1. Measurement
There are two main parameters to measure: the intensity of hardening and the free carbon content responsible for the phenomenon.
1.1 Hardening measurement
The particularity of measuring bake-hardening as age-hardening comes from the value of the reference stress, which can be the yield strength of the delivered sheet i.e. deformed only by skin-pass (roll-hardening pass), hardening sometimes called BH 0 , or deformed by tension to simulate stamping. The yield strength gain (ΔR e ) is the sum of the increase due to work hardening (WH) and aging proper (bake hardening (BH) (figure
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