Study of Bake Hardenability and Strengthening Mechanism of Hot Rolled Low Carbon Steel

摘要：

The controlled rolling and controlled cooling, bake hardening experiments have been carried out for the test steel,mechanical property test of the sample and microstructure analysis have been made by tensile testing machine, optical microscope, TEM and x-ray diffractometer. The results show that fine and uniform microstructures can achieve much higher BH and BHT values; With the increase of pre-strain there is a trend of increase first and then decrease in the BH and BHT values; bake hardening mechanism mainly consists of Cottrell atmosphere strengthening, second phase strengthening,dislocation strengthening.

关键词： bake hardening BH value BHT value

作者: LI Wei-juan WANG Guo-dong

作者单位: School of Materials and metallurgy, University of Science and Technology Liaoning, Anshan 114051, Ch The State key laboratory of Rolling and Automation, Northeastern University, Shenyang 110004, China

会议类型: 国际会议

会议名称: The 6th International Conference on High Strength Low Alloy Steels(第六届高强度低合金钢国际会议HSLA Steels2011)

会议地点: 北京

会议语种:英文

页码: 485-489

在线出版日期: 2011-05-31（万方平台首次上网日期，不代表论文的发表时间）