预变形速率对超低碳钢烘烤硬化性能的影响

Influence of prestrain rate on bake hardened ability of ultra-low carbon steels

测量了超低碳(Ultra-Low Carbon)钢在2%、4%和6%预变形下,运用不同的预变形速率拉伸时其烘烤硬化(Bake Hardening)值和内耗,分析了退火态下的应力-应变曲线以及退火态和烘烤态下的内耗-温度谱:烘烤态下Snoek峰高与退火态下相比降低,对于相同的预变形,拉伸速率增加时,Snoek峰高逐渐升高,而SKK峰高逐渐下降,BH值逐渐下降,不同预变形速率屈服点延伸之间规律不明显。

Internal friction and bake hardening( BH) value of ultra-low carbon( ULC) steels after deformed by 2%,4% and 6% with different prestrain rate had been measured. The stress-strain curve under annealed state and internal friction-temperature spectrum under annealed and baking state had been analyzed. The height of Snoek peaks under baking state decrease compared with the specimens under annealed state. For the same prestrain,the height of Snoek peaks increase and the height of SKK peaks and BH value decrease gradually with the increasing strain rate. The differences between different prestrain rate of yield point elongation are not obvious.