University of Oulu

A Kaijalainen et al 2021 IOP Conf. Ser.: Mater. Sci. Eng. 1121 012005

Texture evolution during cold forming of rectangular hollow section

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Author: Kaijalainen, A1; Javaheri, V1; Nousiainen, O1;
Organizations: 1Materials and Mechanical Engineering, Centre for Advanced Steels Research, University of Oulu, Oulu, Finland
2SSAB Europe, Hämeenlinna, Finland
Format: article
Version: published version
Access: open
Online Access: PDF Full Text (PDF, 6.2 MB)
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Language: English
Published: IOP Publishing, 2021
Publish Date: 2021-04-15


This work aims to study the effect of cold forming on the texture evolution during the manufacturing of rectangular hollow sections. Conventional TMCP steel and a direct-quenched steel in 420 MPa strength level are compared. The texture was characterized at the centerline (S=0) and both surfaces (S=0.8) for base material, four flat side and one corner samples of the rectangular hollow section. The results show that the flat sides of both steels have the minor intensity of ~{554}<225> and ~{112}<110> texture components and an intense texture component of ~{001}<110> in the centerline. Generally, any significant difference between four flat size samples was not found and texture intensities of the conventional TMCP steel were slightly sharper compared to direct-quenched steel. The most important change is observed with the inner corner samples, where the randomly oriented texture in the base material and flat side samples changes to the {110}<111>/<112>> shear texture components.

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Series: IOP conference series. Materials science and engineering
ISSN: 1757-8981
ISSN-E: 1757-899X
ISSN-L: 1757-8981
Volume: 1121
Article number: 012005
DOI: 10.1088/1757-899X/1121/1/012005
Host publication: The 19th International Conference on Textures of Materials (ICOTOM19 2021) 1st – 4th March 2021, Virtual Conference, Japan
Conference: International Conference on Textures of Materials
Type of Publication: A4 Article in conference proceedings
Field of Science: 216 Materials engineering
Copyright information: © 2021 The Authors. Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.