双向拉伸时超低碳烘烤硬化钢的烘烤硬化性能  

Bake Hardening Performance of Ultra-low Carbon Bake Hardening Steel with Biaxial Tension

作　　者：聂丽丽[1] 李维娟[1] 杨晰[1] 

机构地区：[1]辽宁科技大学材料与冶金学院,辽宁鞍山114051

出　　处：《热加工工艺》2013年第20期100-102,共3页Hot Working Technology

摘　　要：研究了双轴拉伸时超低碳烘烤硬化钢烘烤硬化性能,测试了3种加载比例下的烘烤硬化(BH)值,并且用ANSYS软件模拟了十字试样双向拉伸时的应力应变状态以及分布。结果表明:3种加载比例下,BH值随y轴预应变量的增加而增大;试样处于双向拉力的平面应力状态和两向伸长、一向缩短的应变状态。中心区域的应变分布较均匀,基本呈同心圆的状态分布,但是中心区域的应变数值小于十字拉伸臂上的,这说明了十字拉伸试样的中心实验区很难达到塑性变形。The effects of prestrain on the baking hardening property of ultra-low bake hardening steel were studied. The baking hardening （BH） of the samples with different prestrain style was determined and the cross sample with biaxial tension was simulated by ANSyS software. The results show that： BH value increases with the increase of y axial prestrain. The sample is biaxial tension of plane stress state and two elongation-a shorten of plane strain state. The central region＇s strain distribution is uniform under concentric circles distribution state. But the strain value in central region is less than that in cross ann, which shows that the central region is difficult to reach the plastic deformation.

关 键 词：双向拉伸 超低碳烘烤硬化钢 ANSYS模拟 BH值 

分 类 号：TG113.2[金属学及工艺—物理冶金]