研究了预应变量、烘烤温度、烘烤时间等烘烤条件对TRIP600钢烘烤硬化性能的影响,并结合显微组织观察对烘烤硬化机理进行分析.结果表明,预应变量在小于8％时,烘烤硬化(BH)值随着预应变量的增加而显著增加,预应变量大于8％反而降低了烘烤硬化效应;烘烤温度小于260℃时,BH值随着烘烤温度的增加而迅速增加,超过260℃时,温度对其影响不大;2％预应变量、170℃烘烤条件下,TRIP600钢的烘烤硬化效应在数分钟内便体现出来,并在40 min达到最大,随烘烤时间的延长,BH值在37 ～ 40 MPa范围内波动.通过对TRIP600钢的烘烤硬化机理分析认为,铁素体中固溶的碳氮原子以及微细碳氮化铌析出物对位错的钉扎是TRIP600钢产生烘烤硬化的主要原因.
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