拉伸变形及烘烤对HC180B烘烤硬化钢微观结构与性能的影响
The Effect of Stretching and Baking on the Micro Structure and Properties of HC180B Bake-Hardening Steel
DOI: 10.12677/MS.2023.132010, PDF,   
作者: 宋 青, 潘应君*, 幸 报：武汉科技大学材料与冶金学院，湖北 武汉；王立辉, 齐建军：河钢材料技术研究院，河北 石家庄
关键词: 烘烤硬化钢；力学性能；析出相；位错； Bake Hardening Steel； Mechanical Properties； Precipitation； Dislocation
摘要: 利用材料万能试验机、透射电镜(TEM)等手段对烘烤硬化钢HC180B烘烤前后的力学性能、析出相及位错进行了研究，结果表明，经2%拉伸变形、烘烤处理后的HC180B钢内位错数量逐渐增加，位错缠结，屈服强度相较于变形前提高了2 MPa及73 MPa，并保持良好的延伸率、n值和r值。烘烤后HC180B钢内MnS、CuS、AlN等大尺寸析出相的数量减少，Ti、Nb的碳氮化物析出大量出现，且Nb的碳化物析出依附着Ti的碳氮化物以复合析出形式出现。
Abstract: The mechanical properties, precipi-tates and dislocations of bake-hardening steel HC180B before and after baking were studied by means of material universal testing machine and transmission electron microscope (TEM). The re-sults showed that after 2% tensile deformation and baking treatment, the number of dislocations in HC180B steel gradually increases, dislocations are entangled, and the yield strength increases by 2 MPa and 73 MPa compared with that before deformation, and maintains good elongation, n value and r value. After baking, the number of large-size precipitates such as MnS, CuS, and AlN in HC180B steel decreases, and a large number of Ti and Nb carbonitrides appear, and Nb carbides precipitate in the form of composite precipitations depending on Ti carbonitrides.
文章引用：宋青, 王立辉, 潘应君, 齐建军, 幸报. 拉伸变形及烘烤对HC180B烘烤硬化钢微观结构与性能的影响[J]. 材料科学, 2023, 13(2): 76-82. https://doi.org/10.12677/MS.2023.132010

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