Paper Title:
Microstructural Evolution of a Commercial 0.04%C Steel During Batch Annealing
  Abstract

The effect of heating rate and annealing time on the microstructure and texture of a commercial 0.04 %C steel, cold rolled up to 80 %, is studied. Samples have been isothermally annealed at various heating rates (12 °C/h, 20 °C/h, 40 °C/h and 650 °C/min) and then soaked at 700 °C for 15 hours. The microstructural evolution of the samples during the heating process and hold period has been followed by optical microscopy, scanning and transmission electron microscopy. The electron back-scattered diffraction technique is used to reveal the texture of the samples. Tensile tests and hardness measurements are correlated with the microstructural features. Results show that (a) recrystallization occurs between 600 and 650 °C; (b) a “pancake” structure develops during recrystallization at low heating rates without appreciable grain growth; (c) samples heated at 650 °C/min exhibit an equiaxed grain structure and significant grain growth; (d) only at low heating rates the material develops a strong {111} recrystallization texture, in ccordance with the high plastic anisotropy found by mechanical testing.

  Info
Periodical
Edited by
H. Balmori-Ramírez, M. Brito, J.G. Cabañas-Moreno, H.A. Calderón-Benavides, K. Ishizaki and A. Salinas-Rodríguez
Pages
17-24
DOI
10.4028/www.scientific.net/MSF.509.17
Citation
J.C. Millán, A.L. Rivas, J. M. Cabrera, S. Camero, L. Kestens, "Microstructural Evolution of a Commercial 0.04%C Steel During Batch Annealing ", Materials Science Forum, Vol. 509, pp. 17-24, 2006
Online since
March 2006
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$32.00
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