Effect of Continuous Annealing on Microstructure and Bake Hardening Behavior of Low Carbon Steel

被引：9

作者：

Kuang, Chun-fu ^{[1
,2
]}

Wang, Jian ^{[2
]}

Li, Jun ^{[2
]}

Zhang, Shen-gen ^{[1
]}

Liu, Hua-fei ^{[2
]}

Yang, Hong-lin ^{[1
]}

机构：

[1] Univ Sci & Technol Beijing, Sch Mat Sci & Engn, Beijing 100083, Peoples R China

[2] Baoshan Iron & Steel Co Ltd, Res Inst, Shanghai 201900, Peoples R China

来源：

JOURNAL OF IRON AND STEEL RESEARCH INTERNATIONAL | 2015年 / 22卷 / 02期

基金：

中国国家自然科学基金;

关键词：

continuous annealing; low carbon steel; bake hardening; microstructure; BH value; COTTRELL ATMOSPHERE FORMATION; NONORIENTED ELECTRICAL STEEL; SOLUTE DISTRIBUTIONS; MAGNETIC-PROPERTIES; NIOBIUM; KINETICS; SHEET; MODEL; MN;

D O I：

10.1016/S1006-706X(15)60025-5

中图分类号：

TF [冶金工业];

学科分类号：

0806 ;

摘要：

The influences of the heating rate. annealing temperature and soaking time during continuous annealing on the microstructure evolution and bake hardening behavior of the low carbon steel were investigated. After 2% prestraining, bake treatment (180 degrees C X 20 min) was carried out to measure BH (bake hardening) values. The results showed that, with the increase of the annealing temperature, the grain size increased except for annealing in the intercritical region. Furthermore, the BH value increased and the mean grain size reduced with increasing the heating rate from 5 to 80 degrees C/s. The BH value was very low before complete recrystallization. After a significant decrease from 630 to 720 degrees C, the BH value enhanced when the steel was annealed at 750 degrees C. With the increase of the soaking time from 20 to 100 s, the BH value reduced linearly due to the segregation of solute C atoms.

引用

页码：163 / 170

页数：8

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