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Weldability of new Ni-based superalloy G27: Effect of pre-weld solution annealing on the hot cracking susceptibility
Department of Metallurgical Engineering, Faculty of Mining and Petroleum Engineering, Institut Teknologi Bandung, Bandung, Jawa Barat (IDN). (KAMPT)
University West, Department of Engineering Science, Division of mechanical engineering. (KAMPT)ORCID iD: 0000-0001-9065-0741
Department of Mechanical Engineering, University of Manitoba, Winnipeg, Manitoba (CAN).
2024 (English)In: Science and Technology of Welding and Joining, Vol. 29, no 5-6, p. 368-378Article in journal (Refereed) Published
Abstract [en]

The hot cracking susceptibility of a new superalloy G27 was investigated by Varestraint weldability testing. The influence of pre-weld solution annealing conditions recommended by the alloy manufacturer to obtain different grain sizes (1010 °C/1 h, 1066 °C/0.5 h, and 1110 °C/1 h) for specific applications was studied. The fusion zone solidification cracking was independent of pre-weld solution annealing, and they are associated with the γ/Laves eutectic constituents. The solution-annealed material at 1010 °C/1 h showed the lowest extent of liquation cracking, while the 1110 °C/1 h condition was the most susceptible. The increased level of liquation cracking was primarily attributed to an increased grain size of pre-weld solution-annealed material. The heat-affected zone liquation cracking was identified to be caused by constitutional liquation of NbC and supersolidus melting.

Place, publisher, year, edition, pages
2024. Vol. 29, no 5-6, p. 368-378
Keywords [en]
Hot cracking, Varestraint testing, G27, superalloy, solidification cracking, liquation cracking, welding
National Category
Manufacturing, Surface and Joining Technology
Research subject
Production Technology
Identifiers
URN: urn:nbn:se:hv:diva-23255DOI: 10.1177/13621718241285301Scopus ID: 2-s2.0-105000690681OAI: oai:DiVA.org:hv-23255DiVA, id: diva2:1950125
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Available from: 2025-04-04 Created: 2025-04-04 Last updated: 2025-04-04

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Citation style
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