Effect of Dynamic Baking on BH Value of Ultra Low-Carbon IF Steel

Jue Hou; Wei Juan Li; Li Wen Zhang; Xin Dong; Lan Jin

doi:10.4028/www.scientific.net/AMM.148-149.1383

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 148-149Effect of Dynamic Baking on BH Value of Ultra...

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 bake-hardening 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 pre-strain increases.

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Periodical:

Applied Mechanics and Materials (Volumes 148-149)

Pages:

1383-1387

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.148-149.1383

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Online since:

December 2011

Authors:

Jue Hou, Wei Juan Li, Li Wen Zhang, Xin Dong, Lan Jin

Keywords:

BH Value, Dynamic Baking, IF Steel

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