不锈带钢连续酸洗质量的改进措施  

Improvement Measures of Continuous Pickling Quality of Stainless Steel Strip

作　　者：李缠民 陈昌龙 武文斌 

机构地区：[1]攀长钢公司焊管钢丝厂,四川江油621701

出　　处：《特钢技术》2014年第3期49-52,共4页Special Steel Technology

摘　　要：不锈钢冷带在冷轧加工过程中要经过坯料酸洗和多次中间退火后酸洗。酸洗的质量直接决定着冷带产品的表面质量。通过对连续酸洗过程中的酸液配方、酸液温度、带钢运行速度及酸洗设备等方面进行优化、改进,解决了不锈带钢酸洗过程中存在的质量问题,为冷轧生产的正常进行提供了基础条件。Stainless steel cold strip will go through the blank pickling and repeatedly pickling after intermediate annealing in the cold rolling process. Pickling quality directly determines the surface quality of cold strip products. Through the optimization, improvement of acidizing fluid formula, acid temperature, strip operating speed and pickling equipment during the continuous pickling process, the quality problems existed in the pickling process of stainless steel strip were solved so as to provide fundamental condition for normal operation of cold rolling.

关 键 词：不锈带钢 连续酸洗 金属氧化物 酸洗缺陷 

分 类 号：TG178[金属学及工艺—金属表面处理]