Use of Bake Hardening Effects to Change Local Properties of Constructional Elements
Use of Bake Hardening Effects to Change Local Properties of Constructional Elements
复制标题
利用烘烤硬化效应来改变结构元件的局部属性
DOI：
10.4028/www.scientific.net/amr.22.17
复制
发表时间：
2007
期刊：
影响因子：
--
通讯作者：
A. Brück
中科院分区：
文献类型：
--
作者：
H. Palkowski;A. Brück
在子项目A2中，将研究导致多相钢局部烘烤硬化（BH）效应的工艺。整体描述烘烤硬化效应的特征值取决于变形路径和预成形程度，以及随后热处理的温度和持续时间。还确定了诱导强化的热稳定性，以指定热组装的边界条件。因此，它们可以胜任局部加强结构部件的组装。
Within subproject A2 processes leading to local Bake Hardening (BH) effects in multiphase steels will be investigated. The characteristic values which integrally describe the Bake Hardening effect depend on the deformation path and the degree of preforming, as well as on temperature and duration of the subsequent heat treatment. The thermal stability of the induced strengthening is also determined, in order to specify the boundary conditions for thermal assembling. Thus, they can be qualified for the assembly of locally strengthened structural components.