研究了预应变、时效温度、时效时间和固溶碳含量等对超低碳烘烤硬化钢板烘烤硬化性能的影响。结果表明：预应变从1％增加到5％时，由于变形量的增大使自由碳原子数量减少，导致烘烤硬化值减小；随时效温度升高和时效时间的延长，碳原子气团的饱和程度增加，促使烘烤硬化值逐渐增大；固溶碳含量对柯氏气团的饱和速度和程度没有影响，所以对烘烤硬化值的影响不大。
The effects of prestrain, aging temperature, aging time and solution carbon content on bake hardening property of the ultra-low-carbon bake hardening steel sheet were studied. The results show that the bake hardening value reduced because the free carbon atoms decreased with the increase of the deformation when the prestrain increased from 1% to 5 %. As the increase of the aging temperature and aging time, the bake hardening value of the steel increased gradually because the carbon atom air mass saturation degree increased. The solution ＂carbon content, which had no effect on Cottrell air mass saturation velocity and degree, had little effects on bake hardening.
参考文献
| [1] | De A.K.;Blauwe K.D. .Effect of dislocation density on the low temperature aging behavior of an ultra low carbon bake hardening steel[J].Journal of Alloys and Compounds: An Interdisciplinary Journal of Materials Science and Solid-state Chemistry and Physics,2000(1/2):405-410. |
| [2] | L. J. Baker;S. R. Daniel;J. D. Parker .Metallurgy and processing of ultralow carbon bake hardening steels[J].Materials Science and Technology: MST: A publication of the Institute of Metals,2002(4):355-368. |
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