|About this Abstract
||Materials Science & Technology 2012
||Steel Product Metallurgy and Applications
||Effects of Cold-Rolling and Annealing Conditions on the Properties of Bake Hardenable ULC Steels
||Lung-Jen Chiang, Kuo-Cheng Yang, I-Ching Hsiao, Tsung-Rong Chen
|On-Site Speaker (Planned)
The influences of annealing conditions on bake hardening properties in the continuous annealing route were studied with Ti+Nb bearing ultra-low carbon hardening steels. The effects of cold rolling reduction rate, soaking temperatures, slow cooling conditions and rapid cooling conditions were evaluated to clarify the complex metallurgical interactions. The soaking temperature has a significant effect in increasing the dissolution of solute carbon content and enhances the BH property. Slow cooling was found to slightly promote the BH values with higher cooling rates as the re-precipitation was prevented and the supersaturated solute carbon could remain in the solid solution. The effects of rapid cooling starting temperatures were also investigated in this paper but no obvious tendency was observed. Grain sizes were calculated and analyzed to help evaluate the influence of cold-rolled reduction and grain boundaries. It was concluded that greater BH was achieved by larger grain size with less cold-rolled reduction.
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