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研究了不同成分体系超低碳烘烤硬化钢的性能特征,生产结果表明:Ti-BH钢屈服强度和BH值较低,伸长率和n值富裕量较大,并且BH值波动较大。通过对不同成分体系钢板的微合金化原理进行分析,确定了不同成分体系烘烤硬化钢性能不同的原因,并据此将烘烤硬化钢的成分体系由Ti-ULC改为Nb+Ti复合体系。更改后的烘烤硬化钢性能指标完全满足技术要求,并且大大提高了BH值的稳定性水平。室温时效实验表明,钢板抗室温时效性能良好,达到了烘烤硬化性能与抗室温时效之间的平衡。
The performance characteristics of ultra-low carbon bake hardened steels with different compositions were studied. The results show that the yield strength and BH value of Ti-BH steels are lower, the elongation and n-value margin are larger, and the BH value fluctuates greatly. By analyzing the principle of micro-alloying of steel with different composition system, the reasons of different properties of bake-hardenable steel were determined, and the composition system of bake hardened steel was changed from Ti-ULC to Nb + Ti composite system . After the change of bake hardened steel performance indicators fully meet the technical requirements, and greatly improve the stability of the BH level. Aging tests at room temperature show that the sheet has good aging resistance at room temperature and achieves the balance between bake hardening properties and anti-aging at room temperature.