EFFECT of DYNAMIC BAKING on BH VALUE of ULTRA LOW-CARBON IF STEEL
Abstract: In this paper, the ultra-low carbon IF steel was studied by dynamic baking and the influence of dynamic baking process parameters on bakehardening 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 prestrain increases.
Dynamic baking IF steel BH value
HOU Jue LI Wei-juan ZHANG Li-wen DONG Xin JIN Lan
School of Materials and Engineering .University of Science and Technology Liao Ning.An shan 114000,China
国际会议
大连
英文
1383-1387
2011-10-19（万方平台首次上网日期，不代表论文的发表时间）