预应变和烘烤对QP980冷轧板材组织与力学性能的影响  

Effects of Pre-strain and Baking on Microstructure and Mechanical Properties of QP980 Cold Rolled Sheet

作　　者：周湛淞 方刚[1] 张钧萍[1] 阎换丽 李晓瑜 Zhou Zhansong;Fang Gang;Zhang Junping;Yan Huanli;Li Xiaoyu(China Automotive Engineering Research Institute Co.,Ltd.,Chongqing 401122)

机构地区：[1]中国汽车工程研究院股份有限公司,重庆401122

出　　处：《汽车工艺与材料》2024年第6期24-30,共7页Automobile Technology & Material

摘　　要：使用万能拉伸试验机、摆锤冲击试验机、扫描电镜和X射线衍射仪等设备,研究预应变+烘烤对QP980冷轧板材组织和力学性能的影响。结果表明:随着预应变量的增加,QP980冷轧板材的极限弯曲性能和冲击性能下降;经过170℃、20 min的烘烤处理后,材料的冲击性能提高,烘烤硬化(BH)性能随预应变的增加而升高;X射线衍射表征分析结果表明,烘烤未造成相变的发生,残余奥氏体中的碳含量有所降低;通过扫描分析发现烘烤处理后,冲击断口中韧性断裂区域显著增加。The effects of pre-strain and baking on the microstructure and mechanical properties of QP980 cold rolled sheet were studied by means of universal tensile testing machine,pendulum impact testing machine,Scanning Electron Microscope(SEM)and X-Ray Diffraction(XRD).The results show that with the increase of pre-strain,the ultimate bending properties and impact properties of QP980 cold rolled sheet decrease After baking at 170℃for 20 min,the impact properties of the material increase,and the Bake Hardening(BH)properties increase with the increase of pre-strain;X-ray diffraction analysis shows that baking does not cause phase transformation,and the carbon content in residual austenite decreases;Scanning analysis shows that the ductile fracture area in the impact fracture increases significantly after baking treatment.

关 键 词：QP980 烘烤 组织 力学性能 

分 类 号：TG142[一般工业技术—材料科学与工程]