The Effect of Pre-Strain on the Bake Hardening Property for Ultra-Low Carbon Steel

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

doi:10.4028/www.scientific.net/AMR.430-432.561

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 430-432The Effect of Pre-Strain on the Bake Hardening...

The Effect of Pre-Strain on the Bake Hardening Property for Ultra-Low Carbon Steel

Abstract:

The bake-hardening experiment was carried out for the Ultra-low carbon steel under different pre-strains, and the bake-hardening property is determined. The results are as follows: when the pre-strain is in the range of 0% ~4%, the BH value increases with the increase of the pre-strain; while in the range of 4% ~ 8%, the BH value decreases with the increase of the pre-strain, and when the pre-strain is 4% , the corresponding BH value is higher than others. When the pre-strain is from 8% to 15%, The BH value gets improved with the increase of the pre-strain, and the BH minimum value is corresponding to 8% pre-strain. While the results of Transmission electron microscopy(TEM) analysis shows that the dislocation density of 4% pre-strain is higher than that of 8% obviously, which improves that the dislocation density is the main factor that affects BH value.

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Periodical:

Advanced Materials Research (Volumes 430-432)

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561-565

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.430-432.561

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Online since:

January 2012

Authors:

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

Keywords:

Bake Hardening, Cottrell Atmosphere, Pre-Strain, Ultra-Low Carbon Steel

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