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Internal Friction on the Bake-Hardening Behavior of 0.11C-1.67Mn-1.19Si TRIP Steel

Journal of Materials Science & Technology 2009年第1期25卷 141-144页

作者： Renyu Fu Yu Su Ping Ye Xicheng Wei Lin Li Jicheng Zhang School of Materials Science and Engineering Shanghai University Shanghai 200072 China Shanghai University of Engineering Science Shanghai 200336 China Automotive Engineering Academy of SAIC Motor Co. Ltd. Shanghai 201206 China Shanghai Baosteel Plates Co. Ltd. Shanghai 201900 China

The bake-hardening （bh） values and the ＂internal friction-temperature＂ spectrums were studied for the baked 0.11C-1.67Mn-1.19Si TRIP （transformation induced plasticity） specimens with 0%, 2% and 6% prestrain. Results show that the experimental TRIP steel deserves good bake-hardening ability and Cottrell atmosphere is the reason for its bake hardening characteristic. It is also concluded that both the number and the saturation degree of Cottrell atmosphere might affect the bh value of TRIP steel.

关键词： TRIP steel bh value Internal friction

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Effect of Continuous Annealing on Microstructure and Bake Hardening Behavior of Low Carbon Steel

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Journal of Iron and Steel Research International 2015年第2期22卷 163-170页

作者： Chun-fu KUANG Jian WANG Jun LI Shen-gen ZHANG Hua-fei LIU Hong-lin YANG School of Materials Science and Engineering University of Science and Technology Beijing Research Institute Baoshan Iron & Steel Co.Ltd.

The influences of the heating rate, annealing temperature and soaking time during continuous annealing on the microstructure evolution and bake hardening behavior of the low carbon steel were investigated. After 2% pres- training, bake treatment （180 ℃ × 20 min） was carried out to measure bh （bake hardening） values. The results showed that, with the increase of the annealing temperature, the grain size increased except for annealing in the in- tercritical region. Furthermore, the bh value increased and the mean grain size reduced with increasing the heating rate from 5 to 80 ℃/s. The bh value was very low before complete recrystallization. After a significant decrease from 630 to 720 ℃ , the bh value enhanced when the steel was annealed at 750 ℃. With the increase of the soaking time from 20 to 100 s, the bh value reduced linearly due to the segregation of solute C atoms.

关键词： continuous annealing low carbon steel bake hardening microstructure bh value

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

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Journal of Iron and Steel Research International 2011年第S1期18卷 337-341页

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

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.

关键词： bake hardening bh value bhT value

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