Abstract
In this research paper an analysis concerning the evolution of crystallographic texture during hot rolling processing of low carbon steel is presented. The study was performed on a steel sheet with an initial thickness of 1.9 mm used in the process of cold rolling. In order to assess the differences between tensile and compressive deformation, a 90˚ cold bending was carried out in this specimen. Texture evolution analysis greatly helps to assess the effect of some mechanical properties, particularly formability. The material was annealed under different conditions of time and temperature using an inert atmosphere. The chemical composition was determined by optical emission spectrometry. The study of crystallographic texture present in this steel was performed using the electron backscatter diffraction (EBSD) technique by means of OIM (Orientation Imaging Microscopy) mapping, inverse pole figures and orientation distribution functions (ODFs). Electron diffraction Backscattered (EBSD) is a technique that allows to detect and analyze information crystallographic on the surface of a sample which is observed by scanning electron microscope (SEM). An analysis of the effect of processing parameters and differences between tensile and compressive deformation on the microstructure and crystallographic texture changes in these materials is presented. The results are discussed in terms of both the resulting anisotropy after the annealing treatment and the primary fibers founded by this technique.
Highlights
There is particular interest in the production of ultrathin steel sheets for specific applications in food packaging
In this research paper an analysis concerning the evolution of crystallographic texture during hot rolling processing of low carbon steel is presented
Electron diffraction Backscattered (EBSD) is a technique that allows to detect and analyze information crystallographic on the surface of a sample which is observed by scanning electron microscope (SEM)
Summary
There is particular interest in the production of ultrathin (approximately 200 micrometers) steel sheets for specific applications in food packaging Important parameters such as the deformation percentage and annealing characteristics must be carefully controlled in order to obtain a quality product with the required specifications. The dislocations are concentrated in areas of lower energy such as grains forming low angle subgrain, the microstructural changes occurred during annealing is related to the decrease in stored energy caused by the turnover mechanisms and the annihilation of defects in crystals [3-4]. Recrystallization is a phenomenon that despite being been studied for many years, is not yet fully clarified, in particular the crystallographic texture resulting from the recrystallization which requires additional studies to understand the factors that lead to the formation of certain crystallographic fibers This is of particular importance in ultrathin steel sheets such as the ones analyzed in this paper
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