连续退火工艺对超低碳烘烤硬化钢烘烤硬化性能的影响

来源期刊：钢铁2010年第9期

论文作者：崔岩 王瑞珍 魏星 雍岐龙

文章页码：86 - 70

关键词：超低碳钢； 烘烤硬化； 连续退火； 固溶碳

Key words：ultra-low carbon steel； bake hardening； continuous annealing； solution carbon

摘    要：应用连续退火模拟机研究了连续退火工艺各个参数对超低碳烘烤硬化钢板烘烤硬化性能的影响。试验结果表明:提高退火温度可增加NbC的回溶量,而且晶粒尺寸增大使碳原子的晶界偏聚量减少,从而提高了钢板的烘烤硬化性能;提高缓冷段冷速能减少NbC析出,有利于烘烤硬化性能的提高;快冷段冷速和过时效温度对烘烤硬化性能均无明显影响;提高过时效后冷速使碳原子向晶界偏聚的时间缩短,对于提高烘烤硬化性能也是有利的。

Abstract: The effect of continuous annealing on bake hardening property of the ultra low carbon steel through experiments was investigated.The results show that,with the increase of annealing temperature,the bake hardening property of steel improves,because increasing the annealing temperature can not only improve the dissolution of NbC,but also appropriately increase the grain size which makes the grain boundary segregation of carbon atoms decreased.Improving the cooling velocity of slow cooling section can also improve the bake hardening property because the precipitation of NbC decreased.The cooling velocity of fast cooling section and over aging temperature have no significant effect on bake hardening property.Improving the cooling velocity after over aging can obstruct the grain boundary segregation of carbon atoms,so it’s beneficial to improving the bake hardening property.