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Microstructure and texture evolution during recrystallization of low-carbon steel sheets

Microstructure and texture evolution during recrystallization of low-carbon steel sheets
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摘要 Aluminum killed low-carbon steel sheets were cold rolled at different reduction ratios and annealed using different temperatures and holding time.The Vickers hardness was examined.The results show that when cold rolling reduction ratios increase from 40% to 81%,recrystallization temperatures decrease from 602℃ to 572℃ during 4hisochronal annealing,as well recrystallization holding time decreases from 117 min to 5min during isothermal annealing at 610℃.All recrystallization temperatures and holding time can be calculated using the annealing experiment results.Microstructure was examined through electron backscattered diffraction(EBSD).The results show that as rolling direction preferentially grows,equiaxed grains grow into cake-type during recrystallization.Cake-type grains are more beneficial to obtaining ideal〈111〉//ND(normal direcrtion)orientation texture.{111}orientation grains nucleate and grow up preferentially.Deformation grains of{111}〈110〉orientations grow into new recrystallization grains of{111}〈123〉and{111}〈112〉during recrystallization.Texture formation can be explained by directional nucleation. Aluminum killed low-carbon steel sheets were cold rolled at different reduction ratios and annealed using different temperatures and holding time.The Vickers hardness was examined.The results show that when cold rolling reduction ratios increase from 40% to 81%,recrystallization temperatures decrease from 602℃ to 572℃ during 4hisochronal annealing,as well recrystallization holding time decreases from 117 min to 5min during isothermal annealing at 610℃.All recrystallization temperatures and holding time can be calculated using the annealing experiment results.Microstructure was examined through electron backscattered diffraction(EBSD).The results show that as rolling direction preferentially grows,equiaxed grains grow into cake-type during recrystallization.Cake-type grains are more beneficial to obtaining ideal〈111〉//ND(normal direcrtion)orientation texture.{111}orientation grains nucleate and grow up preferentially.Deformation grains of{111}〈110〉orientations grow into new recrystallization grains of{111}〈123〉and{111}〈112〉during recrystallization.Texture formation can be explained by directional nucleation.
出处 《Journal of Iron and Steel Research(International)》 SCIE EI CAS CSCD 2017年第1期84-90,共7页 钢铁研究学报(英文版)
基金 funded by National Natural Science Foundation of China(51275216) Initial Funding for Advanced Talents of Jiangsu University(14JDG129)
关键词 Aluminum killed low-carbon steel sheet RECRYSTALLIZATION ANNEALING Vickers hardness TEXTURE Aluminum killed low-carbon steel sheet Recrystallization Annealing Vickers hardness Texture
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