Main parameters
Bake hardening - (Hardening after baking)
Article REF: M4320 V1
Main parameters
Bake hardening - (Hardening after baking)

Author : Marc GRUMBACH

Publication date: September 10, 2002 | Lire en français

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3. Main parameters

  • Bake hardering parameters

    The intensity of ageing depends on the content of free interstitial elements (mainly carbon for thin plates), time and ageing temperature. Microstructure and chemical composition also play an indirect role.

    .Relationship between BH2 hardening and free carbon content measured by RTE (USINOR results).
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