• Journal of the Korean Society for Heat Treatment
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• v.36 no.1
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• pp.7-14
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• 2023

We investigated the effect of multiple tempering on the microstructure and mechanical properties of AISI 4340 steel. The austenitized and quenched AISI 4340 steels were tempered at 550, 600, and 650℃ for 1, 2, and 4 h by single-tempering (ST). The multiple tempering was conducted for 4 h by double-tempering (DT, 2 h + 2 h), and quadruple-tempering (QT, 1 h + 1 h + 1 h + 1 h). As tempering temperature increases, yield strength and ultimate tensile strength decrease and elongation increases due to recovery and recrystallization of martensite and coarsening of carbides. At 550℃, as the number of tempering cycles increases, the yield strength and tensile strength decrease at the expense of fracture elongation. At 600 and 650℃, the yield strength and tensile strength increase with increasing the number of tempering cycles while fracture elongation maintains similar values. The multiple tempering at the same tempering time of 4 h improves the modulus of toughness at all tempering temperatures, which is presumed to be due to the change in carbide precipitation behavior by multiple tempering.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.518-528
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• 2017

Quality characteristics of frozen cylindrical pork loin were evaluated following different tempering methods: 27.12 MHz curved-electrode radio frequency (RF) at 1000 and 1500 W, and forced-air convection (FC) or water immersion (WI) at $4^{\circ}C$ and $20^{\circ}C$. The developed RF tempering system with the newly designed curved-electrode achieved relatively uniform tempering compared to a parallel-plate RF system. FC tempering at $4^{\circ}C$ was the most time-consuming process, whereas 1500 W RF was the shortest. Pork sample drip loss, water holding capacity, color, and microbiological quality declined after WI tempering at $20^{\circ}C$. Conversely, RF tempering yielded minimal sample changes in drip loss, microstructure, color, and total aerobic bacteria counts, along with relatively uniform internal sample temperature distributions compared to those of the other tempering treatments. These results indicate that curved-electrode RF tempering could be used to provide rapid defrosting with minimal quality deterioration of cylindrical frozen meat block products.

• Transactions of Materials Processing
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• v.12 no.8
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• pp.744-749
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• 2003

The effect of tempering temperatures on microstructures and mechanical properties was studied in a low carbon steel. The disappearance of continuous yielding and the formation of an extended region in engineering stress-strain curves at tempering temperatures ranging from 673 to 873K was caused by the reduction of mobile dislocations during tempering and dynamic recovery during tensile deformation. In addition, the occurrence of discontinuous yielding in the sample treated at the tempering temperatures above 923K was attributed to the formation of new strain-free polygonal ferrite grain.

• Journal of the Korean Society for Heat Treatment
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• v.3 no.2
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• pp.10-19
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• 1990

The tempering behavoirs of 0.45% carbon steel treated by automatic progressive high frequency induction hardening equipment have been investigated. In order to examine the correlation of hardness with both tempering temperature and time, simple regression analysis has been made using the statistical quality control package. The maximum surface hardness value of induction hardened zone and its effective hardening depth have been determined to be Hv 810 and 0.76mm, respectively. The hardness obtained after tempering has been shown to vary lineary with tempering time at six different temperatures. The activation energies during tempering have been calculated to be 25.34kcal/mole, 32.73kcal/mole and 49.24kcal/mole for HRcs 60, 50 and 40, respectively, showing that tempering process occurs by a complex mechanism, The tempering hardness equation of $H=90.113{\sim}4.531{\times}10^{-3}$ [T(11.996+log t)] has proved to be in a reasonably good agreement with experimently determined data and it is also expected to be useful for the determination of tempering treatment conditions to obtain a required hardness value.

• Journal of the Korean Society for Heat Treatment
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• v.33 no.2
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• pp.65-71
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• 2020

To study the effects of tempering on microstructure and mechanical property of Cu-22 wt.%Sn alloy, tempering was carried out for 30 sec, 1 min, 5 min, 30 min, 3 h, 5 h, and 10 h at 325, 370, 500, and 570℃, which are in the (α+ε), lower (α+δ), higher (α+δ), and (α+γ) region of Cu-Sn phase diagram, respectively. Overall, the hardness value increased and decreased over time at all tempering temperatures, and the time to reach the maximum hardness value beccame shorter as the tempering temperature increases. At the beginning of tempering at each temperature, a portion of the β' phase was decomposed into a fine (α+δ) phase or (α+γ) phase, so that the Cu-22Sn alloy had a high hardness value. However, as the tempering time increases, the hardness value of the alloy decreased due to the growth of the decomposed phases.

• Korean Journal of Metals and Materials
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• v.56 no.11
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• pp.787-795
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• 2018

The effects of tempering condition on the microstructure and mechanical properties of 30MnB5 hot stamping steel were investigated in this study. Before the tempering, hot-stamped 30MnB5 steel was composed of only ${\alpha}^{\prime}$-martensite microstructure without precipitates. After the tempering at $180^{\circ}C$ for 120 min, nano-sized ${\varepsilon}$-carbides were precipitated in the ${\alpha}^{\prime}$-martensite laths. After tempering at $250^{\circ}C$ for 60 min, cementite was precipitated along the ${\alpha}^{\prime}$-martensite lath boundaries. The cementite was also observed in the specimens tempered at $350^{\circ}C$ for 30 min and $450^{\circ}C$ for 6 min, respectively. The globular ${\alpha}$-ferrite appeared at $350^{\circ}C-30min$ tempering, and the volume fraction of ${\alpha}$-ferrite increased when the tempering temperature was increased. The yield strength increased after tempering, and it reached a peak with the tempering condition of $180^{\circ}C-120min$, due to the nano-sized precipitates in the ${\alpha}^{\prime}$-martensite lath. After the tempering, the steel's ultimate tensile strength (UTS) was decreased due to the reduction in dislocation density and C segregation to lath boundaries. The highest elongation was observed at the $180^{\circ}C-120min$ tempering condition, due to the reduction of residual stress, and the lack of precipitates along the lath boundaries. The $180^{\circ}C-120min$ tempering condition was considered to have outstanding crash performance, according to toughness and anti-intrusion calculation results. In drop tower crash tests, the 30MnB5 door impact beam tempered at $180^{\circ}C$ for 120 min showed better crash performance compared to a 22MnB5 door impact beam.

• Journal of the Korean Society for Heat Treatment
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• v.36 no.1
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• pp.1-6
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• 2023

In order to process plastic with similar mechanical performance to metal materials, it is necessary to improve the strength and hardness of core parts of the injection equipment in extrusion system. The tempering process is a heat treatment performed to reduce brittleness and improve elongation along with improvement of dimensional defects of martensite formed after quenching. In this study, changes in microstructure and mechanical properties according to temperature were evaluated after quenching and tempering of SM30C material. As a result, the strength and hardness were gradually decreased by tempering at 250~400℃, and the decrease was greatly increased under the tempering condition at 450℃. Under the tempering condition of 200~400℃, the main structure was lath martensite, and the precipitation amount and size of needle-shaped cementite increased along the lath with the increase of the tempering temperature. Most of the shape of cementite has a needle-like structure, and the formation of some spherical cementite is observed. Under the tempering condition of 450℃, a mixed structure of ferrite and martensite was formed according to the decomposition of martensite.

• Journal of the Korean Society for Heat Treatment
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• v.24 no.6
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• pp.327-337
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• 2011

Effects of microstructural change, tensile properties and impact property according to the change of austenitizing temperature and tempering temperature of AISI 51B20 steel were examined. Regardless of austenite grain size, lath martensite with needle and packet shapes was found at tempering temperature of $300^{\circ}C{\sim}400^{\circ}C$. The needles of lath martensite changed to parallel packet at tempering temperature of $450^{\circ}C{\sim}600^{\circ}C$. As tempering temperature increased, tensile strength, yield strength and hardness decreased, while elongation, ratio of reduction area and Charpy impact energy increased. Grain size increased when quenching temperature was $930^{\circ}C$. Grain size had prominent effect on the mechanical properties of AISI 51B20 steel. Ratio of tensile strength/yield strength and yield strength autenitized at $880^{\circ}C$ followed by tempering at $350^{\circ}C{\sim}450^{\circ}C$ showed higher values than that of autenization at $930^{\circ}C$ due to fine grain size.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2003.05a
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• pp.53-56
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• 2003

The disappearance of continuous yielding and the formation of an extended region in engineering stress-strain curves at tempering temperatures of 673-873K is closely related to the reduction of mobile dislocations during tempering and dynamic recovery during tensile deformation. In addition, the occurrence of discontinuous yielding at tempering temperature above 923K would be attributed to the formation of new strain-free polygonal ferrite grain.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.12
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• pp.1690-1698
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• 2011

Feedlot and in vitro ruminal experiments were conducted to assess the effects of saponin-containing surfactant applied during tempering of barley grain on cattle growth performance and on ruminal fermentation. In the feedlot experiment, treatments with three barley grain/barley silage based diets were prepared using barley grain at 7.7% moisture (dry, D), after tempering to 18% moisture (M), or after tempering with a saponin-based surfactant included at 60 ml/t (MS). Each treatment was rolled at settings determined previously to yield optimally processed barley. A total of 180 newly weaned British${\times}$Charolais steers were fed three diets in 18 pens for a 63-d backgrounding period and 91-d finishing period to determine feed intake, growth rate and feed efficiency. Cattle were slaughtered at the end of the experiment to measure the carcass characteristics. Tempering reduced (p<0.001) volume weight and processing index, but processing characteristics were similar between MS and M. Tempering increased (p<0.05) growth during backgrounding only, compared with D, but did not affect feed intake in either phase. During backgrounding, feed efficiency was improved with tempering, but during finishing and overall this response was only observed with the surfactant. Tempering did not affect carcass weight, fat content or meat yield. Surfactant doubled the proportion of carcasses grading AAA. In the in vitro experiment, barley (500 mg; ground to <1.0 mm or steam-rolled) was incubated in buffered ruminal fluid (40 ml) without or with surfactant up to 20 ${\mu}l/g$ DM substrate for 24 h. Surfactant increased (p<0.05) apparent DM disappearance and starch digestibility but reduced productions of gas and the volatile fatty acid and acetate:propionate ratio, irrespective of barley particle size. Compared with feeding diets prepared with non-tempered barley, tempering with surfactant increased the feed efficiency of feedlot steers. This may have arisen from alteration in processing characteristics of barley grain by surfactant rather than its direct effect on rumen microbial fermentation.