Research Article | OPEN ACCESS
Simulation of Decarburization Depth in &gamma and &alpha +&gamma Phase Field of Food Industry Steel
1Guochang Zhao, 1Jingru Kong, 2Guoxin Li and 3Liping Song
1Faculty of Aerospace Engineering, Shenyang Aerospace University, Shenyang 110136, China
2Materials Science and Engineering, Arizona State University, Tempe, AZ 85287, USA
3Institute of Higher Education, Shenyang Aerospace University, Shenyang 110136, China
Advance Journal of Food Science and Technology 2016 11:826-832
Received: May ‎7, ‎2015 | Accepted: July ‎26, ‎2015 | Published: April 15, 2016
Abstract
In this study, one-dimensional mathematical model described unsteady state diffusion in food industry steel, based on Fick’s second law of the decarburization is designed and various factors that affect carbon distributions and depth of decarburization in γ phase field are simulated to investigate the effects of the heating temperature, heating time etc. Factors which influence carbon distribution and thickness of decarburization in γ and α+γ phase field of food industry steel, including heating temperature, heating time and carbon potential in furnace, are analyzed. And to investigate the boundary between complete and partial decarburization area in α+γ phase field. Simulation results, in Cartesian, cylindrical and spherical coordinates, describing the effects of various heating temperature and time show that there is a positive relationship between both the temperature and time of heating and the depth of decarburization and choosing an appropriate furnace carbon potential can restrain the increasing depth of decarburization.
Keywords:
&alpha, &gamma phase, decarburization, food industry steel,
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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