烘烤硬化钢抗时效性能影响因素分析  

Analysis of Influencing Factors on Aging Resistance of Bake-hardening Steel

作　　者：刘洋 张通 刘辉 赵启扬 刘宇 Liu Yang;Zhang Tong;Liu Hui;Zhao Qiyang;Liu Yu(HBIS Group Tangsteel Company,Tangshan Hebei 063000,China)

机构地区：[1]河钢集团唐钢公司,河北唐山063000

出　　处：《山西冶金》2023年第8期13-14,共2页Shanxi Metallurgy

摘　　要：选取180H1材料进行模拟试验,分析温度、BH值对该产品抗时效性能的影响。分析表明:烘烤硬化钢产品BH值越大,产品屈服平台长度越长,抗时效性能越差;烘烤硬化钢产品在室温条件下6个月后,BH值<30 MPa的产品均未产生屈服平台,BH值在30~50 MPa的产品虽存在屈服平台,但长度均小于0.8%,BH值>50 MPa的产品存在屈服平台长度大于0.8%的情况,即发生失效的风险较大,当BH值>60 MPa时,产品抗时效性最差;将烘烤硬化钢产品的BH值控制在30~50 MPa是提高外板类BH钢产品质量的关键。In this paper,180H1 material is selected,and the effects of temperature and BH value on the aging resistance of this product are analyzed through simulation tests.The conclusions are as follows:(1)The greater BH value of bake-hardening steel products,the longer the yield platform length of products,and the worse the aging resistance.(2)After six months at room temperature,the products with BH<30 MPa did not produce a yield platform.Although the products with BH value of 30~50 MPa had a yield platform,their lengths were all less than 0.8%,and the products with BH value of>50 MPa had a yield platform length of more than 0.8%,that is,the risk of failure was greater.When BH value is greater than>60 MPa,the product has the worst aging resistance.(3)Controlling the BH value of bake-hardening steel products in the range of 30~50 MPa is the core content of improving BH steel products for outer plates.

关 键 词：烘烤硬化钢 时效问题 影响因素 

分 类 号：TG142.1[一般工业技术—材料科学与工程]