Effects of pre-strain and baking parameters on the microstructure and bake-hardening behavior of dual-phase steel
来源期刊：International Journal of Minerals Metallurgy and Materials2014年第8期
论文作者：Chun-fu Kuang Shen-gen Zhang Jun Li Jian Wang Hua-fei Liu
文章页码：766 - 771
摘 要：In a typical process, C-Mn steel was annealed at 800°C for 180 s, and then cooled rapidly to obtain the ferrite-martensite microstructure. After pre-straining, the specimens were baked and the corresponding bake-hardening（BH） values were determined as a function of pre-strain, baking temperature, and baking time. The influences of pre-strain, baking temperature and baking time on the microstructure evolution and bake-hardening behavior of the dual-phase steel were investigated systematically. It was found that the BH value apparently increased with an increase in pre-strain in the range from 0 to 1%; however, increasing pre-strain from 1% to 8% led to a decrease in the BH value. Furthermore, an increase in baking temperature favored a gradual improvement in the BH value because of the formation of Cottrell atmosphere and the precipitation of carbides in both the ferrite and martensite phases. The BH value reached a maximum of 110 MPa at a baking temperature of 300°C. Moreover, the BH value enhanced significantly with increasing baking time from 10 to 100 min.
Chun-fu Kuang1,2，Shen-gen Zhang1，Jun Li2，Jian Wang2，Hua-fei Liu2
1. School of Materials Science and Engineering, University of Science and Technology Beijing2. Research Institute,Baoshan Iron and Steel Co., Ltd.
摘 要：In a typical process, C-Mn steel was annealed at 800°C for 180 s, and then cooled rapidly to obtain the ferrite-martensite microstructure. After pre-straining, the specimens were baked and the corresponding bake-hardening（BH） values were determined as a function of pre-strain, baking temperature, and baking time. The influences of pre-strain, baking temperature and baking time on the microstructure evolution and bake-hardening behavior of the dual-phase steel were investigated systematically. It was found that the BH value apparently increased with an increase in pre-strain in the range from 0 to 1%; however, increasing pre-strain from 1% to 8% led to a decrease in the BH value. Furthermore, an increase in baking temperature favored a gradual improvement in the BH value because of the formation of Cottrell atmosphere and the precipitation of carbides in both the ferrite and martensite phases. The BH value reached a maximum of 110 MPa at a baking temperature of 300°C. Moreover, the BH value enhanced significantly with increasing baking time from 10 to 100 min.
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