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在实验室完成超低烘烤硬化钢的常规奥氏体区和铁素体区润滑轧制,观察了组织,比较了在2种不同轧制制度下的组织差别;并通过MTS810拉伸实验机的综合性能测试,比较了2种制度下的性能。可以看出,在铁素体区轧制除值外,其它性能均能满足要求。作者认为,造成值降低的主要原因是铁素体区的固溶碳原子较多所致,但具体原因还有待进一步研究。但是,通过铁素体区轧制并结合合理的退火制度,可生产出满足要求的超低碳烘烤硬化钢。
In the laboratory, the conventional austenite and ferritic regions of the ultra-low bake hardened steels were rolled and rolled. The microstructure was observed and the microstructure differences were compared under two different rolling systems. The MTS810 tensile tester The comprehensive performance test, compared the performance of the two systems. It can be seen that in addition to the value of rolling in the ferrite zone, other properties can meet the requirements. The author believes that the main reason for the decrease of the value is due to the more carbon atoms in the ferrite region, but the specific reasons have yet to be further studied. However, through the rolling of the ferrite zone and the combination of a reasonable annealing system, ultra-low carbon bake hardened steels can be produced to meet the requirements.