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Effects of Annealing Conditions on Bake Hardenability for ULC Steels

机译：退火条件对ULC钢烘烤硬化性的影响

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The influences of annealing conditions on bake hardening properties (BH) in the continuous annealing route were studied in this paper with Ti+Nb bearing ultra-low carbon bake hardening (ULC-BH) steels. The effects of the cold rolling reduction rate, soaking temperatures, slow cooling conditions and rapid cooling conditions were evaluated to clarify the complex metallurgical interactions. The soaking temperature has a significant effect in increasing the solute carbon content and enhances the BH property. Slow cooling was found to slightly promote the BH values with higher cooling rates as the re-precipitation was prevented and the supersaturated solute carbon could remain in the solid solution. The effects of rapid cooling starting temperatures were also investigated in this study but no obvious tendency was observed. The corresponding grain sizes were calculated and analyzed to help evaluate the influence of cold-rolled reduction and grain boundaries. It was concluded that a greater BH was achieved by larger grain size with less cold-rolled reduction.
机译：本文研究了含Ti + Nb的超低碳烘烤硬化（ULC-BH）钢在连续退火过程中退火条件对烘烤硬化性能（BH）的影响。评价了冷轧压下率，均热温度，缓慢冷却条件和快速冷却条件的影响，以阐明复杂的冶金相互作用。均热温度对提高溶质碳含量具有显著作用，并且提高了BH性能。发现缓慢冷却以较高的冷却速率略微提高了BH值，因为可以防止再沉淀，并且过饱和的溶质碳可以保留在固溶体中。在本研究中还研究了快速冷却起始温度的影响，但未观察到明显的趋势。计算并分析了相应的晶粒尺寸，以帮助评估冷轧压下量和晶界的影响。得出的结论是，较大的晶粒尺寸可实现更大的BH，而冷轧压下率则更低。

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