预应变对超低碳烘烤硬化钢烘烤硬化性能的影响  

Effects of Prestrain on Bake Hardening Performance of Ultra-low Carbon Bake Hardening Steel

作　　者：聂丽丽[1] 李维娟[1] 王喆[2] 廖华军[1] 

机构地区：[1]辽宁科技大学材料与冶金学院,辽宁鞍山114051 [2]济南钢铁有限公司,山东济南250101

出　　处：《热加工工艺》2013年第24期121-123,共3页Hot Working Technology

摘　　要：研究了预应变对超低碳烘烤硬化钢烘烤硬化性能的影响,测试了不同预应变下的烘烤硬化(BH)值,用透射电镜对位错组态进行观察,通过内耗实验获得SKK峰。结果表明:BH值随着预应变量的增加而增大;10%预应变时的位错密度和SKK峰明显大于2%预应变时的位错密度和SKK峰;随着预应变量的增加,位错已经由原始的不均匀分布逐渐缠结形成位错胞壁,得到类似于纤维状变形胞的亚结构,其分布方向即是材料流变伸展的方向;SKK峰越高,Cottrell气团的强化作用越大。The effects of prestrain on the baking hardening property of ultra-low bake hardening steel were studied.The baking hardening（BH） value of the samples with different prestrain style was determined.The dislocations morphology were observed by transmission electron microscopy.The SKK peak can be obtained by internal friction test.The results show that： the BH value increases with the increase of the pre-strain.The dislocation density and SKK peak of 10% is significantly larger than that of 2%.With the increase of the pre-strain,the dislocation has tangled gradually to form dislocation cell wall and get fibrous deformation cell of the structure.The distribution direction is the material’s rheological direction.Cotttel’s reinforcement increases with the increase of SKK peak.

关 键 词：预应变 超低碳烘烤硬化钢 BH值 Cottrell气团 

分 类 号：TG113.2[金属学及工艺—物理冶金]