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Tehnicki VjesnikVolume 27, Issue 3, June 2020, Pages 1025-1030

Investigation of the impact of hot forming the properties of seamless steel bottles for liquefied gases(Article)(Open Access)

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  • aMechanical Engineering Faculty in Slavonski Brod, University of Josip Juraj Strossmayer in Osijek, Trg Ivane Brlić Mažuranić 2, Slavonski Brod, 35000, Croatia
  • bFaculty of Engineering, University of Kragujevac, Sestre Janjić 6, Kragujevac, 34000, Serbia

Abstract

Mechanical tests were performed on samples prepared from the body and the neck of bottles made of seamless tube, steel 34CrMo4. Plastic material flow curves were taken from tensile tests on samples which were made from tubes and finished bottles. Deformation hardening intensity is calculated, and propensity towards brittle fracture is estimated on the basis of the ratio of total elongation and elongation at maximum load. Compared to the samples of quenched and tempered bottle body, quenched and tempered bottle neck samples indicate that characteristics of strength are almost unchanged with an increase in the minimum strain at the destruction from 12,8% to 15,1%. It was concluded that the results of the plastic material flow can serve as a preliminary indication of anomalies that could contribute to unsatisfactory results of the burst test. © 2020, Strojarski Facultet. All rights reserved.

Author keywords

Hot formingInvestigationPropertiesSeamless bottlesTensile test

Indexed keywords

Engineering controlled terms:Hot stampingLiquefied gasesTensile testing
Engineering uncontrolled termsBurst testsMaximum loadPlastic material flowSeamless steelSeamless tubesTotal elongations
Engineering main heading:Bottles
  • ISSN: 13303651
  • Source Type: Journal
  • Original language: English
  • DOI: 10.17559/TV-20190131102020
  • Document Type: Article
  • Publisher: Strojarski Facultet

  Marušić, V.; Mechanical Engineering Faculty in Slavonski Brod, University of Josip Juraj Strossmayer in Osijek, Trg Ivane Brlić Mažuranić 2, Slavonski Brod, Croatia;
© Copyright 2020 Elsevier B.V., All rights reserved.

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