高强度钢 DP780 的弹簧对电液冲压过程中最终成形可能性的影响

IF 0.9 Q3 Engineering
V. M. Kosenkov, L. P. Kolomiytseva
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引用次数: 0

摘要

摘要 以脉冲电液法用高强度钢板冲压箱形零件为例,研究了在考虑到材料弹性的情况下,其成型的极限可能性。研究确定了曲率半径和零件边角表面形状对高强度钢 DP780 结构变化和缺陷出现的影响。得出了工件表面曲率半径与工件厚度之间的关系,在此关系下,DP780 钢的结构不会出现缺陷,并能在材料弹性最小的情况下实现极限变形。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

The Influence of Springing of High-Strength Steel DP780 on the Ultimate Possibilities of Its Formation during Electro-Hydraulic Stamping

The Influence of Springing of High-Strength Steel DP780 on the Ultimate Possibilities of Its Formation during Electro-Hydraulic Stamping

The Influence of Springing of High-Strength Steel DP780 on the Ultimate Possibilities of Its Formation during Electro-Hydraulic Stamping

Using the example of stamping a box-shaped part from high-strength sheet steel by a pulsed electro-hydraulic method, the limiting possibilities of its shaping, taking into account the springing of the material, are studied. The influence of the radius of the curvature and the shape of the surface of the corners of the part on the change in the structure of high-strength steel DP780 and the appearance of defects in it is determined. Relations between the radius of the curvature of the surface of the part and the thickness of the workpiece at which there are no defects in the structure of DP780 steel and the limiting possibilities of its deformation are achieved with minimal springing of the material are obtained.

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来源期刊
Surface Engineering and Applied Electrochemistry
Surface Engineering and Applied Electrochemistry Engineering-Industrial and Manufacturing Engineering
CiteScore
1.60
自引率
22.20%
发文量
54
期刊介绍: Surface Engineering and Applied Electrochemistry is a journal that publishes original and review articles on theory and applications of electroerosion and electrochemical methods for the treatment of materials; physical and chemical methods for the preparation of macro-, micro-, and nanomaterials and their properties; electrical processes in engineering, chemistry, and methods for the processing of biological products and food; and application electromagnetic fields in biological systems.
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