酸洗工艺对热轧板氧化铁皮的影响  

Effect of Pickling Process on Oxidation Scale of Hot Rolled Plate

作　　者：姚艳玲[1] 

机构地区：[1]包头职业技术学院材料工程系,内蒙古包头014030

出　　处：《铸造技术》2017年第12期2980-2984,共5页Foundry Technology

摘　　要：利用立式光学显微镜、扫描电镜和X射线衍射仪研究了不同酸洗工艺对热轧板试样的清洗效果。结果表明,终轧温度的升高会显著加剧材料表面的氧化程度。酸洗不足试样表面微观形态为基体和氧化铁皮,且其表面有Fe_2O_3和Fe_3O_4两种氧化物。酸液浓度可以显著影响试样表层氧化铁皮的酸洗效果,热轧板的最佳酸洗工艺为:在浓度为200 g/mL的75℃酸液中浸没45 s。The vertical optical microscope（OM）, scanning electron microscope（SEM） and X-ray diffraction（XRD） were used to study the effects of different pickling process on the samples after heat treatment. The results show that the final rolling temperature will significantly increase the degree of oxidation of the surface of the material. The micro-morphology of the pickling insufficient sample are substrate and oxide scale（Fe2O3 and Fe3O4）. The acid concentration has a significant influence on the pickling effect, and the optimum pickling process is as follows： immersion for 45 s at an acid concentration of 200 g/ml in 75 ℃.

关 键 词：酸洗工艺 氧化铁皮 热轧板 

分 类 号：TG335.11[金属学及工艺—金属压力加工]