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    金兰, 李维娟, 张永衡. 预变形量对超低碳钢烘烤硬化性能的影响[J]. 机械工程材料, 2012, 36(12): 37-39.
    引用本文: 金兰, 李维娟, 张永衡. 预变形量对超低碳钢烘烤硬化性能的影响[J]. 机械工程材料, 2012, 36(12): 37-39.
    JIN Lan, LI Wei-juan, ZHANG Yong-heng. Effect of Degree of Pre-Deformation on Bake Hardening Property of Ultra-low Carbon Steel[J]. Materials and Mechanical Engineering, 2012, 36(12): 37-39.
    Citation: JIN Lan, LI Wei-juan, ZHANG Yong-heng. Effect of Degree of Pre-Deformation on Bake Hardening Property of Ultra-low Carbon Steel[J]. Materials and Mechanical Engineering, 2012, 36(12): 37-39.

    预变形量对超低碳钢烘烤硬化性能的影响

    Effect of Degree of Pre-Deformation on Bake Hardening Property of Ultra-low Carbon Steel

    • 摘要: 对超低碳钢进行了不同预变形量的单向拉伸及烘烤处理, 研究了不同预变形量对试验钢烘烤硬化(BH)性能的影响, 并用透射电镜观察了不同预变形量时试验钢中位错的形貌。结果表明: 预变形量在0%~4%时, 随着预变形量的增大BH值增大; 预变形量在4%~8%时, 随着预变形量的增大BH值降低; 预变形量在8%~15%时, 随着预变形量的增大BH值又有所提高; 4%预变形量所对应的BH值最大, 8%预变形量所对应的BH值最小; 4%预变形量时的位错密度大于8%预变形量时的。

       

      Abstract: The uniaxial tension with different degree of pre-deformation and baking treatment were carried out on ultra-low carbon steel, and the effect of degree of pre-deformation on the baking hardening property of the test steel was studied, and the dislocation morphology in the test steel with different degree of pre-deformation was observed by the transmission electron microscopy. Results show that when the degree of pre-deformation increased, the BH value increased in the degree of pre-deformation below 4%; declined in the range of degree of pre-deformation from 4% to 8%; and increased again between 8% and 15%. And the maximum and minimum of BH value were found in the degree of pre-deformation of 4% and 8%, respectively. And the dislocation density in 4% degree of pre-deformation was higher than that in 8% degree of pre-deformation.

       

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