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Title: Dynamic bake hardening of interstitial-free steels

Abstract

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.

Authors:
;
Publication Date:
Research Org.:
Ecole Polytechnique de Montreal, Quebec (CA)
OSTI Identifier:
20075680
Alternate Identifier(s):
OSTI ID: 20075680
Resource Type:
Journal Article
Journal Name:
Metallurgical and Materials Transactions. A, Physical Metallurgy and Materials Science
Additional Journal Information:
Journal Volume: 31; Journal Issue: 5; Other Information: PBD: May 2000; Journal ID: ISSN 1073-5623
Country of Publication:
United States
Language:
English
Subject:
36 MATERIALS SCIENCE; TENSILE PROPERTIES; STRAIN AGING; STEELS; ANNEALING; STRAINS; STRAIN RATE; TEMPERATURE DEPENDENCE

Citation Formats

Dehghani, K., and Jonas, J.J. Dynamic bake hardening of interstitial-free steels. United States: N. p., 2000. Web. doi:10.1007/s11661-000-0256-2.
Dehghani, K., & Jonas, J.J. Dynamic bake hardening of interstitial-free steels. United States. doi:10.1007/s11661-000-0256-2.
Dehghani, K., and Jonas, J.J. Mon . "Dynamic bake hardening of interstitial-free steels". United States. doi:10.1007/s11661-000-0256-2.
@article{osti_20075680,
title = {Dynamic bake hardening of interstitial-free steels},
author = {Dehghani, K. and Jonas, J.J.},
abstractNote = {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.},
doi = {10.1007/s11661-000-0256-2},
journal = {Metallurgical and Materials Transactions. A, Physical Metallurgy and Materials Science},
issn = {1073-5623},
number = 5,
volume = 31,
place = {United States},
year = {2000},
month = {5}
}