Abstract
In a typical process, C-Mn steel was annealed at 800°C for 180 s, and then cooled rapidly to obtain the ferrite-martensite microstructure. After pre-straining, the specimens were baked and the corresponding bake-hardening (BH) values were determined as a function of pre-strain, baking temperature, and baking time. The influences of pre-strain, baking temperature and baking time on the microstructure evolution and bake-hardening behavior of the dual-phase steel were investigated systematically. It was found that the BH value apparently increased with an increase in pre-strain in the range from 0 to 1%; however, increasing pre-strain from 1% to 8% led to a decrease in the BH value. Furthermore, an increase in baking temperature favored a gradual improvement in the BH value because of the formation of Cottrell atmosphere and the precipitation of carbides in both the ferrite and martensite phases. The BH value reached a maximum of 110 MPa at a baking temperature of 300°C. Moreover, the BH value enhanced significantly with increasing baking time from 10 to 100 min.
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Kuang, Cf., Zhang, Sg., Li, J. et al. Effects of pre-strain and baking parameters on the microstructure and bake-hardening behavior of dual-phase steel. Int J Miner Metall Mater 21, 766–771 (2014). https://doi.org/10.1007/s12613-014-0969-7
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DOI: https://doi.org/10.1007/s12613-014-0969-7