Study of Bake Hardenability and Strengthening Mechanism of Hot Rolled Low Carbon Steel

作     者：LI Wei-juan 1,WANG Guo-dong 2 (1.School of Materials and Metallurgy,University of Science and Technology Liaoning,Anshan 114051,China 2.The State key Laboratory of Rolling and Automation,Northeastern University,Shenyang 110004,China) 

作者机构：Univ Sci & Technol Liaoning Sch Met & Mat Anshan 114051 Peoples R China Northeastern Univ State Key Lab Rolling & Automat Shenyang 110004 Peoples R China 

出 版 物：《Journal of Iron and Steel Research International》 (钢铁研究学报(英文版))

年 卷 期：2011年第18卷第S1期

页      面：337-341页

核心收录：

学科分类：080503[工学-材料加工工程] 08[工学] 0805[工学-材料科学与工程（可授工学、理学学位）] 0802[工学-机械工程] 080201[工学-机械制造及其自动化] 

主　　题：bake hardening BH value BHT value 

摘      要：The controlled rolling and controlled cooling,bake hardening experiments have been carried out for the test steel,mechanical property test of the sample and microstructure analysis have been made by tensile testing machine,optical microscope,TEM and X-ray *** results show that fine and uniform microstructures can achieve much higher BH and BHT values;With the increase of pre-strain there is a trend of increase first and then decrease in the BH and BHT values;bake hardening mechanism mainly consists of Cottrell atmosphere strengthening,second phase strengthening,dislocation strengthening.