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通过拉伸实验和内耗测试分析预变形对低碳钢烘烤硬化性能和屈服点伸长率的影响。结果表明,在170℃不同时间保温和多次随炉加热至400℃保温10 min两种时效工艺下,预变形在2%~6%时,随预变形增加,烘烤硬化(BH)值降低,SnoekKê-Kster(SKK)峰峰高增加;在170℃时效预变形在5%~16%时,随预变形增加,吕德斯带扩展所需要的剪切应力增加,屈服点伸长率增加。
The effects of pre-deformation on bake hardenability and yield point elongation of mild steel were analyzed by tensile test and internal friction test. The results show that the bake hardening (BH) value decreases with the pre-deformation at pre-deformation of 2% -6% under both aging treatments at 170 ℃ for different time and several times with the furnace heated to 400 ℃ for 10 min. , SnoekKê-Kster (SKK) peak height increased; pre-deformation at 170 ℃ aging at 5% to 16%, with the pre-deformation increases, the Rudeeshi band expansion required shear stress increases, yield point elongation Rate increased.