各向同性钢与烘烤硬化钢的烘烤硬化性和抗凹陷性  

Bake Hardenability and Dent Resistance of Isotropic Steel and BH Steel

作　　者：朱晓东[1] 程国平[1] 俞宁峰[1] 

机构地区：[1]上海宝钢股份有限公司技术中心,上海201900

出　　处：《钢铁研究学报》2006年第11期43-46,共4页Journal of Iron and Steel Research

摘　　要：研究了烘烤温度、烘烤时间和预拉伸应变量对罩式炉退火工艺生产的各向同性钢的烘烤硬化性的影响,并与力学性能相当的冷轧烘烤硬化钢进行了对比。结果表明,在不同的烘烤条件下,各向同性钢的烘烤硬化值均低于同样强度级别的烘烤硬化钢。抗凹陷性测试结果表明,各向同性钢的抗凹陷性低于烘烤硬化钢。汽车外板实物分析结果表明,两种钢冲压成形后再烘烤,其屈服强度几乎没有提高。The effects of baking temperature, baking time and prestrain on the bake hardenability and dent resist anee of isotropic sheet steel and BH sheet steel produced by batch annealing were studied. The results show that the bake hardenability and strength increment of isotropic steel under various baking conditions are lower compared with BH steel sheet. Experiments of dent resistance show that the dent resistance of isotropic steel is poorer than BH steel. In practical auto outer panel application, both steels attain a considerably high yield strength after press forming, but it does not increase after baking.

关 键 词：各向同性钢 烘烤硬化 抗凹陷性 

分 类 号：TG113.2[金属学及工艺—物理冶金]