将低碳钢以200℃/s分别加热至660℃和750℃超快速退火,将其预应变2％后进行烘烤处理(180℃×20 min),研究了加热温度、均热时间和冷却速率对低碳钢烘烤硬化性能的影响.结果表明:提高加热温度可增加碳化物溶解量,使BH值升高.随着均热时间的延长,660℃低温退火时BH值明显降低.但是在750℃高温退火时碳化物在超快速加热过程中不能充分溶解,因此BH值随均热时间的变化比较复杂:在0-10s范围内,BH值随着均热时间的延长而增加;均热时间超过10s后,BH值则随着均热时间的延长而降低.随着冷却速率的提高,快速冷却抑制固溶C原子析出,使烘烤硬化性能提高.
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