退火温度及露点对180 MPa级烘烤硬化钢显微组织及力学性能的影响研究  

Study on the Influence of Uniform Heating Temperature and Dew Point on the Microstructure and Mechanical Properties of 180 MPa Baking Hardened Steel

作　　者：黄泉开 杨玉厚 Huang Quankai;Yang Yuhou(Tangshan Iron and Steel Group Co.,Ltd.,Tangshan Hebei 063016,China)

机构地区：[1]唐山钢铁集团有限责任公司,河北唐山063016

出　　处：《山西冶金》2024年第11期21-23,共3页Shanxi Metallurgy

摘　　要：利用Gleeble3500热模拟试验机研究了退火温度对180 MPa级烘烤硬化钢显微组织及力学性能的影响,并研究了工业生产条件下退火炉露点对钢烘烤硬化性能的影响。结果显示:随着退火温度的增加,试验钢的铁素体晶粒逐渐粗化,平均晶粒尺寸逐渐增大,钢的力学抗拉强度及屈服强度也随之下降;随着炉区露点的提高,钢的烘烤硬化值呈显著降低的趋势,当露点为-40℃时,钢的烘烤硬化值高达55 MPa,当钢的露点提高至2℃时,烘烤硬化值已经下降至18 MPa远低于30 MPa的标准下限,露点升高导致钢板内部脱碳严重,是造成烘烤硬化值显著下降的根本原因。The influence of annealing temperature on the microstructure and mechanical properties of 180 MPa grade bake hardening steel was studied using Gleeble3500 thermal simulation testing machine,and the influence of annealing furnace dew point on the bake hardening performance of steel under industrial production conditions was also studied.The results show that as the annealing temperature increases,the ferrite grains of the test steel gradually coarsen,the average grain size gradually increases,and the mechanical tensile strength and yield strength of the steel also decrease.With the increase of dew point in the furnace,the baking hardening value of steel shows a significant downward trend.When the dew point is-40℃,the baking hardening value of steel can reach up to 55 MPa.When the dew point of steel increases to 2℃,the baking hardening value has decreased to 18 MPa,which is much lower than the standard lower limit of 30 MPa.The increase in dew point leads to severe decarburization inside the steel plate,which is the fundamental reason for the significant decrease in baking hardening value.

关 键 词：退火温度 露点 烘烤硬化钢 显微组织 力学性能 

分 类 号：TG335.5[金属学及工艺—金属压力加工]