工艺参数对超低碳烘烤硬化钢固溶碳含量和烘烤硬化性能的影响  

Effects of Technical Parameters on Solid Solution Carbon Content and Bake Hardening Properties of Ultra-low Carbon Bake Hardening Steel

作　　者：史学星 鞠新华 鹿宪宝 尉冬 SHI Xuexing;JU Xinhua;LU Xianbao;WEI Dong(Research Institute of Technology of Shougang Group Co.,Ltd.,Beijing 100043,China)

机构地区：[1]首钢集团有限公司技术研究院,北京100043

出　　处：《理化检验（物理分册）》2021年第12期49-51,共3页Physical Testing and Chemical Analysis(Part A:Physical Testing)

摘　　要：采用内耗仪和拉伸试验机研究了不同工艺参数(卷曲温度、退火温度、缓冷温度)对超低碳烘烤硬化钢(ULC-BH钢)的固溶碳含量和烘烤硬化性能的影响。结果表明:卷曲温度对ULC-BH钢的固溶碳含量和烘烤硬化值(BH_(2)值)影响较小;随着退火温度升高(780~840℃),ULC-BH钢的固溶碳含量和BH_(2)值逐渐增大,固溶碳含量增幅为2×10^(-6)~3×10^(-6);随着缓冷温度升高(650~710℃),ULC-BH钢的固溶碳含量和BH_(2)值逐渐降低,固溶碳含量降幅约为1.5×10^(-6)。The effects of different technical parameters(crimping temperature,annealing temperature,slow cooling temperature)on the solid solution carbon content and bake hardening properties of ultra-low carbon bake hardening(ULC-BH)steel were studied by internal friction instrument and tensile testing machine.The results show that the crimping temperature has little effect on the solid solution carbon content and bake hardening value(BH_(2) value)of the ULC-BH steel.With the increase of annealing temperature(780-840℃),the solid solution carbon content and BH_(2) value of ULC-BH steel gradually increase,and the increase of solid solution carbon content is 2×10^(-6)-3×10^(-6).With the increase of slow cooling temperature(650-710℃),the solid solution carbon content and BH_(2) value of ULC-BH steel gradually decrease,and the decrease range of solid solution carbon content is about 1.5×10^(-6).

关 键 词：超低碳烘烤硬化钢 内耗 烘烤硬化值 固溶碳含量 

分 类 号：TG115.24[金属学及工艺—物理冶金]