Effect of Dynamic Baking on BH Value of Ultra Low-Carbon IF Steel

In this paper, the ultra-low carbon IF steel was studied by dynamic baking and the influence of dynamic baking process parameters on bake-hardening performance was analysed .The result is: The maximum bake-hardening value occur at 5 min. After 5 min ,the bake-hardening value gradually decreased and...

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Bibliographic Details
Published inApplied Mechanics and Materials Vol. 148-149; pp. 1383 - 1387
Main Authors Hou, Jue, Jin, Lan, Dong, Xin, Li, Wei Juan, Zhang, Li Wen
Format Journal Article
LanguageEnglish
Published Zurich Trans Tech Publications Ltd 01.12.2011
Subjects
IF Steel
Dynamic Baking
BH Value
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Summary:In this paper, the ultra-low carbon IF steel was studied by dynamic baking and the influence of dynamic baking process parameters on bake-hardening performance was analysed .The result is: The maximum bake-hardening value occur at 5 min. After 5 min ,the bake-hardening value gradually decreased and stabilized finally. The BH value gradually increases along with the increase of temperature. The BH value reaches to the maximum with the stretch rate of 5.64*10-4mm/s and 0.00169mm/s.The BH value decreases along with the increase of pre-strain increases.
Bibliography:Selected, peer reviewed papers from the 2011 International Conference on Mechanical Engineering, Materials and Energy, (ICMEME 2011), October 19-21, 2011, Dalian, China
ISBN:3037853409
9783037853405
ISSN:1660-9336
1662-7482
1662-7482
DOI:10.4028/www.scientific.net/AMM.148-149.1383