Abstract：This article study effect of continous annealing on bake hardening property of the ultra low carbon steel through experiments. The result of study shows that: with the increase of annealing temperature, the bake hardening property of steel improved, because increasing the annealing temperature can not only improve the dissolution of NbC, but also appropriately increase the grain size which make the grain boundary segregation of carbon atoms decreased. Improving the cooling velocity of slow cooling section can also improve the bake hardening property because the precipitation of NbC decreased. The cooling velocity of fast cooling section and over aging temperature have no significant effect on bake hardening property. Improving the cooling velocity after over aging can obstruct the grain boundary segregation of carbon atoms, so it’s beneficial to improving the bake hardening property.
崔岩 王瑞珍. 连续退火工艺对超低碳烘烤硬化钢烘烤硬化性能的影响[J]. 钢铁, 2010, 45(9): 86-86.
CUI Yan Wang Rui-zhen Wang. Effect of Continous Annealing on Bake Hardening Property of Ultra-low Carbon Steel. Iron and Steel, 2010, 45(9): 86-86.
2010, Vol. 45 
