Study of thermal forming limit of medium-Mn steel based on finite element analysis and experiments

Study of thermal forming limit of medium-Mn steel based on finite element analysis and experiments
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基于有限元分析和实验的中锰钢热成形极限研究

DOI:
10.1007/s00170-017-0858-0
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发表时间:
2018
期刊:
International Journal of Advanced Manufacturing Technology;JCR二区,先进制造领域国际著名期刊,影响因子2.496
影响因子:
--
通讯作者:
Han Dong
Han Dong
中科院分区:
其他
文献类型:
--
作者:
Guojun Zheng;Ying Chang;Zhiyuan Fan;Xiaodong Li;Cunyu Wang;Han Dong

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相似文献

中锰钢是我国新开发的第三代先进汽车用钢的杰出代表。因此,对该钢热成形的研究才刚刚起步。本研究主要针对中锰钢的热成形性能进行研究。在LSDYNA中建立了基于各种材料性能实验的单轴拉伸模拟模型,通过模拟和实验力-变形曲线得到了延性断裂临界值。结果表明,中锰钢是一种各向同性材料,应变速率对其高温流动应力没有显著影响。由数值模拟结果得到了预测的热成形极限图,并通过基于Nakazima试验的热成形极限图实验进行了验证。结果表明,随着温度的升高,中锰钢的成形性先迅速增加,然后逐渐降低。理论上的最佳成形温度约为400℃,在实际工业应用中,考虑接触换热和热辐射的影响,推荐的初始成形温度约为450℃。
The medium-Mn steel, which is an outstanding representative of third-generation advanced automotive steel, is newly developed. Thus, studies on the thermal forming of this steel have just been initiated. This study was performed primarily on the thermal formability of medium-Mn steel. The uniaxial tensile simulation model was established in LSDYNA based on various material property experiments, and the ductile fracture critical values were obtained by simulated and experimental force–deformation curves. Results show that the medium-Mn steel is an isotropic material, and the strain rate has no significant effect on its flow stress at elevated temperature. The predicted thermal forming limit diagram (TFLD) was achieved from the numerical simulation results and was verified by the TFLD experiments based on the Nakazima test. Results show that the formability of medium-Mn steel increases rapidly at the beginning and then decreases gradually as the temperature increase. The theoretical optimal temperature for the formability was approximately 400 °C, and the recommended initial forming temperature is approximately 450 °C in actual industrial application of the thermal forming medium-Mn steel by considering the influence of contact heat transfer and heat radiation.
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发表时间: 2015-06
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影响因子: --
作者:
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