低温应变时效下ULC-BH钢的烘烤硬化性能研究  

Research on Bake Hardening Property of Ultra-low Carbon Bake Hardening Steel Under Low Strain Aging

作　　者：杨晰[1] 李维娟[1] 刘洋[1] 孙成钱[2] 

机构地区：[1]辽宁科技大学材料与j台金学院,辽宁鞍山114051 [2]鞍钢股份公司技术中心,辽宁鞍山114009

出　　处：《热加工工艺》2014年第8期192-194,共3页Hot Working Technology

基　　金：国家自然科学基金资助项目(51274121)

摘　　要：针对超低碳烘烤硬化钢测试了100℃不同烘烤时间下的烘烤硬化(BH)值,通过内耗实验获得相应烘烤工艺下的内耗谱线,研究了Cottrell气团变化对ULC-BH钢烘烤硬化性能的影响。结果表明:对实验钢进行2%预变形、不同时间烘烤硬化处理后,随烘烤时间延长,BH值先增大最后基本不变;低温烘烤中,Snoek峰、B峰和SKK峰共同存在,随烘烤时间延长,Snoek峰降低、B峰和SKK峰升高;Cottrell气团碳浓度和高温SKK阻尼峰对BH值大小起主导作用。BH value of ULC-BH steel was measuried, internal friction curves were obtained by internal friction experiment under different 100 ℃ strain aging time. The effects of Cottrell atmosphere variation on bake hardening values of ULC-BH steel were studied after the bake hardening with different aging time. The result shows that the BH value increases rapidly at first, then basically remains unchanged with the increase of aging time dealing with 2% pre-strain. Snoek peak, B peak and SKK peak are co-existence. Snoek peak reduces, B peak and SKK peak rise with the increase of aging time. Carbon concentration of Cottrell atmosphere and the high temperature SKK damping peak play a leading role on BH values.

关 键 词：烘烤硬化 内耗 Cottrell气团 B峰 SKK峰 

分 类 号：TG156.9[金属学及工艺—热处理]