拉伸变形及烘烤对HC180B烘烤硬化钢微观结构与性能的影响  

The Effect of Stretching and Baking on the Micro Structure and Properties of HC180B Bake-Hardening Steel

作　　者：宋青 王立辉 潘应君[1] 齐建军 幸报 

机构地区：[1]武汉科技大学材料与冶金学院,湖北 武汉 [2]河钢材料技术研究院,河北 石家庄

出　　处：《材料科学》2023年第2期76-82,共7页Material Sciences

摘　　要：利用材料万能试验机、透射电镜(TEM)等手段对烘烤硬化钢HC180B烘烤前后的力学性能、析出相及位错进行了研究,结果表明,经2%拉伸变形、烘烤处理后的HC180B钢内位错数量逐渐增加,位错缠结,屈服强度相较于变形前提高了2 MPa及73 MPa,并保持良好的延伸率、n值和r值。烘烤后HC180B钢内MnS、CuS、AlN等大尺寸析出相的数量减少,Ti、Nb的碳氮化物析出大量出现,且Nb的碳化物析出依附着Ti的碳氮化物以复合析出形式出现。The mechanical properties, precipi-tates and dislocations of bake-hardening steel HC180B before and after baking were studied by means of material universal testing machine and transmission electron microscope (TEM). The re-sults showed that after 2% tensile deformation and baking treatment, the number of dislocations in HC180B steel gradually increases, dislocations are entangled, and the yield strength increases by 2 MPa and 73 MPa compared with that before deformation, and maintains good elongation, n value and r value. After baking, the number of large-size precipitates such as MnS, CuS, and AlN in HC180B steel decreases, and a large number of Ti and Nb carbonitrides appear, and Nb carbides precipitate in the form of composite precipitations depending on Ti carbonitrides.

关 键 词：烘烤硬化钢 力学性能 析出相 位错 

分 类 号：TG1[金属学及工艺—金属学]