發(fā)布時(shí)間：2019-05-28 04:32

【摘要】：測(cè)試了低碳鋼不同退火溫度下烘烤態(tài)的應(yīng)力-應(yīng)變曲線和烘烤硬化(BH)值以及變形態(tài)和烘烤態(tài)的內(nèi)耗曲線,研究了不同退火溫度下的烘烤硬化機(jī)制.結(jié)果表明,退火溫度由750℃逐漸提高到880℃,應(yīng)力-應(yīng)變曲線均表現(xiàn)不連續(xù)屈服現(xiàn)象,且屈服平臺(tái)的鋸齒狀越來(lái)越明顯,屈服點(diǎn)延伸量不斷增大.退火溫度由750℃提高到780℃,BH值降低,變形態(tài)和烘烤態(tài)的Snoek峰高差值增大,SKK峰高降低,Kê峰變化不大,固溶強(qiáng)化對(duì)烘烤硬化起主導(dǎo)作用.退火溫度由780℃逐漸提高到880℃,BH值不斷增大,變形態(tài)和烘烤態(tài)的Snoek峰高差值逐漸減小,SKK峰的馳豫強(qiáng)度逐漸增大,Kê峰變化不大,Cottrell氣團(tuán)強(qiáng)化對(duì)烘烤硬化的作用逐漸增強(qiáng).烘烤硬化機(jī)制是固溶強(qiáng)化、Cottrell氣團(tuán)強(qiáng)化和沉淀強(qiáng)化的共同作用.
[Abstract]:The stress-strain curves, baking hardening (BH) values and internal friction curves of baking morphology and baking state of low carbon steel at different annealing temperatures were measured, and the baking hardening mechanism at different annealing temperatures was studied. The results show that when the annealing temperature increases from 750 鈩，

本文編號(hào)：2486738