Bake hardening effect of the low strength interstitial free steel
This paper investigates the influence of pre-strain and temperature on the bake hardening (BH) effect of the low strength interstitial free (IF) steel with the yield strength of 137 MPa. The tensile specimens were pre-strained to 2-4-6 % at room temperature followed by baking at temperatures of 150-...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Association of Metallurgical Engineers of Serbia
2020-09-01
|
| Series: | Metallurgical & Materials Engineering |
| Subjects: | |
| Online Access: | https://metall-mater-eng.com/index.php/home/article/view/492 |