卷取工艺对22MnB5钢氧化铁皮组织演变及酸洗的影响

Effect of coiling process on microstructure evolution of iron oxide scale and pickling of 22MnB5 steel

以22MnB5热成形钢在不同热履历下的氧化行为作为研究对象,使用EBSD等技术对氧化铁皮物相进行了表征,运用热轧热履历模拟、酸洗电化学实验等研究手段对热轧卷取工艺对22MnB5氧化铁皮组织演变及酸洗的影响进行了研究。结果表明,卷取温度影响22MnB5的氧化铁皮结构和内氧化的产生倾向,进而对其酸洗性能造成影响。卷取温度越高,氧化铁皮越难以酸洗,内氧化倾向增加,酸洗时间增加,表面粗糙度增大。卷取温度低于600℃有利于提高22MnB5热轧板的酸洗效率和酸洗后的表面质量。

The oxidation behaviors of 22MnB5 hot forming steel under different thermal-historyies were investigated,the phase of iron oxide scale was characterized by EBSD and other techniques.The effects of hot rolling coiling process on microstructure evolution and pickling of 22MnB5 iron oxide scale were studied by hot rolling thermal-history simulation and pickling electrochemical experiments.The results show that the coiling temperature affects the structure of iron oxide scale and the tendency of internal oxidation of 22MnB5,which in turn affects its pickling performance.The higher the coiling temperature,the more difficult the pickling of iron oxide scale,the internal oxidation tendency increases,the pickling time increases and the surface roughness increases.Coiling temperature below 600℃ is conducive to improving the pickling efficiency of 22MnB5 hot rolled plate and the surface quality after pickling.