快冷段冷速和过时效温度对烘烤硬化性能均无明显影响；
The cooling velocity of fast cooling section and over aging temperature have no significant effect on bake hardening property.
研究分析烘烤温度、烘烤时间、预应变量等烘烤条件对超低碳烘烤硬化钢烘烤硬化性能的影响。
The present paper discusses the effect of baking temperature, baking time and pre-strain on the bake hardenability of ultra low carbon bake hardening steel (ULC-BH steel).
研究了烘烤温度、烘烤时间和预拉伸应变量对罩式炉退火工艺生产的各向同性钢的烘烤硬化性的影响，并与力学性能相当的冷轧烘烤硬化钢进行了对比。
The effects of baking temperature, baking time and prestrain on the bake hardenability and dent resistance of isotropic sheet steel and BH sheet steel produced by batch annealing were studied.
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