Influence of Grain Size on Bake Hardenability for Low Carbon Steel by Internal Friction Method

被引：0

作者：

Li, Weijian ^{[1
]}

Zhang, Hengyi ^{[1
]}

Fu, Hao ^{[1
]}

Zhang, Jianping ^{[1
]}

Qi, Xiangyu ^{[1
]}

机构：

[1] Univ Sci & Technol Liaoning, Sch Met & Mat, Anshan 114051, Liaoning, Peoples R China

来源：

MATERIALS SCIENCE AND PROCESSING, ENVIRONMENTAL ENGINEERING AND INFORMATION TECHNOLOGIES | 2014年 / 665卷

关键词：

EBSD; grain size; low carbon steel; carbon atoms; internal friction;

D O I：

10.4028/www.scientific.net/AMM.665.72

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

We presented the comparative influence of two different grain size on bake hardenability for low carbon steel dependent internal friction (IF) spectra. Samples that had a ferrite structure consisting of two peaks and a linear background. Analyzed the grain size and grain boundary length of low carbon steel by EBSD technique. The results showed that: the grain refinement increased the number of initial solute carbon atoms and the effect of movable dislocations pinning by carbon. So grain refinement of low carbon steel could enhance its bake hardening properties.

引用

页码：72 / 75

页数：4

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