Microstructure and texture evolution during recrystallization of low-carbon steel sheets

Abstract

Aluminum killed low-carbon steel sheets were cold rolled at different reduction ratios and annealed using different temperatures and holding time. The Vickers hardness was examined. The results show that when cold rolling reduction ratios increase from 40% to 81%, recrystallization temperatures decrease from 602 °C to 572 °C during 4 h isochronal annealing, as well recrystallization holding time decreases from 117 min to 5 min during isothermal annealing at 610 °C. All recrystallization temperatures and holding time can be calculated using the annealing experiment results. Microstructure was examined through electron backscattered diffraction (EBSD). The results show that as rolling direction preferentially grows, equiaxed grains grow into cake-type during recrystallization. Cake-type grains are more beneficial to obtaining ideal <111>//ND (normal direcrtion) orientation texture. {111} orientation grains nucleate and grow up preferentially. Deformation grains of {111}<110> orientations grow into new recrystallization grains of {111}<123> and {111}<112> during recrystallization. Texture formation can be explained by directional nucleation.