Dynamic bake hardening of interstitial-free steels
Two types of dynamic strain aging (DSA) strengthening methods were investigated to determine their potentials for industrial use. They are referred to here as dynamic-static bake hardening (DSBH) and dynamic bake hardening (DBH). For this purpose, a 0.06 pct Ti interstitial-free (IF) steel was reheated to 900 C and cooled at 12 C/s to room temperature. It was then dynamically bake hardened in the temperature range 100 C to 250 C to strains of 2 to 8 pct at a strain rate of 10{sup {minus}3} s{sup {minus}1}. The tensile properties were determined before and after these treatments. It was found that the occurrence of DSA during dynamic baking led to significant increases in work-hardening rate as well as in the final strength. The results indicate that, for a given solute carbon level, the dynamically and then statically aged samples have higher strengths than those that are bake hardened in the conventional way.
- Research Organization:
- Ecole Polytechnique de Montreal, Quebec (CA)
- OSTI ID:
- 20075680
- Journal Information:
- Metallurgical and Materials Transactions. A, Physical Metallurgy and Materials Science, Vol. 31, Issue 5; Other Information: PBD: May 2000; ISSN 1073-5623
- Country of Publication:
- United States
- Language:
- English
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