Ultra-low carbon bake-hardening steel anti-aging performance evaluation method
A technology of bake hardening and evaluation methods, applied in the direction of applying stable tension/compression to test material strength, strength characteristics, instruments, etc., can solve the problem of producing Lüders bands, accelerating natural aging, and being difficult to apply to ultra-low carbon steel and other problems, to achieve the effect of accurate evaluation, good effect, simple and fast operation
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Embodiment 1
[0015] Embodiment 1: The timeliness evaluation method of the steel for ultra-low carbon bake hardening adopts the following specific process.
[0016] The main weight components of the steel strip to be evaluated are: C 0.0015%, Mn 0.21%, S 0.0070%, P 0.032%, Als0.045%, Nb 0.012%, N 23ppm, and the rest are Fe and unavoidable impurities. The performance after annealing and finishing is: yield strength R p0.2 =202MPa, tensile strength R m =314MPa, yield point elongation YPE 原 =0. Make a sample with a gauge length of 80mm and a parallel section width of 20mm; place it in an oven and bake for 58 minutes at a temperature of 100°C; take it out and air-cool to room temperature for stretching, YPE 烘烤 =0.12%; evaluate the anti-natural aging time of the steel strip for 2 to 3 months. After follow-up tracking and testing, the anti-natural aging time of the steel belt is 82 days.
Embodiment 2
[0017] Embodiment 2: The timeliness evaluation method of the steel for ultra-low carbon bake hardening adopts the following specific process.
[0018] The main weight components of the steel strip to be evaluated are: C 0.0018%, Mn 0.15%, S 0.0010%, P 0.020%, Als0.035%, Nb 0.008%, N 25ppm, and the rest are Fe and unavoidable impurities. The performance after annealing and finishing is: yield strength R p0.2 =180MPa, tensile strength R m =290MPa, yield point elongation YPE 原 =0. Make a sample with a gauge length of 80mm and a parallel section width of 20mm; place it in an oven and bake for 59 minutes at a temperature of 105°C; take it out and air-cool to room temperature for stretching, YPE 烘烤 =0.24%; evaluate the anti-natural aging time of the steel strip for 1 to 2 months. After follow-up tracking and testing, the anti-natural aging time of the steel belt is 42 days.
Embodiment 3
[0019] Embodiment 3: The timeliness evaluation method of the steel for ultra-low carbon bake hardening adopts the following specific process.
[0020] The main weight components of the steel strip to be evaluated are: C 0.0022%, Mn 0.26%, S 0.0060%, P 0.026%, Als0.038%, Nb 0.009%, N 18ppm, and the rest are Fe and unavoidable impurities. The performance after annealing and finishing is: yield strength R p0.2 =215MPa, tensile strength R m =338MPa, yield point elongation YPE 原 =0. Make a sample with a gauge length of 80mm and a width of 20mm in the parallel section, and the tensile direction of the sample is perpendicular to the rolling direction of the strip steel; place it in the furnace and bake it for 60 minutes at a temperature of 101°C; take it out and air cool it to room temperature, stretched, YPE 烘烤 =0.14%; the anti-natural aging time of the evaluation steel strip is 2 to 3 months. After follow-up tracking and testing, the anti-natural aging time of the steel belt i...
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