锻压技术

加热速率对双相钢微观组织和烘烤硬化性能的影响

英文标题：Effect of heating rates on microstructure and bake hardening behavior of DP steel

作者：孙红云李俊孟庆格徐德超胡文彬

单位：上海交通大学

分类号：

出版年,卷(期):页码：2014,39(4):115-121

摘要：

应用自主开发的快速热处理实验设备对双相钢(0.1C-0.2Si-1.3Mn)进行了不同加热速率（5~350 ℃·s-1）的连续退火模拟实验，并利用扫描电镜、透射电镜和内耗仪等设备对微观组织和烘烤硬化性能（BH Behavior）及相关机理进行了分析讨论。实验发现，随着加热速率的提高晶粒尺寸可明显细化（8.5～3.9 μm），马氏体含量随加热速率的升高有增大的趋势，BH值随着加热速率的提高从62 MPa升高到 82 MPa。分析可知，快速加热条件下BH值的升高的主要因素可能为：高加热速率所导致的较高的位错密度；较高马氏体含量在烘烤阶段所析出η-碳化物对位错的钉扎。

The continuous annealing simulation of dual-phase (DP) steel (0.1C-0.2Si-1.3Mn) under different heating rates(5-350 ℃·s-1) was conducted using self-developed rapid heat treatment equipment. The effect of heating rate on microstructure and bake hardening behavior was investigated using SEM,TEM and internal friction instrument. It is found that the grain size is minimized,the volume fraction of martensite has increasing tendency with the heating rate increasing and the BH Value is improved from 62 to 82 MPa. Based on the analysis, the main factors for BH value improvement under faster heating state are higher dislocation density caused by higher heating rate and the pinning effect of epsilon carbide precipitated during baking stage when the rtensite volume is higher,and higher heating rate had a strong effect on BH value.

基金项目：

十二五国家科技支撑计划项目(2011BAE13B01,2011BAE13B03)

孙红云（1989-），女，硕士研究生

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