favorable strong {111}β β recrystallization texture. Alloys with low Zr content are more susceptible to this type of crystallographic texture formation during TMT, primarily due to a higher Nb content. The Ti-41Zr-12Nb alloy shows the highest crystallographic limit of recovery strain (εrmax ≈ 6%). The limit decreases to ≈5% (for Ti-18Zr-15Nb) and ≈3% (for Ti-22Nb-6Zr) when transitioning from high- to low-Zr alloys. The transition of Ti-Zr-Nb alloys from coarse-grained to ultrafine-grained structures of the β-phase and a decrease in grain size do not affect the crystallographic limit of recovery strain in the studied grain size ranges.
ISSN:2076-3417
2076-3417
DOI:10.3390/app14093647