| 烘烤条件对超低碳烘烤硬化钢BH值的影响 |
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| 引用本文： | 段小平,胡吟萍.烘烤条件对超低碳烘烤硬化钢BH值的影响[J].武汉工程职业技术学院学报,2009,21(4):8-10. |
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| 作者姓名： | 段小平 胡吟萍 |
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| 作者单位： | 武汉钢铁(集团)公司研究院,湖北,武汉:430080 |
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| 摘 要： | 研究分析烘烤温度、烘烤时间、预应变量等烘烤条件对超低碳烘烤硬化钢烘烤硬化性能的影响。结果发现在烘烤温度小于140℃时，BH值随着烘烤温度的增加而显著增加，烘烤温度高于140℃时，温度对其影响不大；2％预应变、140℃烘烤条件下，超低碳钢的烘烤硬化效应在数分钟内迅速表现出来，20分钟内达到最大，随保温时间的继续增加，BH值并无明显变化；预变形量对BH值有一定的影响，大于2％的预变形反而会减弱烘烤硬化效应。
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| 关 键 词： | 超低碳烘烤硬化钢 烘烤温度 BH值 预变形 烘烤时间 |
Effect of baking conditions on bake hardening value of ULC-BH Steel |
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| DUAN Xiaoping,HU Yinping.Effect of baking conditions on bake hardening value of ULC-BH Steel[J].Journal of University for Staff and Workers of Wuhan Iron and Steel(Group)Corporation,2009,21(4):8-10. |
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| Authors: | DUAN Xiaoping HU Yinping |
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| Institution: | DUAN Xiaoping HU Yinping |
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| Abstract: | The present paper discusses the effect of baking temperature, baking time and pre-strain on the bake hardenability of ultra low carbon bake hardening steel （ULC--BH steel）. The results show that with increasing of the baking temperature（〈140℃）. BH values increase significantly,and the higher baking temperature has little effect on BH values. Given 2% pre-strain at 140℃ ,the bake hardening behavior of the steel becomes noticeable in a few minutes and BH value reaches the maximum within 20 minutes; then baking time has little effect on BH value of the steel. The pre-strain has a certain effect on BH values. Larger pre-strain tends to weaken the bake hardening behavior. |
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| Keywords: | ULC--BH steel baking temperature BH value pre-strain baking time |
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