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研究了固溶碳含量对ULC-BH钢烘烤硬化性能的影响,测量了不同烘烤时间下的烘烤硬化(BH)值,通过内耗试验分析固溶碳含量变化。结果表明,对试样进行相同预变形、不同时间烘烤硬化处理后,随烘烤时间增加,BH值先快速增大再基本不变最后增大;Snoek峰峰高随烘烤时间的延长而降低,固溶碳含量随时间延长而降低;对于试验钢,常规的烘烤工艺170℃×20 min没有达到最大的BH值,但继续增加烘烤时间BH值提高缓慢。
The effect of solid solution carbon content on the bake hardenability of ULC-BH steel was studied. The bake hardening (BH) values at different baking times were measured. The change of solid solution carbon content was analyzed by internal friction test. The results show that with the same pre-deformation of the sample, bake hardening treatment at different times, with the increase of baking time, the BH value increases rapidly and then increases substantially; finally, the Snoek peak height increases with the baking time And the content of dissolved carbon decreased with time. For the test steel, the maximum BH value was not reached at 170 ℃ for 20 min in the conventional baking process, but the BH value increased slowly in the baking process.