Abstract
The effects of baking on the mechanical properties and fracture characteristics of low-carbon boron (10B21) steel screws were investigated. Fracture torque tests and hydrogen content analysis were performed on baked screws to evaluate hydrogen embrittlement (HE) susceptibility. The diffusible hydrogen content within 10B21 steel dominated the fracture behavior of the screws. The fracture torque of 10B21 screws baked for a long duration was affected by released hydrogen. Secondary ion mass spectroscopy (SIMS) result showed that hydrogen content decreased with increasing baking duration, and thus the HE susceptibility of 10B21 screws improved. Diffusible hydrogen promoted crack propagation in high-stress region. The HE of 10B21 screws can be prevented by long-duration baking.