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Effect of temper rolling on the bake-hardening behavior of low carbon steel

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Abstract

In a typical process, low carbon steel was annealed at two different temperatures (660°C and 750°C), and then was temper rolled to improve the mechanical properties. Pre-straining and baking treatments were subsequently carried out to measure the bake-hardening (BH) values. The influences of annealing temperature and temper rolling on the BH behavior of the steel were investigated. The results indicated that the microstructure evolution during temper rolling was related to carbon atoms and dislocations. After an apparent increase, the BH value of the steel significantly decreased when the temper rolling reduction was increased from 0% to 5%. This was attributed to the increase in solute carbon concentration and dislocation density. The maximum BH values of the steel annealed at 660°C and 750°C were 80 MPa and 89 MPa at the reductions of 3% and 4%, respectively. Moreover, increasing the annealing temperature from 660 to 750°C resulted in an obvious increase in the BH value due to carbide dissolution.

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Authors and Affiliations

  1. School of Materials Science and Engineering, University of Science and Technology Beijing, Beijing, 100083, China

    Chun-fu Kuang & Shen-gen Zhang

  2. Research Institute, Baoshan Iron and Steel Co., Ltd., Shanghai, 201900, China

    Chun-fu Kuang, Jun Li & Jian Wang

  3. School of Materials Science and Engineering, Shanghai Jiao Tong University, Shanghai, 200040, China

    Pei Li

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  1. Chun-fu Kuang
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  2. Shen-gen Zhang
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  3. Jun Li
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  4. Jian Wang
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  5. Pei Li
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Correspondence to Shen-gen Zhang.

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Kuang, Cf., Zhang, Sg., Li, J. et al. Effect of temper rolling on the bake-hardening behavior of low carbon steel. Int J Miner Metall Mater 22, 32–36 (2015). https://doi.org/10.1007/s12613-015-1040-z

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  • DOI: https://doi.org/10.1007/s12613-015-1040-z

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