共查询到18条相似文献,搜索用时 187 毫秒
1.
2.
鞍钢A220BH烘烤硬化冷轧钢板的开发 总被引:1,自引:0,他引:1
介绍了鞍钢A220BH烘烤硬化冷轧钢板的开发,研究了预应变,时效温度,保温时间对烘烤钢板硬化值的影响,测定了时效指数,试验证明,鞍钢生产的烘烤硬化钢板是屈服强度≥220MPa,具有适中烘烤硬化值及良好成形性汽车用钢板,能够灌汽车实际生产需要。 相似文献
3.
4.
汽车用钢板研究开发的现状及发展 总被引:3,自引:0,他引:3
本文评述了超深冲IF钢,低合金高强度钢,固溶强化高强度钢-含磷钢,双相钢,烘烤硬化钢,高强度可焊钢板和耐磨板等汽车用钢板研究开发的现状及发展。 相似文献
5.
6.
7.
镀锡板在完成退火平整后还会经过两次低温烘烤,即电镀工序的软熔处理和印铁环节的涂膜固化。通过镀锡板不同生产阶段力学性能及组织的分析测试,研究其烘烤硬化特性,为镀锡板的成分及工艺设计提供支撑。结果表明:MR系列镀锡板的烘烤硬化特性与冷轧退火方式密切相关,连退方式有烘烤硬化特性,罩退方式无烘烤硬化特性;连退方式镀锡板的烘烤硬化特性根据碳的质量分数及退火处理后的组织晶粒度的不同表现略有差异,但总硬化值都在40~60 MPa;用于承载要求高的三片罐身、瓶盖等产品时,可以利用间隙固溶原子的存在调节钢板的强度,降低冷轧轧制难度。 相似文献
8.
实验表明,随着烘烤温度和预变形量的增加,ELC-BH钢板的烘烤硬化性增加,但预变形量超过一定值时BH值反而下降;烘烤时间对BH值的影响与预变形量的影响趋势相同,但BH值变化范围很小。适当调整预变形量,烘烤温度和时间三个变量可使其BH值达到饱和,得到最佳硬化。 相似文献
9.
研究了平整率(0~3.3%)和自然时效对830℃退火0.7 mm超低碳烘烤硬化钢板(%:0.003 0C、0.008Nb-0.003 Ti、0.003 0N和0.0030C、0.012Nb-0.012Ti、0.004 2N)力学性能和烘烤硬化性能的影响。结果表明,最初随平整率增加,由于柯氏气团减少和位错密度增加,屈服强度降低;当0.008Nb-0.003 Ti钢平整率达到0.48%,0.012Nb-0.012Ti钢平整率达到0.26%时,屈服强度降至最低;平整率继续增加由于冷加工硬化增强,钢的屈服强度升高。平整率过低和过高,均会导致烘烤硬化性能下降。平整率控制在0.5%~1.5%时,钢板能获得较低的屈服强度、较高的断后伸长率和最大的烘烤硬化性能。钢板经自然时效3个月,烘烤硬化性能和延伸率下降。 相似文献
10.
11.
Multiphase steels show a strong bake hardening effect being of importance for shaping of car body structural parts. The raised yield strength is exploited for improved crash resistance. Especially the automotive industry has a growing interest in using this effect. Normally the bake hardening effect is examined in tensile tests whereas under industrial conditions shaping of structural parts shows a wide spread of stress strain behaviour, from uniaxial conditions over plain strain to biaxial ones. So it is obvious that the bake hardening behaviour of a material cannot be described with results of the uniaxial tension test only. To give a first answer to this question, the dependence of the bake hardening effect on different biaxial prestrains was investigated for several hot rolled multiphase steels using various baking temperatures and holding times whereas the bake hardening effect under uniaxial prestrain had already been examined in [5]. Considering the choices to generate biaxial strain, a Marciniak forming tool with a diameter of 250 mm mounted on a 2500 kN hydraulic press was chosen. For control of plastic deformation and adjustment the non‐contact measuring system ARGUS, was used. To reduce the quantity of experiments “Design of Experiments” and statistical methods were applied for a martensitic steel, a dual phase steel, a complex phase steel, a ferrite‐bainite steel, and a retained austenite steel known as TRIP, all in hot rolled condition. As a result, a formula for yield stress, tensile strength and residual deformability was developed. Furthermore, a method was found to predict easily whether a steel under investigation is qualified for additional experiments in regard to bake hardening or more exactly its response to different baking temperatures and holding times. 相似文献
12.
Hot rolling, cold rolling and continuous annealing processes of Ti bearing and Ti+ Nb stabilized ultra-low-carbon bake hardened steels were experimentally studied. The microstrueture and texture evolution, as well as the morphology, size and distribution of second phase precipitates during hot roiling, cold rolling and continuous annea-ling were also analyzed. The results showed that the size of NbC precipitates in Ti+ Nb stabilized ultra-low-carbon bake hardened steel was smaller than that of TiC precipitates in Ti bearing ultra-low-carbon bake hardened steel, which made the average grain size of Ti+ Nb stabilized ultra-low-carbon bake hardened steel finer than that of Ti bearing ultra-low-carbon bake hardened steel; for the yield strength, the former was higher than the latter; but for the γ value which reflects the deep-drawing performance, the former was lower than the latter. 相似文献
13.
14.
介绍了电镀锌镍烘烤硬化钢的特性和其冲压过程中材料本身性能的变化,并研究了生产工艺对其重要力学性能指标--屈服强度的影响,对于理论研究和生产实践具有一定的指导意义. 相似文献
15.
The formability of bake hardened steel (thickness 0.82 mm), and the extra galvannealed IF steel (thickness 0.82 mm) have been studied. The suitability of the above steels for forming applications has been critically examined. The microstructure, tensile properties, and formability parameters of the above sheet metals were determined. The manufacturing process of the steels and the significance with reference to its formability were studied. 相似文献
16.
The influence of bake hardening on the mechanical properties of laser welded dual phase steel was investigated. A remarkalbe increase of the hardness in the zone influenced by laser welding was observed. The fusion zone had a low carbon lath martensite microstructure. The laser weld region had a higher interstitial carbon content than the base material. The dual phase steel exhibited a clear bake hardening effect in both the as‐received and the laser‐welded conditions. The bake hardening effect is more pronounced in the prestrained laser welded condition. A pronounced decrease of the ductility was observed for prestrained laser welded DP steel. 相似文献
17.
This paper examines the effect of carbon (C) on solid solution strengthening, bake hardening and anti‐strain aging property for copper (Cu) bearing extra low carbon (ELC) steel sheets. For this purpose, five ELC steels that contain different content of C were selected. We have investigated the effect of C on mechanical properties and microstructures for the continuous annealed ELC steel sheets. Mechanical properties and microstructures were analyzed as well using uni‐axial tensile test and electron back‐scattered diffraction (EBSD) technique following pilot rolling and continuous annealing. It has been found that the addition of C increases the solid solution strengthening as well as 19.9MPa per 0.0010wt%C in yield strength. What is more, the addition of C increases the bake hardenability (BH) as well as 18.7MPa per 0.0010wt%C. In addition, the addition of C delays the recrystallization during continuous annealing process. From an industrial standpoint, it is possible to control both a stable anti‐strain aging property and high bake hardenability for the ELC steel sheets without Ti and Nb addition. 相似文献