The Effect of Bake‐Hardening Parameters on the Mechanical Properties of Dual‐Phase Steels
The Effect of Bake‐Hardening Parameters on the Mechanical Properties of Dual‐Phase Steels
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DOI：
10.1002/srin.201600060
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发表时间：
2016-06
影响因子：
2.2
通讯作者：
A. Ramazani;S. Brühl;M. Abbasi;W. Bleck;U. Prahl
中科院分区：
文献类型：
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作者：
A. Ramazani;S. Brühl;M. Abbasi;W. Bleck;U. Prahl
双相（DP）钢的显微结构使其具有优异的强度和成形性，其中坚硬的马氏体或贝氏体相分散在柔软的铁素体基体中。DP钢具有高的极限抗拉强度和低的初始屈服应力。DP钢的屈服强度通过烤漆进一步提高，也称为烘烤硬化（BH）工艺。在本研究中，研究了预应变、烘烤温度和保温时间对不同马氏体体积分数DP钢屈服强度增量的影响。将马氏体体积分数为20%和30%的DP钢预应变至5%，然后在100、170和300℃下烘烤不同时间。结果表明，采用最优的BH参数，可获得最大屈服强度。在较高的烘烤温度和保温时间下，马氏体回火效果明显，屈服强度增量减小。结果还表明，预应变的增加增加了l<s:2> ders带，降低了屈服强度增量。
Dual‐phase (DP) steels offer an outstanding combination of strength and formability as a result of their microstructure, in which a hard martensitic or bainitic phase is dispersed in a soft ferritic matrix. DP steels have a high ultimate tensile strength combined with a low initial yielding stress. The yield strength of DP steels is further increased by the paint baking, also called bake hardening (BH), process. In the current research, the effect of BH parameters, namely pre‐strain, baking temperature, and holding time, on yield strength increment of DP steels with different martensite volume fractions is investigated. DP steels with 20 and 30% martensite volume fraction are pre‐strained up to 5%, then they are baked at 100, 170, and 300 °C for various times. The results show that maximum yield strength is obtained as optimum values of BH parameters are applied. It is also found that at high values of baking temperature and holding time, martensite tempering effects prevail and yield strength increment decreases. The results also indicate that the increment of pre‐strain enhances the Lüders band and decreases the yield strength increment.