Abstract

Fracture toughness and hardness of food-can iron powder metallurgy under tensile loading was studied using SEM. The result showed that strain of samples changes is very small, while obvious yield phenomenon is not observed. Propagation rate of damage samples is higher than without damage samples and the propagation rate of samples increases with depth of prefabricated notch increasing. The stress intensity factor reaches the threshold value when strain reaches 2.7. Fracture toughness decreased because of damage and the greater strain was needed in order to increase fracture toughness. Energy release rate of damage samples is smaller and energy release rate of samples increases with depth of prefabricated notch increasing. The hardness is higher at the loading region and hardness of the sample decreases from the loading region to the fracture region. Higher density samples have higher hardness.

Keywords:

Food-can iron, fracture toughness, powder metallurgy,

References