Abstract
In this paper, the ultra-low carbon IF steel was studied by dynamic baking and the influence of dynamic baking process parameters on bake-hardening performance was analysed .The result is: The maximum bake-hardening value occur at 5 min. After 5 min ,the bake-hardening value gradually decreased and stabilized finally. The BH value gradually increases along with the increase of temperature. The BH value reaches to the maximum with the stretch rate of 5.64*10-4mm/s and 0.00169mm/s.The BH value decreases along with the increase of pre-strain increases.
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