Ti处理的ELC-BH钢板的析出物研究

采用透射电镜研究了Ti处理的超低碳强度烘烤硬化钢板（简称ELC－BH钢板）的析出物，结果表明：在Ti处理的ELC－BH钢板中，不仅有两种类型的硫化物析出，即TiS和Ti4C2S2，而且有（Fe,Ti,P)粒子析出；二相粒子的析出顺序基本上：TiS,TiN-MnS,Ti4C2S2-TiC,(Fe,Ti,P),Ti加入量的确定应考虑它与N,S，C，Fe,P相结合的现象。     

260BH超低碳冷轧烘烤硬化高强钢板的研制

介绍了本钢集团有限公司开发的260BH超低碳冷轧烘烤硬化高强钢板的化学成分、热轧工艺、冷轧退火工艺等,通过采用超低C加Nb并添加Mn、P强化元素的成分设计方案、二高一低的热轧工艺及高温退火工艺,试验钢成品获得了良好的力学性能、应用性能,以及稳定的BH性能.     

油炸及焙烤食品中丙烯酰胺含量影响因素的研究进展

2002年4月瑞典国家食品管理局及瑞典斯德哥尔大学研究人员发现了高温油炸及焙烤的淀粉类食品中含有丙烯酰胺,由于其神经毒性及潜在的致癌性,各国科学家对丙烯酰胺含量的影响因素进行了大量的研究,笔者对这些研究进展作出综合概述.     

有机聚合物光波导光刻工艺的优化

针对RZJ-304(25 mp.s)型正性光刻胶,对芯层为PMMA的光波导材料,研究接触式光刻机提高光刻分辨率的方法.分别采用不同的曝光强度和曝光时间来改变曝光量,研究其对光刻图形宽度的影响;并通过改变曝光后烘焙(PEB)的温度和时间以及采用不同的显影时间,研究了其对光刻图形宽度的影响,从而得出优化的光刻工艺参数.     

铸造用自硬环氧树脂砂粘结性能的研究

采用聚酰胺作为环氧树脂固化剂,研究了树脂、固化剂另入量对型芯砂强度的影响,并测定了环 脂砂的硬化曲线,根据该曲线确定出其可和时间和可脱模时间。结果表明：自硬环氧树脂砂具有较高的强度,适宜的可使用时间及可脱模时间,能够满足铸造生产中造型和制芯的要求。     

超低碳烘烤硬化钢板的织构

 研究了罩式退火生产的Ti+Nb超低碳烘烤硬化钢板的织构。主要包括不同冷轧压下率条件下生产的冷轧板和退火板的织构,热轧、冷轧和退火织构演变,退火板不同厚度处的织构。结果表明,在冷轧压下率80%条件下生产的退火板在γ取向线上的织构较为强烈,具有较好的深冲性能;再结晶退火织构对形变织构具有明显的遗传性;退火板不同部位织构具有相似特征,中心{111}织构较多。     

羊肉糕加工技术的开发与研究

本文介绍了羊肉糕的制作工艺,对肉的斩拌,烘烤、包装等制作工艺、辅料的加量和包装等方面进行了研究,成功的研制出了风味独特,外形新颖、有别于其它肉制品的新型肉制品——羊肉糕。     

连续退火工艺对超低碳烘烤硬化钢烘烤硬化性能的影响

应用连续退火模拟机研究了连续退火工艺各个参数对超低碳烘烤硬化钢板烘烤硬化性能的影响。试验结果表明:提高退火温度可增加NbC的回溶量,而且晶粒尺寸增大使碳原子的晶界偏聚量减少,从而提高了钢板的烘烤硬化性能;提高缓冷段冷速能减少NbC析出,有利于烘烤硬化性能的提高;快冷段冷速和过时效温度对烘烤硬化性能均无明显影响;提高过时效后冷速使碳原子向晶界偏聚的时间缩短,对于提高烘烤硬化性能也是有利的。     

Effect of Overaging on Solute Distributions and Bake Hardening Phenomenon in Bake Hardening Steels

 Specimens of two different kinds of bake hardening steels (BH-Mn and BH-P) were prepared and treated with different annealing processes (water quenching and overaging). A novel technique of three dimensional atom probe was used to investigate solute distributions in these steels. The results indicate that C concentration decreases, whereas V increases during overaging in both bake hardening steels. The conclusion that no vanadium carbides precipitate during the overaging is therefore originally obtained by microanalysis in bake hardening steels. Moreover, bake hardening values of all the specimens were tested by tensile experiments with 2% pre-deformation. However, those of overaged specimens were further measured with higher levels of pre-deformation because no bake hardening phenomenon was present at 2% pre-deformation. As the pre-deformation increases from 2% to 6% and 8%, both overaged steels show bake hardening values, and the value data are almost the same.     

Microstructure and Properties of Ti and Ti+Nb Ultra-Low-Carbon Bake Hardened Steels

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.