【摘要】 实验表明，随着烘烤温度和预变形量的增加，ＥＬＣ─ＢＨ钢板的烘烤硬化性增加，但预变形量超过一定值时ＢＨ值反而下降；烘烤时间对ＢＨ值的影响与预变形量的影响趋势相同，但ＢＨ直变化范围很小。适当调整预变形量、烘烤温度和时间三个变量可使其ＢＨ值达到饱和，得到最佳硬化。更多还原

【Abstract】 AbstractThe experiment shows that along with the increase in baking temperature and in predefor-mation amount,the baking hardenability of the extra low carbon high strength BH sheet steel increases,but the BH value may decrease when the amount is beyond a certain limit.The.influential tendencies of baking time on BH value and predeformation amount are just the same,but with smaller change of BH value.An optimal hardness can be expected When maximum BH value is obtai ned by proper co-rdination of predeformation amount, baking time and temperature.更多还原