Effects of Pre-strain and Temperature on Bake Hardening of TWIP900CR Steel

Suleyman Kilic; Fahrettin Ozturk; Tayfun Sigirtmac; Gokhan Tekin

doi:10.1016/S1006-706X(15)30012-1

Effects of Pre-strain and Temperature on Bake Hardening of TWIP900CR Steel

Suleyman Kilic, Fahrettin Ozturk^*, Tayfun Sigirtmac, Gokhan Tekin

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

18 Citations (Scopus)

Abstract

The effects of pre-strain and baking temperature on bake hardening behaviour of TWIP900CR steel were investigated. 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 °C. The difference in yield strength between baking temperatures of 170 and 200 °C is almost 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 necessary. Besides, the toughness of the material is found to decrease with increasing pre-strain.

Original language	English
Pages (from-to)	361-365
Number of pages	5
Journal	Journal of Iron and Steel Research International
Volume	22
Issue number	4
DOIs	https://doi.org/10.1016/S1006-706X(15)30012-1
Publication status	Published - 2015
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2015 Central Iron and Steel Research Institute.

Keywords

Bake hardening
Strain hardening
Toughness
Twinning-induced plasticity steel
TWIP

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10.1016/S1006-706X(15)30012-1

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title = "Effects of Pre-strain and Temperature on Bake Hardening of TWIP900CR Steel",

abstract = "The effects of pre-strain and baking temperature on bake hardening behaviour of TWIP900CR steel were investigated. 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 °C. The difference in yield strength between baking temperatures of 170 and 200 °C is almost 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 necessary. Besides, the toughness of the material is found to decrease with increasing pre-strain.",

keywords = "Bake hardening, Strain hardening, Toughness, Twinning-induced plasticity steel, TWIP",

author = "Suleyman Kilic and Fahrettin Ozturk and Tayfun Sigirtmac and Gokhan Tekin",

note = "Publisher Copyright: {\textcopyright} 2015 Central Iron and Steel Research Institute.",

year = "2015",

doi = "10.1016/S1006-706X(15)30012-1",

language = "English",

volume = "22",

pages = "361--365",

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T1 - Effects of Pre-strain and Temperature on Bake Hardening of TWIP900CR Steel

AU - Kilic, Suleyman

AU - Ozturk, Fahrettin

AU - Sigirtmac, Tayfun

AU - Tekin, Gokhan

PY - 2015

Y1 - 2015

N2 - The effects of pre-strain and baking temperature on bake hardening behaviour of TWIP900CR steel were investigated. 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 °C. The difference in yield strength between baking temperatures of 170 and 200 °C is almost 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 necessary. Besides, the toughness of the material is found to decrease with increasing pre-strain.

AB - The effects of pre-strain and baking temperature on bake hardening behaviour of TWIP900CR steel were investigated. 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 °C. The difference in yield strength between baking temperatures of 170 and 200 °C is almost 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 necessary. Besides, the toughness of the material is found to decrease with increasing pre-strain.

KW - Bake hardening

KW - Strain hardening

KW - Toughness

KW - Twinning-induced plasticity steel

KW - TWIP

UR - https://www.scopus.com/pages/publications/84933506364

U2 - 10.1016/S1006-706X(15)30012-1

DO - 10.1016/S1006-706X(15)30012-1

M3 - Article

AN - SCOPUS:84933506364

SN - 1006-706X

VL - 22

SP - 361

EP - 365

JO - Journal of Iron and Steel Research International

JF - Journal of Iron and Steel Research International

IS - 4

ER -

Effects of Pre-strain and Temperature on Bake Hardening of TWIP900CR Steel

Abstract

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Keywords

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