烘烤硬化钢抗冲击性能研究  

Study on Shock Resistance of Baking Hardened Steel

作　　者：李立军[1] 祝洪川[1] 朱学刚[1] 

机构地区：[1]武汉钢铁集团公司检测所,湖北武汉430080

出　　处：《汽车工艺与材料》2003年第11期14-17,共4页Automobile Technology & Material

基　　金：武汉市科学技术委员会青年"晨光计划"项目(965001037-20);项目名称为"汽车用薄钢板冲压级别评定和科学使用"。

摘　　要：研究了应变量、烘烤温度和烘烤时间对WBH340烘烤硬化钢抗冲击性能的影响,结果表明在所研究的烘烤温度下,延长烘烤时间可以提高钢板的抗冲击性能,烘烤温度为200℃时钢板的抗冲击性能最高。另外,还对仅由烘烤过程引起的烘烤硬化规律进行了探讨。The effects of strain capacity, baking temperature and baking time on shock resistance of WBH340 baking hardened steel are studied. Results show that shock resistance of steel plate can be improved with increased baking time at the given baking time, the best shock resistance can be obtained at the baking temperature of 200℃. The hardening rules of baking are discussed as well.

关 键 词：烘烤硬化钢 抗冲击性能 

分 类 号：TG142.1[一般工业技术—材料科学与工程]