Influence of carbon content and coiling temperature on hot and cold rolled properties of bake hardenable Nb-ULC steels

摘要

Nb-ULC steels with varying C contents, coiled at three different temperatures, were investigated in the hot rolled as well as in the cold rolled, annealed and temper rolled condition. Raising the amount of free carbon by adding more carbon to steels with slightly varying Nb/C ratios (0.6-0.8), has a positive influence on the value of bake hardening while preserving a good r-value.