采用拉伸试验、硬度测试和扫描电镜观察,分析了取样方向、平行长度、烘烤温度和烘烤时间对MR T-3 BA和MR T-4 CA两种镀锡板的屈服强度、显微组织和硬度的影响。结果表明:取样方向对两种镀锡板的屈服强度测试结果影响较大,MR T-3 BA镀锡板在0°方向上的屈服强度高于90°和45°方向上的,MR T-4 CA镀锡板在90°方向上的屈服强度高于0°和45°方向上的;不同平行长度条件下,两种镀锡板的屈服强度测试结果没有明显变化;随烘烤温度的升高,MR T-3 BA镀锡板的屈服强度和硬度均呈上升趋势,晶粒变细,MR T-4 CA镀锡板的屈服强度略有减小,硬度和显微组织无明显变化;烘烤时间对两种镀锡板的屈服强度、硬度和显微组织影响不大。

By means of tensile test,hardness testing and scanning electron microscope observation,the effects of sampling direction,parallel length,baking temperature and baking time on the yield strength,microstructure and hardness of MR T-3 BA and MR T-4 CA tinplates were analyzed.The results showed that the sampling direction had a great influence on the yield strength of the two tinplates.The yield strength of the MR T-3 BA tinplate in the 0°direction was higher than that in the 90°and 45°directions,and the yield strength of the MR T-4 CA tinplate in the 90°direction was higher than that in the 0°and 45°directions.Under the condition of different parallel lengths,the yield strength of the two tinplates had no significant difference.With the increase of baking temperature,both the yield strength and hardness of MR T-3 BA tinplate showed an upward trend,and the grains became finer,while the yield strength of MR T-4 CA tinplate decreased slightly,and its hardness and microstructure did not change significantly.The baking time had little effect on the yield strength,hardness and microstructure of the two tinplates.