Evolution of microstructure and hardness in Hf25Nb25Ti25Zr25 high-entropy alloy during high-pressure torsion

JOURNAL OF ALLOYS AND COMPOUNDS

卷:788

Article

Gubicza, Jeno¹  Heczel, Anita¹  Kawasaki, Megumi²  Han, Jae-Kyung²  Zhao, Yakai³  Xue, Yunfei³  Huang, Shuo⁴  Labar, Janos L.^1,5 

[1] Eotvos Lorand Univ, Dept Mat Phys, H-1518 Budapest, Hungary

[2] Oregon State Univ, Sch Mech Ind & Mfg Engn, Corvallis, OR 97331 USA

[3] Beijing Inst Technol, Sch Mat Sci & Engn, Beijing 100081, Peoples R China

[4] Royal Inst Technol, Appl Mat Phys, Dept Mat Sci & Engn, S-10044 Stockholm, Sweden

[5] Hungarian Acad Sci, Inst Tech Phys & Mat Sci, Ctr Energy Res, Budapest, Hungary

关键词: High-entropy alloys;    Severe plastic deformation;    Nanostructured materials;    Microstructure;    Dislocations;    Hardness;   

DOI  :  10.1016/j.jallcom.2019.02.220

来源: Elsevier

【 摘 要 】

A four-component equimolar high-entropy alloy (HEA) with the composition of HfNbTiZr and body-centered cubic (bcc) structure was processed by HPT at RT. The evolution of the dislocation density, the grain size and the hardness was monitored along the HPT-processed disk radius for different numbers of turns between 1/4 and 20. It was found that most of the increase of the dislocation density and the refinement of the grain structure occurred up to the shear strain of similar to 40. Between the strains of similar to 40 and similar to 700, only a slight grain size reduction was observed. The saturated dislocation density and grain size were similar to 2.1 x 10(16) m(-2) and similar to 30 nm, respectively. The saturation in hardness was obtained at similar to 4450 MPa. These values were similar to the parameters determined in the literature for five-component HEAs processed by HPT. The analysis confirmed that the main component in the strength was given by the friction stress in the HPT-processed bcc HfNbTiZr HEA. It was also revealed that the contribution of the high dislocation density to the strength was significantly higher than the effect of the small grain size. (c) 2019 Elsevier B.V. All rights reserved.

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