烘烤硬化钢抗冲击性能研究

Study on Shock Resistance of Baking Hardened Steel

研究了应变量、烘烤温度和烘烤时间对WBH340烘烤硬化钢抗冲击性能的影响,结果表明在所研究的烘烤温度下,延长烘烤时间可以提高钢板的抗冲击性能,烘烤温度为200℃时钢板的抗冲击性能最高。另外,还对仅由烘烤过程引起的烘烤硬化规律进行了探讨。

The effects of strain capacity, baking temperature and baking time on shock resistance of WBH340 baking hardened steel are studied. Results show that shock resistance of steel plate can be improved with increased baking time at the given baking time, the best shock resistance can be obtained at the baking temperature of 200℃. The hardening rules of baking are discussed as well.