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The effect of coiling temperature and continuous annealing on the properties of bake hardenable IF steels
Author(s) -
Lips Koen,
Yang Xiaohong,
Mols Koen
Publication year - 1996
Publication title -
steel research
Language(s) - English
Resource type - Journals
eISSN - 1869-344X
pISSN - 0177-4832
DOI - 10.1002/srin.199605501
Subject(s) - metallurgy , carbide , recrystallization (geology) , hardening (computing) , precipitation hardening , materials science , annealing (glass) , atmospheric temperature range , chemistry , composite material , microstructure , thermodynamics , physics , paleontology , biology , layer (electronics)
Five bake hardenable IF steels were investigated. The transformation and recrystallization behaviour, the precipitation and the mechanical properties were studied. The coiling temperature was varied between 580 and 720°C. Soaking was carried out in a temperature range from 700 to 900°C and the soaking time ranged from 60 to 240 s. It was found that boron significantly retards transformation and recrystallization. The bake hardening is increased but deep drawability is lowered by boron additions. In the Ti‐containing steels, TiS, Ti 4 C 2 S 2 and MnS precipitate competitively during the hot rolling process after reheating to 1250°C. To obtain a reasonable bake hardening effect, the amount of carbide forming elements should be substoichiometrical related to C.