1 School of Material Science and Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China 2 School of Material Science and Engineering, Shandong University, Jinan 250061, Shandong, China 3 Metallurgical Corporation of China Group, Shanghai 201900, China
Microstructure and texture evolution during recrystallization of low-carbon steel sheets
1 School of Material Science and Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China 2 School of Material Science and Engineering, Shandong University, Jinan 250061, Shandong, China 3 Metallurgical Corporation of China Group, Shanghai 201900, China
ժҪ Aluminum killed low-carbon steel sheets were cold rolled at different reduction ratios and annealed using different temperatures and holding time. The Vickers hardness was examined. The results show that when cold rolling reduction ratios increase from 40% to 81%, recrystallization temperatures decrease from 602��C to 572��C during 4 h isochronal annealing, as well recrystallization holding time decreases from 117 min to 5 min during isothermal annealing at 610��C. All recrystallization temperatures and holding time can be calculated using the annealing experiment results. Microstructure was examined through electron backscattered diffraction (EBSD). The results show that as rolling direction preferentially grows, equiaxed grains grow into cake-type during recrystallization. Cake-type grains are more beneficial to obtaining ideal <111>//ND (normal direcrtion) orientation texture. {111} orientation grains nucleate and grow up preferentially. Deformation grains of {111}<110> orientations grow into new recrystallization grains of {111}<123> and {111}<112> during recrystallization. Texture formation can be explained by directional nucleation.
Abstract��Aluminum killed low-carbon steel sheets were cold rolled at different reduction ratios and annealed using different temperatures and holding time. The Vickers hardness was examined. The results show that when cold rolling reduction ratios increase from 40% to 81%, recrystallization temperatures decrease from 602��C to 572��C during 4 h isochronal annealing, as well recrystallization holding time decreases from 117 min to 5 min during isothermal annealing at 610��C. All recrystallization temperatures and holding time can be calculated using the annealing experiment results. Microstructure was examined through electron backscattered diffraction (EBSD). The results show that as rolling direction preferentially grows, equiaxed grains grow into cake-type during recrystallization. Cake-type grains are more beneficial to obtaining ideal <111>//ND (normal direcrtion) orientation texture. {111} orientation grains nucleate and grow up preferentially. Deformation grains of {111}<110> orientations grow into new recrystallization grains of {111}<123> and {111}<112> during recrystallization. Texture formation can be explained by directional nucleation.
��������:National Natural Science Foundation of China;advanced talents of Jiangsu University
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E-mail: zhdd860709@126.com
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Dong-dong Zhuang,*,Lei-gang Wang,Yao Huang,Xiao-min Li,Hua-yang Zhang,De-wei Ren. Microstructure and texture evolution during recrystallization of low-carbon steel sheets[J]. �й������ڿ���, 2017, 24(1): 84-90.
Dong-dong Zhuang,*,Lei-gang Wang,Yao Huang,Xiao-min Li,Hua-yang Zhang,De-wei Ren. Microstructure and texture evolution during recrystallization of low-carbon steel sheets. Chinese Journal of Iron and Steel, 2017, 24(1): 84-90.
2017, Vol. 24 
