终轧温度对ELC─BH板组织和性能的影响  

Effects of Hot Rolling Finishing Temperature on the Microstructure and Properties of ELC-BH Sheet

作　　者：关小军[1] 王先进[1] 凤佩华[1] 朱学刚[1] 

机构地区：[1]北京科技大学压力加工系,武汉钢铁公司钢研所

出　　处：《北京科技大学学报》1995年第3期249-253,共5页Journal of University of Science and Technology Beijing

基　　金：国家教委博士点基金

摘　　要：研究了热轧终轧温度（ＦＴ）对超低碳高强度烘烤硬化钢板（简称ＥＬＣ─ＢＨ板）组织和性能的影响，结果表明：①两相区终轧形成的混晶组织是导致退火板　值和塑性减少的根本原因；②奥氏体区终轧时，随终轧温度降低，退火板成形性改善，但强度和烘烤硬化性有所削弱；③综合考虑终轧温度的影响，在略高于Ａｒ３的温度下终轧是合适的。This paper investigates systematically the effects of hot rolling finishing temperature (FT) on the microstructure and properties of an extra low-carbon and high strength bake-hardening steel sheet (that is, ELC-BH sheet). The experimental results show as follows: ① The chaotic size grains formed during the steel is hot rolled finally in γ+α two phase range make -value and plasticity of annealed sheet decrease; ② When the steel is hot rolled finally in austenitic range, formability of the sheet is improved, but its strength and bake-hardenability are weakeda little with the decrease of finishing temperature;③ it is suitable that finishing rolling is conducts at FT≥Ar3 all effects of FT on microstructureand properties.

关 键 词：终轧温度 低碳钢 钢板 烘烤硬化 轧制 显微组织 

分 类 号：TG335.5[金属学及工艺—金属压力加工]