Effects of volume fraction and stability of retained austenite on formability in a 0.1C-1.5Si-1.5Mn-0.5Cu TRIP-aided cold-rolled steel sheet

被引:107
作者
Lee, CG
Kim, SJ
Lee, TH
Lee, SH
机构
[1] Korea Inst Machinery & Mat, Dept Mat Proc, Chang Won 641010, South Korea
[2] Pohang Univ Sci & Technol, Ctr Adv Aerosp Mat, Pohang 790784, South Korea
来源
MATERIALS SCIENCE AND ENGINEERING A-STRUCTURAL MATERIALS PROPERTIES MICROSTRUCTURE AND PROCESSING | 2004年 / 371卷 / 1-2期
关键词
TRIP steel; retained austenite; stability; formability; limiting dome height (LDH); flow limiting curve (FLQ);
D O I
10.1016/S0921-5093(03)00035-2
中图分类号
TB3 [工程材料学];
学科分类号
0805 ; 080502 ;
摘要
The effects of volume fraction and stability of retained austenite on formability of a 0.1C-1.5Si-1.5Mn-0.5Cu (hereafter all in wt.%) TRIP-aided cold-rolled steel sheet was investigated after various heat treatments (intercritical annealing and isothermal treatment). Tensile tests and limiting dome height (LDH) tests were conducted on the heat-treated sheet specimens, and the changes of retained austenite volume fraction as a function of tensile strain were measured using an X-ray diffractometer. The results showed a plausible relationship between formability and retained austenite parameters such as stability and initial volume fraction. The formability was improved with increasing volume fraction of retained austenite. However, when the volume fraction of retained austenite was same, the better formability was obtained in the specimens with the higher stability of retained austenite. This indicated that the strain-induced transformation of retained austenite to martensite could be stably progressed, thereby leading to the improvement of formability. Thus, the heat-treatment conditions should be established in consideration of the maximum volume fraction and high stability of retained austenite, and the optimal conditions were found to be intercritical annealing in the temperature range at which the austenite volume fraction was about 50%, followed by isothermal treatment at M, temperature. (C) 2003 Elsevier B.V. All rights reserved.
引用
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页码:16 / 23
页数:8
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