酸洗工艺对热轧酸洗板表面质量影响机理研究

采用现场酸洗工艺研究了热轧SPHC钢的酸洗行为及机理。结果表明，酸洗后试样表面明暗程度与粗糙度有关；在酸液温度65 ℃、酸液浓度170 g/L条件下，酸洗速度的提高改善了酸洗效果，最佳酸洗速度为120 m/min；在酸液温度65 ℃、酸洗速度120 m/min条件下，提高酸洗浓度至220 g/L，基体界面平直度恶化，造成“过酸洗”；在酸液浓度170 g/L、酸洗速度120 m/min时，提高酸液温度至80 ℃，出现“过酸洗”现象；平整、开卷过程造成的氧化铁皮微裂纹对酸洗过程产生良好的推进作用。

Study on the effect mechanism of pickling process on surface quality of hot rolled pickling plate

Pickling behaviors and mechanism of hot rolled pickling plate SPHC were investigated by simulating pickling conditions in site production in this paper.The results show that brightness of surface of sample after pickling is related to its surface roughness.Under the condition of the acid temperature of 65 ℃ and acid concentration of 170 g/L,pickling quality is improved by increasing pickling speed with the optimum pickling speed of 120 m/min.Straightness of interface deteriorated obviously when acid concentration is increased to 220 g/L with acid temperature of 65 ℃ and pickling speed of 120 m/min,resulting in over pickling.When acid concentration is 170 g/L and acid washing rate is 120 m/min,and acid temperature is increased to 80 ℃,phenomenon of over pickling can be observed.Microcracks of oxide scale caused by process of leveling and unwinding have a promoting effect on pickling.