Two types of dynamic strain aging (DSA) strengthening methods were investig
ated to determine their potentials fur industrial use. They are referred to
here as dynamic-static bake hardening (DSBH) and dynamic bake hardening (D
BH). For this purpose, a 0.06 pet Ti interstitial-free (IF) steel was rehea
ted to 900 degrees C and cooled at 12 degrees C/s to room temperature. It w
as then dynamically bake hardened in the temperature range 100 degrees C to
250 degrees C to strains of 2 to 8 pct at a strain rate of 10(-3) s(-1). T
he tensile properties were determined before and after these treatments. It
was found that the occurrence of DSA during dynamic baking led to signific
ant increases in work-hardening rate as well as in the final strength. The
results indicate that, for a given solute carbon level, the dynamically and
then statically aged samples have higher strengths than those that are bak
e hardened in the conventional way.