Development methodology prediction structure and properties of the metal in the casting of iron-based alloys with high chromium content

Головне вікно програми прогнозування з визначеними хімічними складом і властивостями хромоалюмінієвої сталі

The main idea of the scientific and technical work is that based on the analysis of operation of cast parts, made of steel with a high chromium content and used at high temperatures, corrosive media and corrosion, own research findings, influence of chromium on the structure and properties of iron, its definition the best content in the metal, which would provide the necessary structure and properties, smelting technology and the creation of the necessary conditions of crystallization in the form given its properties.

The work was performed in order to create methodology for predicting the properties of high-chromium melts to release them from the melting unit, the structure and properties of metal castings. The modern methods of determining casting, mechanical and special properties was used.

To achieve the goal to create an array of data on the effect of chromium on the casting, mechanical properties and special alloys, analytical dependences describing the effect of chromium on scaling resistance of steels at different temperatures, the influence of process factors melting and casting alloys with high chromium content on the structure and properties metal castings.

Developed a methodology for predicting the structure and properties of metal castings, testing carried out in the laboratory developed methods of quality control of the melt and crystallization processes of the metal in the mold. The technique and software for calculating the charge alloys with high chromium content and a program of forecasting the casting and mechanical properties of the alloys after the first chemical analysis of the melt and superheat the melting temperature of the machine and prior to pouring into the mold, which enables a timely correct chemical composition and temperature of the metal before releasing it from the oven.

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