High strength hot rolled multiphase steels with a thickness of less than 2 mm have become more and more a focus for automotive constructions. Many of these multiphase steels show a good Bake Hardening effect. The increase of yield strength may lead to a weight optimized body structure and/or a better crash resistance. In this project five different hot rolled multiphase steels had been investigated. The steels were exposed to different prestrains, temperatures and holding times. Design of Experiments and statistical methods were used to reduce the quantity of experiments. After evaluation of the results it was possible to develop a formula to predict the yield strength for a given prestrain, temperature and time for each steel. Comparing the results and considering a complex shaped construction unit, such as used in the automotive industry, leads to the following conclusions: 1) The local mechanical strength behaviour regarding the Bake Hardening effect depends on the above mentioned parameters. 2) Considering this effect it is possible to develop a formula for each steel which describes the increase of yield strength according to the used parameters. 3) Considering this effect and the formula it is possible to produce a weight optimized constructive element by adjusting these parameters.


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    Titel :

    Using the bake hardening effect of hot rolled multiphase steels for weight optimised components


    Weitere Titelangaben:

    Nutzung des Bake-Hardening-Effekts von warm gewalzten Mehrphasenstählen für gewichtsoptimierte Bauteile


    Beteiligte:
    Palkowski, Heinz (Autor:in) / Anke, Thorsten (Autor:in)


    Erscheinungsdatum :

    2005


    Format / Umfang :

    8 Seiten, 7 Bilder, 1 Tabelle, 10 Quellen



    Medientyp :

    Aufsatz (Konferenz)


    Format :

    Print


    Sprache :

    Englisch




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