The study investigates the effects of pre-strain on the bake hardenability and precipitation behavior of Al-Mg-Si automotive body sheets. The scanning electron microscopy, transmission electron microscopy, tensile tes...The study investigates the effects of pre-strain on the bake hardenability and precipitation behavior of Al-Mg-Si automotive body sheets. The scanning electron microscopy, transmission electron microscopy, tensile test, Vickers hardness test, and differential scanning calorimetry were conducted for the purpose. It was found that the pre-strain treatment partially inhibits the natural aging hardening effect but cannot completely eliminate it. The pre-straining significantly enhances the bake hardening effect, with the 5% pre-strain sample showing the highest increase in yield strength and hardness. The formation of fine β" precipitates and dislocation structures contribute to the observed strengthening. Additionally, the study highlights the importance of optimizing pre-strain levels to achieve the best balance between strength and ductility in bake-hardened aluminum alloys.展开更多
The influences of high temperature pre-straining (HT-PS) on the natural aging and bake hardening of Al?Mg?Si alloys were investigated by Vickers microhardness measurements, differential scanning calorimetry (DSC) anal...The influences of high temperature pre-straining (HT-PS) on the natural aging and bake hardening of Al?Mg?Si alloys were investigated by Vickers microhardness measurements, differential scanning calorimetry (DSC) analysis and transmission electron microscopy (TEM) characterization. The results show that pre-straining at 170 °C immediately after quenching can effectively resolve the rather high T4 temper hardness caused by the conventional room temperature (RT) pre-straining treatment, and give a better bake hardening response (BHR) after paint-bake cycle. HT-PS 7% at 170 °C for 10 min is chosen as the optimum process as it provides lower T4 temper hardness and better BHR. The simultaneous introduction of dislocations and Cluster (2) can significantly suppress the natural aging and promote the precipitation of β″ phase, and reduce the effects of deformation hardening by dynamic recovery.展开更多
Specimens of two different kinds of bake hardening steels （BH-Mn and BH-P） were prepared and treated with different annealing processes （water quenching and overaging）. A novel technique of three dimensional atom ...Specimens of two different kinds of bake hardening steels （BH-Mn and BH-P） were prepared and treated with different annealing processes （water quenching and overaging）. A novel technique of three dimensional atom probe was used to investigate solute distributions in these steels. The results indicate that C concentration decreases, whereas V increases during overaging in both bake hardening steels. The conclusion that no vanadium carbides pre- cipitate during the overaging is therefore originally obtained by microanalysis in bake hardening steels. Moreover, bake hardening values of all the specimens were tested by tensile experiments with 2 0/~ pre-deformation. However, those of overaged specimens were further measured with higher levels of pre-deformation because no bake hardening phenomenon was present at 2% pre-deformation. As the pre-deformation increases from 2% to 6% and 8%, both overaged steels show bake hardening values, and the value data are almost the same.展开更多
Hot rolling, cold rolling and continuous annealing processes of Ti bearing and Ti＋ Nb stabilized ultra-low-carbon bake hardened steels were experimentally studied. The microstructure and texture evolution, as well as...Hot rolling, cold rolling and continuous annealing processes of Ti bearing and Ti＋ Nb stabilized ultra-low-carbon bake hardened steels were experimentally studied. The microstructure and texture evolution, as well as the morphology, size and distribution of second phase precipitates during hot rolling, cold rolling and continuous annealing were also analyzed. The results showed that the size of NbC precipitates in Ti＋Nb stabilized ultra-low-carbon bake hardened steel was smaller than that of TiC precipitates in Ti bearing ultra-low-carbon bake hardened steel, which made the average grain size of Ti＋ Nb stabilized ultra-low-carbon bake hardened steel finer than that of Ti bearing ultra-low-carbon bake hardened steel; for the yield strength, the former was higher than the latter; but for the r value which reflects the deep-drawing performance, the former was lower than the latter.展开更多
A Ti＋Nb bearing ultra-low carbon bake hardening sheet steel hot-rolled in the conventional austenite region and in the ferrite region with lubrication was experimentally studied. Subsequent cold rolling and continuou...A Ti＋Nb bearing ultra-low carbon bake hardening sheet steel hot-rolled in the conventional austenite region and in the ferrite region with lubrication was experimentally studied. Subsequent cold rolling and continuous annealing processes were also conducted. The results show that microstructures of ultra-low carbon bake hardening hot strips at room temperature are basically irregular polygonal ferrites. The yield strength, ultimate tensile strength, n value, and r value of the No.2 specimen hot-rolled in the ferrite region with lubrication are 243 MPa, 364 MPa, 0.29, and 1.74, respectively, which are similar to those of the No.1 specimen hot-roiled in the conventional austenite region. The elongation rate and bake hardening value of No.2 specimen are 51% and 49.4 MPa, respectively, which are greater than those of No. 1 specimen. The No.2 specimen hot-rolled in the ferrite region with lubrication exhibits good mechanical properties and relatively excellent baking hardening performance. Therefore, the hot rolling experiment of Ti＋Nb bearing ultra-low carbon bake hardening steel in the ferrite region with lubrication is feasible and can be considered in the future industrial trial production.展开更多
This paper describes pre-treatment methods to improve the bake-hardening response of naturally aged AA6022 （Al-0.6Mg-1.0Si）, which is an alloy used in automotive body panels. These methods are used to accelerate the...This paper describes pre-treatment methods to improve the bake-hardening response of naturally aged AA6022 （Al-0.6Mg-1.0Si）, which is an alloy used in automotive body panels. These methods are used to accelerate the artificial aging process, which proceeds 30-day period of natural aging. The precipitation behavior of the sheets of this aluminum alloy was analyzed by differential scanning calorimetry （DSC） and electrical conductivity measurements, and subsequently confirmed by microstructure observations by transmission electron microscopy （TEM）. Tensile tests and microhardness measurements were performed to determine the mechanical properties of the samples. Under simulated paint-baking conditions （30 min at 170℃）, the microhardness and the yield strength （YS） of the pre-strained ＋ pre-aged samples were found to be I13 HV and 225 MPa, respectively. These values are considerably higher than those of pre-aged samples, and they did not decrease significantly during the initial stage of artificial aging.展开更多
For a series of Al-0.34／%Mg-1.05／%Si-0.08／%Cu alloys, the effects of pre-treatment on natural aging, bake hardening response and plasticity were investigated using Vickers hardness test and tensile test. Differenti...For a series of Al-0.34／%Mg-1.05／%Si-0.08／%Cu alloys, the effects of pre-treatment on natural aging, bake hardening response and plasticity were investigated using Vickers hardness test and tensile test. Differential scanning calorimetry （DSC） analysis was conducted to reveal corresponding precipitation mechanisms. The results showed that pre-straining and pre-aging alone couldn＇t completely suppress natural aging and improve bake hardening response simultaneously. The sensitivity of the pre-straining and pre-aging on the mechanical properties was evaluated. It was found that pre-aging was the main factor which greatly improved bake hardening response and pre-treatment had a weak influence on plasticity in pre-treated samples. DSC analysis showed that the dissolution trough of clusters disappeared in pre-treated samples, both β”and β＇ precipitation peak shifted to lower temperature and were reduced in pre-strained and pre-aged samples. It was concluded that the formation of Mg/Si clusters was replaced by the accelerated precipitation ofβ” andβ＇ phases, which caused the suppression of natural aging and the improvement of bake hardening response （BHR）.展开更多
The formability of bake hardened steel （thickness 0.82 mm）, and the extra galvannealed IF steel （thickness 0.82 mm） have been studied. The suitability of the above steels for forming applications has been critical...The formability of bake hardened steel （thickness 0.82 mm）, and the extra galvannealed IF steel （thickness 0.82 mm） have been studied. The suitability of the above steels for forming applications has been critically examined. The microstructure, tensile properties, and formability parameters of the above sheet metals were determined. The manufacturing process of the steels and the significance with reference to its formability were studied.展开更多
The relationship of the P and C grain boundary segregation and its effect on bake hardening behavior were investigated in ultra-low carbon bake hardening (ULC-BH)steel with and without P addition annealed at 810 ℃ fo...The relationship of the P and C grain boundary segregation and its effect on bake hardening behavior were investigated in ultra-low carbon bake hardening (ULC-BH)steel with and without P addition annealed at 810 ℃ for various time using electron probe micro-analyzer,electroh backscattered diffraction,and three-dimensional atomic probe techniques.Results revealed that P addition and annealing duration considerably affected the bake hardening behavior of experimental steel. The BH value of ULC-BH steel without P addition is lower than that with P addition within a short annealing time,and the difference in the BH value gradually decreases as the annealing duration is prolonged.P segregation is dominant in terms of a high P bulk content in steels with P addition at the expense of C segregation during annealing.By contrast,opposite effects are observed in low carbon bake hardening steel.The high residual solute C content in steel with P addition is due to P segregation at the grain boundary.Site competition is mainly responsible for the lower BH value in ULC-BH steel without P addition than that with P addition.As the annealing time is further extended,C segregation begins at grain boundary despite the delayed P segregation,leading to a gradual decrease in the solute concentration in the matrix of steels with P addition.C and P segregations reach the equilibrium as the annealing time increases to 60 min at 810 ℃ in the two steel samples.Theoretical calculations reveal that the residual solute C concentration in the matrix decreases to zero,and this finding is consistent with the change trend of the bake hardening value.Hence,the C segregation at grain boundary. adversely influences the bake hardening property of ULC-BH steel.展开更多
Bake-hardening behaviour of carbon steel with different martensite morphologies and volume fraction was investigated. The specimens with fibrous and bulky martensite were prestrained in tension by 4%. After this, they...Bake-hardening behaviour of carbon steel with different martensite morphologies and volume fraction was investigated. The specimens with fibrous and bulky martensite were prestrained in tension by 4%. After this, they were unloaded and bake hardened at 180 ℃ for 10-160 min. It was found that dual-phase steel samples which were bake hardened at 180 ℃ for 20 rain showed an increase in the yield stress （YS） and ultimate tensile stress （UTS） but a decrease in ductility. Further increase in the bake-hardening time of 80 or 160 min has reduced the YS and UTS, but increased the ductility. △σ （increase in stress due to bake hardening）, YS and UTS values are higher for the microstructure containing fibrous martensite compared to the microstructure-containing bulky martensite. It was also observed that at a given baking temperature Aa, YS and UTS increased by volume of martensite.展开更多
Effects of additions of trace Sn on the bake-hardening responses of a pre-aged Al-0.85 Mg-0.85 Si(in wt%)alloy were investigated through mechanical tests,differential scanning calorimetry,electrical resistivity and tr...Effects of additions of trace Sn on the bake-hardening responses of a pre-aged Al-0.85 Mg-0.85 Si(in wt%)alloy were investigated through mechanical tests,differential scanning calorimetry,electrical resistivity and transmission electron microscopy.Results indicate that trace Sn additions reduced the number density of pre-aging clusters by inhibiting the formation of unstable counterpart during pre-aging treatment,leading to low strength and high supersaturation of solute atoms.In a subsequent paint-bake treatment,the presence of highly supersaturated solute atoms and high concentrated free vacancies moderated the activation energy barrier ofβ’’phase and thus kinetically accelerated the formation ofβ’’.Consequently,the trace Sn additions enhanced the bake-hardening responses of the pre-aged alloys significantly.The Sn-containing pre-aged Al-Mg-Si alloys with low strength and great bake-hardening responses hold promising potential for automotive body skin applications.展开更多
The effects of pre-strain and baking temperature on bake hardening behaviour of TWIP900CR steel were investi- gated. The results reveal that the bake hardening process contributes to an increase in yield strength up t...The effects of pre-strain and baking temperature on bake hardening behaviour of TWIP900CR steel were investi- gated. The results reveal that the bake hardening process contributes to an increase in yield strength up to 65 MPa at the baking temperature of 200 ℃. The difference in yield strength between baking temperatures of 170 and 200 ℃ is al- most insignificant. It is clearly observed that baking at a high temperature does not result in a significant increase in yield strength. For a reasonable bake hardening, a good combination of pre strain and baking temperature is necessa- ry. Besides, the toughness of the material is found to decrease with increasing pre-strain.展开更多
The influences of the heating rate, annealing temperature and soaking time during continuous annealing on the microstructure evolution and bake hardening behavior of the low carbon steel were investigated. After 2% pr...The influences of the heating rate, annealing temperature and soaking time during continuous annealing on the microstructure evolution and bake hardening behavior of the low carbon steel were investigated. After 2% pres- training, bake treatment （180 ℃ × 20 min） was carried out to measure BH （bake hardening） values. The results showed that, with the increase of the annealing temperature, the grain size increased except for annealing in the in- tercritical region. Furthermore, the BH value increased and the mean grain size reduced with increasing the heating rate from 5 to 80 ℃/s. The BH value was very low before complete recrystallization. After a significant decrease from 630 to 720 ℃ , the BH value enhanced when the steel was annealed at 750 ℃. With the increase of the soaking time from 20 to 100 s, the BH value reduced linearly due to the segregation of solute C atoms.展开更多
A6111 is an aluminum alloy, which exhibits good formability and excellent bake hardening property. This study aimed to reveal the influence of strain path, pre-strain orientation （c0 as well as pre-strain level on th...A6111 is an aluminum alloy, which exhibits good formability and excellent bake hardening property. This study aimed to reveal the influence of strain path, pre-strain orientation （c0 as well as pre-strain level on the mechanical properties of A6111-T4P sheet under bake treatment through uniaxial tension test. （0-5）% pre-strain, 150-170 ℃ bake temperature and 20-30 min bake time were considered in the study by referring to the actual production process. The results show that both pre-strain level and strain path play significant roles in improving the material properties. In the condition that tensile orientation （β） parallel with pre-strain orientation （β= a）, the yield strength can be remarkably improved, and much higher parameter of n in Hockett-Sherby model can be obtained than those when tensile orientation non-parallel with pre-strain orientation （a≠ β）. In addition, when the pre-strain level, paint bake process were settled and β = a, the curves obtained in five tension orientations are similar in the plastic deformation stage.展开更多
Flexible manufacturing technology for ultra-low-carbon bake hardening (BH)steels with different solute carbon contents in the range of (6-16)× 10^-4 wt.%was systematically studied.The effects of soaking temperatu...Flexible manufacturing technology for ultra-low-carbon bake hardening (BH)steels with different solute carbon contents in the range of (6-16)× 10^-4 wt.%was systematically studied.The effects of soaking temperature,cooling rate and aging time on solute carbon content were explored.The bake hardening value in a continuous galvanizing line with an over-aging section was investigated.Optimal manufacturing parameters were calculated using the design of experiment to obtain the best and most flexible process parameters.Results indicate a relationship among carbon content,soaking temperature and cooling rate.When solute carbon is 9 × 10^-6,cooling rate is 50 ℃/s,the soaking temperature is 745 ℃,and BH value is 45 MPa,the requirements of an automobile factory can be met.展开更多
The controlled rolling and controlled cooling,bake hardening experiments have been carried out for the test steel,mechanical property test of the sample and microstructure analysis have been made by tensile testing ma...The controlled rolling and controlled cooling,bake hardening experiments have been carried out for the test steel,mechanical property test of the sample and microstructure analysis have been made by tensile testing machine,optical microscope,TEM and X-ray diffractometer.The results show that fine and uniform microstructures can achieve much higher BH and BHT values;With the increase of pre-strain there is a trend of increase first and then decrease in the BH and BHT values;bake hardening mechanism mainly consists of Cottrell atmosphere strengthening,second phase strengthening,dislocation strengthening.展开更多
Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of...Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of using wheat flour in baked foods is threatened by its high cost,especially in countries that depend on imported wheat for their bakery industry.Research has shown that hydrocolloids serve as gluten replacements in baked foods,in response to these challenges.Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins,which serve as functional ingredients in the food industry that modify the foods’rheological and textural properties.They function as stabilizers,viscosity modifiers,gelling agents,water binders,fibres,and inhibitors of ice crystal in foods.Further,food hydrocolloids have also been reported to possess health-promoting properties,such as lowering of postprandial blood glucose and plasma cholesterol concentrations,colon cancer prevention,and modulation of intestinal transit and satiety.They are obtained from plants,animals or microorganisms,and can be used in their natural or modified forms.The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods,emphasizing their physicochemical,nutraceutical,and sensorial importance.The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products’quality were discussed.Also,some practical approaches to improve the quality of gluten-free baked products,in response to an increasing consumers’demand and the rising cost of refined wheat flour were highlighted.展开更多
This paper presents behaviour of Reinforced Baked Clay (RBC) beams under drop weight impact loading. The beams were made of two different grades of baked clay with cube crushing strength of 20 MPa and 30 MPa, respecti...This paper presents behaviour of Reinforced Baked Clay (RBC) beams under drop weight impact loading. The beams were made of two different grades of baked clay with cube crushing strength of 20 MPa and 30 MPa, respectively. The RBC beams were subjected to repeated drop weight loading by a hammer of weight equal to that of the specimen being tested. The results showed that the impact resistance of the RBC beams was governed by the compressive strength of the baked clay. Failure of grade 20 beams occurred due to irregular cracks and the beams of grade 30 failed by opening of a single crack at mid span. It was observed that the beams of grade 30 had sustained about 1.5 times more number of impacts until steel in tension zone yielded and failed completely after necking.展开更多
For low cost houses in Pakistan, Reinforced Baked Clay (RBC) is considered to be a potential construction material as a substitute of Reinforced Cement Concrete (RCC). Deflection and cracks are important parameters fo...For low cost houses in Pakistan, Reinforced Baked Clay (RBC) is considered to be a potential construction material as a substitute of Reinforced Cement Concrete (RCC). Deflection and cracks are important parameters for design of beams in a building. However, for RBC beams it is still unknown that how the deflection and crack width could be controlled by increasing ratio of reinforcement. This study investigates the effect of ratio of reinforcement on deflection and cracking behaviour of baked clay beams. The results show that by increasing area of reinforcement by 50% in baked clay beams: 1) deflection was decreased to 2.5 times, and 2) crack width was reduced to three times.展开更多
Coal is used as a traditional fuel for firing of clay bricks in kilns. The cost of coal is high and is increasing continuously. This paper describes the effect of alternate fuels on compressive strength, water absorpt...Coal is used as a traditional fuel for firing of clay bricks in kilns. The cost of coal is high and is increasing continuously. This paper describes the effect of alternate fuels on compressive strength, water absorption and density of fired clay bricks. The alternate fuels used in this study were 1) rapeseed husk (Type I), 2) combination of sugarcane-bagasse, rice husk and used clothes (Type II) and 3) coal (Type III). The results show that compressive strength of bricks fired using Type I and Type II fuels was decreased to 11% and 7%, respectively, compared to those fired with coal. However, the values of water absorption and density of bricks fired with Type I and Type II fuels were almost same as exhibited by those baked with coal. This study shows that a saving of 25%, and 18% could be achieved when the bricks were fired using Type I and Type II fuels, respectively, compared to those fired with coal.展开更多
文摘The study investigates the effects of pre-strain on the bake hardenability and precipitation behavior of Al-Mg-Si automotive body sheets. The scanning electron microscopy, transmission electron microscopy, tensile test, Vickers hardness test, and differential scanning calorimetry were conducted for the purpose. It was found that the pre-strain treatment partially inhibits the natural aging hardening effect but cannot completely eliminate it. The pre-straining significantly enhances the bake hardening effect, with the 5% pre-strain sample showing the highest increase in yield strength and hardness. The formation of fine β" precipitates and dislocation structures contribute to the observed strengthening. Additionally, the study highlights the importance of optimizing pre-strain levels to achieve the best balance between strength and ductility in bake-hardened aluminum alloys.
基金Project(2014DFA51270)supported by the International Science and Technology Cooperation Program of ChinaProject(51421001)supported by the Foundation for Innovative Research Groups of the National Natural Science Foundation of China
文摘The influences of high temperature pre-straining (HT-PS) on the natural aging and bake hardening of Al?Mg?Si alloys were investigated by Vickers microhardness measurements, differential scanning calorimetry (DSC) analysis and transmission electron microscopy (TEM) characterization. The results show that pre-straining at 170 °C immediately after quenching can effectively resolve the rather high T4 temper hardness caused by the conventional room temperature (RT) pre-straining treatment, and give a better bake hardening response (BHR) after paint-bake cycle. HT-PS 7% at 170 °C for 10 min is chosen as the optimum process as it provides lower T4 temper hardness and better BHR. The simultaneous introduction of dislocations and Cluster (2) can significantly suppress the natural aging and promote the precipitation of β″ phase, and reduce the effects of deformation hardening by dynamic recovery.
基金sponsored by National Natural Science Foundation of China(50934011,50971137)National Basic Research Program of China(2010CB630802)
文摘Specimens of two different kinds of bake hardening steels （BH-Mn and BH-P） were prepared and treated with different annealing processes （water quenching and overaging）. A novel technique of three dimensional atom probe was used to investigate solute distributions in these steels. The results indicate that C concentration decreases, whereas V increases during overaging in both bake hardening steels. The conclusion that no vanadium carbides pre- cipitate during the overaging is therefore originally obtained by microanalysis in bake hardening steels. Moreover, bake hardening values of all the specimens were tested by tensile experiments with 2 0/~ pre-deformation. However, those of overaged specimens were further measured with higher levels of pre-deformation because no bake hardening phenomenon was present at 2% pre-deformation. As the pre-deformation increases from 2% to 6% and 8%, both overaged steels show bake hardening values, and the value data are almost the same.
基金Item Sponsored by National Science and Technology Support 11th Five-Year Plan of China(2006BAE03A13)
文摘Hot rolling, cold rolling and continuous annealing processes of Ti bearing and Ti＋ Nb stabilized ultra-low-carbon bake hardened steels were experimentally studied. The microstructure and texture evolution, as well as the morphology, size and distribution of second phase precipitates during hot rolling, cold rolling and continuous annealing were also analyzed. The results showed that the size of NbC precipitates in Ti＋Nb stabilized ultra-low-carbon bake hardened steel was smaller than that of TiC precipitates in Ti bearing ultra-low-carbon bake hardened steel, which made the average grain size of Ti＋ Nb stabilized ultra-low-carbon bake hardened steel finer than that of Ti bearing ultra-low-carbon bake hardened steel; for the yield strength, the former was higher than the latter; but for the r value which reflects the deep-drawing performance, the former was lower than the latter.
基金supported by the"11th five" National Science and Technology Support Project of China (No.2006BAE03A13)
文摘A Ti＋Nb bearing ultra-low carbon bake hardening sheet steel hot-rolled in the conventional austenite region and in the ferrite region with lubrication was experimentally studied. Subsequent cold rolling and continuous annealing processes were also conducted. The results show that microstructures of ultra-low carbon bake hardening hot strips at room temperature are basically irregular polygonal ferrites. The yield strength, ultimate tensile strength, n value, and r value of the No.2 specimen hot-rolled in the ferrite region with lubrication are 243 MPa, 364 MPa, 0.29, and 1.74, respectively, which are similar to those of the No.1 specimen hot-roiled in the conventional austenite region. The elongation rate and bake hardening value of No.2 specimen are 51% and 49.4 MPa, respectively, which are greater than those of No. 1 specimen. The No.2 specimen hot-rolled in the ferrite region with lubrication exhibits good mechanical properties and relatively excellent baking hardening performance. Therefore, the hot rolling experiment of Ti＋Nb bearing ultra-low carbon bake hardening steel in the ferrite region with lubrication is feasible and can be considered in the future industrial trial production.
文摘This paper describes pre-treatment methods to improve the bake-hardening response of naturally aged AA6022 （Al-0.6Mg-1.0Si）, which is an alloy used in automotive body panels. These methods are used to accelerate the artificial aging process, which proceeds 30-day period of natural aging. The precipitation behavior of the sheets of this aluminum alloy was analyzed by differential scanning calorimetry （DSC） and electrical conductivity measurements, and subsequently confirmed by microstructure observations by transmission electron microscopy （TEM）. Tensile tests and microhardness measurements were performed to determine the mechanical properties of the samples. Under simulated paint-baking conditions （30 min at 170℃）, the microhardness and the yield strength （YS） of the pre-strained ＋ pre-aged samples were found to be I13 HV and 225 MPa, respectively. These values are considerably higher than those of pre-aged samples, and they did not decrease significantly during the initial stage of artificial aging.
基金supported by the Fundamental Research Fund for the Central Universities(No.CDJZR10130018)the Chongqing Science and Technology Commission (No.2011GZ0039)
文摘For a series of Al-0.34／%Mg-1.05／%Si-0.08／%Cu alloys, the effects of pre-treatment on natural aging, bake hardening response and plasticity were investigated using Vickers hardness test and tensile test. Differential scanning calorimetry （DSC） analysis was conducted to reveal corresponding precipitation mechanisms. The results showed that pre-straining and pre-aging alone couldn＇t completely suppress natural aging and improve bake hardening response simultaneously. The sensitivity of the pre-straining and pre-aging on the mechanical properties was evaluated. It was found that pre-aging was the main factor which greatly improved bake hardening response and pre-treatment had a weak influence on plasticity in pre-treated samples. DSC analysis showed that the dissolution trough of clusters disappeared in pre-treated samples, both β”and β＇ precipitation peak shifted to lower temperature and were reduced in pre-strained and pre-aged samples. It was concluded that the formation of Mg/Si clusters was replaced by the accelerated precipitation ofβ” andβ＇ phases, which caused the suppression of natural aging and the improvement of bake hardening response （BHR）.
文摘The formability of bake hardened steel （thickness 0.82 mm）, and the extra galvannealed IF steel （thickness 0.82 mm） have been studied. The suitability of the above steels for forming applications has been critically examined. The microstructure, tensile properties, and formability parameters of the above sheet metals were determined. The manufacturing process of the steels and the significance with reference to its formability were studied.
基金the National Natural Science Foundation of China (Nos.51874114 and 51501052)the Youth Talent Support Program of Hebei Province (No.BJ2017056).
文摘The relationship of the P and C grain boundary segregation and its effect on bake hardening behavior were investigated in ultra-low carbon bake hardening (ULC-BH)steel with and without P addition annealed at 810 ℃ for various time using electron probe micro-analyzer,electroh backscattered diffraction,and three-dimensional atomic probe techniques.Results revealed that P addition and annealing duration considerably affected the bake hardening behavior of experimental steel. The BH value of ULC-BH steel without P addition is lower than that with P addition within a short annealing time,and the difference in the BH value gradually decreases as the annealing duration is prolonged.P segregation is dominant in terms of a high P bulk content in steels with P addition at the expense of C segregation during annealing.By contrast,opposite effects are observed in low carbon bake hardening steel.The high residual solute C content in steel with P addition is due to P segregation at the grain boundary.Site competition is mainly responsible for the lower BH value in ULC-BH steel without P addition than that with P addition.As the annealing time is further extended,C segregation begins at grain boundary despite the delayed P segregation,leading to a gradual decrease in the solute concentration in the matrix of steels with P addition.C and P segregations reach the equilibrium as the annealing time increases to 60 min at 810 ℃ in the two steel samples.Theoretical calculations reveal that the residual solute C concentration in the matrix decreases to zero,and this finding is consistent with the change trend of the bake hardening value.Hence,the C segregation at grain boundary. adversely influences the bake hardening property of ULC-BH steel.
文摘Bake-hardening behaviour of carbon steel with different martensite morphologies and volume fraction was investigated. The specimens with fibrous and bulky martensite were prestrained in tension by 4%. After this, they were unloaded and bake hardened at 180 ℃ for 10-160 min. It was found that dual-phase steel samples which were bake hardened at 180 ℃ for 20 rain showed an increase in the yield stress （YS） and ultimate tensile stress （UTS） but a decrease in ductility. Further increase in the bake-hardening time of 80 or 160 min has reduced the YS and UTS, but increased the ductility. △σ （increase in stress due to bake hardening）, YS and UTS values are higher for the microstructure containing fibrous martensite compared to the microstructure-containing bulky martensite. It was also observed that at a given baking temperature Aa, YS and UTS increased by volume of martensite.
基金financially supported by the National Key R&D Program of China(No.2018YFB2001800).
文摘Effects of additions of trace Sn on the bake-hardening responses of a pre-aged Al-0.85 Mg-0.85 Si(in wt%)alloy were investigated through mechanical tests,differential scanning calorimetry,electrical resistivity and transmission electron microscopy.Results indicate that trace Sn additions reduced the number density of pre-aging clusters by inhibiting the formation of unstable counterpart during pre-aging treatment,leading to low strength and high supersaturation of solute atoms.In a subsequent paint-bake treatment,the presence of highly supersaturated solute atoms and high concentrated free vacancies moderated the activation energy barrier ofβ’’phase and thus kinetically accelerated the formation ofβ’’.Consequently,the trace Sn additions enhanced the bake-hardening responses of the pre-aged alloys significantly.The Sn-containing pre-aged Al-Mg-Si alloys with low strength and great bake-hardening responses hold promising potential for automotive body skin applications.
文摘The effects of pre-strain and baking temperature on bake hardening behaviour of TWIP900CR steel were investi- gated. The results reveal that the bake hardening process contributes to an increase in yield strength up to 65 MPa at the baking temperature of 200 ℃. The difference in yield strength between baking temperatures of 170 and 200 ℃ is al- most insignificant. It is clearly observed that baking at a high temperature does not result in a significant increase in yield strength. For a reasonable bake hardening, a good combination of pre strain and baking temperature is necessa- ry. Besides, the toughness of the material is found to decrease with increasing pre-strain.
基金Sponsored by National Natural Science Foundation of China(51174247)
文摘The influences of the heating rate, annealing temperature and soaking time during continuous annealing on the microstructure evolution and bake hardening behavior of the low carbon steel were investigated. After 2% pres- training, bake treatment （180 ℃ × 20 min） was carried out to measure BH （bake hardening） values. The results showed that, with the increase of the annealing temperature, the grain size increased except for annealing in the in- tercritical region. Furthermore, the BH value increased and the mean grain size reduced with increasing the heating rate from 5 to 80 ℃/s. The BH value was very low before complete recrystallization. After a significant decrease from 630 to 720 ℃ , the BH value enhanced when the steel was annealed at 750 ℃. With the increase of the soaking time from 20 to 100 s, the BH value reduced linearly due to the segregation of solute C atoms.
基金financially supported by Ford Motor Company through its University Research Program (URP)
文摘A6111 is an aluminum alloy, which exhibits good formability and excellent bake hardening property. This study aimed to reveal the influence of strain path, pre-strain orientation （c0 as well as pre-strain level on the mechanical properties of A6111-T4P sheet under bake treatment through uniaxial tension test. （0-5）% pre-strain, 150-170 ℃ bake temperature and 20-30 min bake time were considered in the study by referring to the actual production process. The results show that both pre-strain level and strain path play significant roles in improving the material properties. In the condition that tensile orientation （β） parallel with pre-strain orientation （β= a）, the yield strength can be remarkably improved, and much higher parameter of n in Hockett-Sherby model can be obtained than those when tensile orientation non-parallel with pre-strain orientation （a≠ β）. In addition, when the pre-strain level, paint bake process were settled and β = a, the curves obtained in five tension orientations are similar in the plastic deformation stage.
基金the financial support by National Natural Science Foundation of China (Grant No. U1460101).
文摘Flexible manufacturing technology for ultra-low-carbon bake hardening (BH)steels with different solute carbon contents in the range of (6-16)× 10^-4 wt.%was systematically studied.The effects of soaking temperature,cooling rate and aging time on solute carbon content were explored.The bake hardening value in a continuous galvanizing line with an over-aging section was investigated.Optimal manufacturing parameters were calculated using the design of experiment to obtain the best and most flexible process parameters.Results indicate a relationship among carbon content,soaking temperature and cooling rate.When solute carbon is 9 × 10^-6,cooling rate is 50 ℃/s,the soaking temperature is 745 ℃,and BH value is 45 MPa,the requirements of an automobile factory can be met.
文摘The controlled rolling and controlled cooling,bake hardening experiments have been carried out for the test steel,mechanical property test of the sample and microstructure analysis have been made by tensile testing machine,optical microscope,TEM and X-ray diffractometer.The results show that fine and uniform microstructures can achieve much higher BH and BHT values;With the increase of pre-strain there is a trend of increase first and then decrease in the BH and BHT values;bake hardening mechanism mainly consists of Cottrell atmosphere strengthening,second phase strengthening,dislocation strengthening.
文摘Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of using wheat flour in baked foods is threatened by its high cost,especially in countries that depend on imported wheat for their bakery industry.Research has shown that hydrocolloids serve as gluten replacements in baked foods,in response to these challenges.Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins,which serve as functional ingredients in the food industry that modify the foods’rheological and textural properties.They function as stabilizers,viscosity modifiers,gelling agents,water binders,fibres,and inhibitors of ice crystal in foods.Further,food hydrocolloids have also been reported to possess health-promoting properties,such as lowering of postprandial blood glucose and plasma cholesterol concentrations,colon cancer prevention,and modulation of intestinal transit and satiety.They are obtained from plants,animals or microorganisms,and can be used in their natural or modified forms.The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods,emphasizing their physicochemical,nutraceutical,and sensorial importance.The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products’quality were discussed.Also,some practical approaches to improve the quality of gluten-free baked products,in response to an increasing consumers’demand and the rising cost of refined wheat flour were highlighted.
文摘This paper presents behaviour of Reinforced Baked Clay (RBC) beams under drop weight impact loading. The beams were made of two different grades of baked clay with cube crushing strength of 20 MPa and 30 MPa, respectively. The RBC beams were subjected to repeated drop weight loading by a hammer of weight equal to that of the specimen being tested. The results showed that the impact resistance of the RBC beams was governed by the compressive strength of the baked clay. Failure of grade 20 beams occurred due to irregular cracks and the beams of grade 30 failed by opening of a single crack at mid span. It was observed that the beams of grade 30 had sustained about 1.5 times more number of impacts until steel in tension zone yielded and failed completely after necking.
文摘For low cost houses in Pakistan, Reinforced Baked Clay (RBC) is considered to be a potential construction material as a substitute of Reinforced Cement Concrete (RCC). Deflection and cracks are important parameters for design of beams in a building. However, for RBC beams it is still unknown that how the deflection and crack width could be controlled by increasing ratio of reinforcement. This study investigates the effect of ratio of reinforcement on deflection and cracking behaviour of baked clay beams. The results show that by increasing area of reinforcement by 50% in baked clay beams: 1) deflection was decreased to 2.5 times, and 2) crack width was reduced to three times.
文摘Coal is used as a traditional fuel for firing of clay bricks in kilns. The cost of coal is high and is increasing continuously. This paper describes the effect of alternate fuels on compressive strength, water absorption and density of fired clay bricks. The alternate fuels used in this study were 1) rapeseed husk (Type I), 2) combination of sugarcane-bagasse, rice husk and used clothes (Type II) and 3) coal (Type III). The results show that compressive strength of bricks fired using Type I and Type II fuels was decreased to 11% and 7%, respectively, compared to those fired with coal. However, the values of water absorption and density of bricks fired with Type I and Type II fuels were almost same as exhibited by those baked with coal. This study shows that a saving of 25%, and 18% could be achieved when the bricks were fired using Type I and Type II fuels, respectively, compared to those fired with coal.
