Houyu Ma

Effect of Shot Peening on Oxidation Behavior of SS304H Upon Long Term Steam Exposure

Specimens of austenitic stainless steel 304H (SS304H) were shot peened and exposed to steam at 600, 650, and 700 °C for 10,000 h, 15,000, and 20,000 h. After steam exposure, un-peened SS304H has three oxide layers, Fe-O, Fe-Cr-O and Cr2O3, while shot peened specimens have an Fe-Cr-O layer, a Cr2O3 and an amorphous Fe-Si-O layer. The evolution of the oxide layers as a function of duration of steam exposure and temperature reveals that the growth of the Fe-O and the Fe-Cr-O layers is inhibited by shot peening. The oxide layers in shot peened specimens are much thinner, indicating that shot peening enhances the oxidation resistance of SS304H. Grain refinement during shot peening enhances the diffusion of Cr and Si to help form a protective, oxidation resistant surface.