The present paper discusses the effect of baking temperature, baking time and pre-strain on the bake hardenability of ultra low carbon bake hardening steel (ULC-BH steel).
研究分析烘烤温度、烘烤时间、预应变量等烘烤条件对超低碳烘烤硬化钢烘烤硬化性能的影响。
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The structure was observed with the metallograph. The reason of lowhardenability of steel Cf53 is analysed.