Internal Friction Study of the Bake-Hardening Properties on Low Carbon Steel Influenced by the Degree of Pre-Deformation

Abstract:

This paper selected cold-rolled low carbon steel as the object of experimentation to better understand that the annealed sample was baked in different degree of pre-deformation span to measure its baking hardening property. The main results of the experiments are as follows: The sample was set in different pre-deformation. Firstly, the baking temperature was set as 170°C and the time span was 20 minutes. The results released that when the degree of pre-deformation was set between 2% and 5%, the BH value increased with the increasing degree of pre-deformation. Secondly, the degree of pre-deformation was set between 5% and 10%, the BH value decreased with the increasing degree of pre-deformation. Thirdly, when the degree of pre-deformation was set at 5%, the BH value reached the maximum. It is illustrated that the BH value increased along with the rising of SKK peak while decreased with the falling of SKK peak. It indicated that the increase of the BH value was mainly due to the intensification of the Cottrell Atmosphere. As the pre-deformation increased, the sum of h_Snoek+h_SKK decreased. It is worth noting that while under the same circumstances, the sum of h_Snoek+h_SKK increased after baking.

• Periodical: Key Engineering Materials (Volume 846)
• Pages: 128-132
• DOI: https://doi.org/10.4028/www.scientific.net/KEM.846.128
• Online since: June 2020
• Authors: Xiao Long Jin*
• Keywords: Bake Hardening (BH), Baking Time, Cold-Rolled Low Carbon Steel, Internal Friction, Pre-Deformation Experiment

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