冷轧双相钢的烘烤硬化性能

Bake Hardening Property of Cold-rolled Dual-Phase Steel

对冷轧双相钢进行不同程度的预变形后,在不同的烘烤工艺下烘烤,研究了预变形量、烘烤时间和室温时效对烘烤硬化性能的影响,并分析了影响机理。结果表明:随着预变形量的增大和烘烤时间的延长,试验钢的BH值不断增大;试验钢的烘烤硬化性能比较稳定,不易失效;试验钢的烘烤硬化机理主要是与柯氏气团形成、马氏体回火、残余奥氏体分解和碳化物析出共同作用的结果。

A cold-rolled dual-phase steel was pre-deformed in different degrees,and then was baked in different processes.The effects of pre-deformation degree,baking time and aging at room temperature,on bake hardening behavior were investigated,then their effect mechanism was also analyzed.Results show that the BH value of the steel increases continuously with the increment of pre-deformation degree and prolongation of baking time;the bake hardening behavior is too stable to loose efficacy.The bake hardening mechanism of the dual-phase steel was described as a coefficient result of Cottrell atomosphere formation,tempering of martensite,decomposition of residual austenite and precipitation of carbide.