酸洗时间对热轧不锈钢酸洗板表面质量的影响

借助电化学方法、激光共聚焦显微镜和扫描电子显微镜等分析手段,研究了盐酸酸洗时间对热轧铁素体不锈钢表面质量的影响作用。结果表明:在实验条件下,随着酸洗时间的增加,酸洗后不锈钢表面平整程度增加,但酸洗时间过长存在较严重的晶间腐蚀现象;虽然酸洗后不锈钢的阴阳极极化曲线形状在弱极化区并没有发生太大的变化,但随着酸洗时间的增加,不锈钢在溶液中的点蚀电位和容抗弧半径均呈先增大后减小的趋势,而且当酸洗时间为50 s时,不锈钢酸洗后表面的耐蚀性最强。

Effect of Pickling Duration on the Surface Integrity of Hot-Rolled Stainless Steel Sheets During Pickling Process

Electrochemical methods.LSCM and SEM were performed to investigate the effect of pickling duration of hydrochloric acid on the surface integrity of hot-rolled ferritic stainless steel during pickling process.Research showed that as the time duration prolonged,the surface became smoother.However,long immersion duration resulted in local attack at grain boundaries.With the increase of pickling duration,the shapes of polarization curves in weak polarization area kept similar,but the pitting potential and the radiuses of capacitive loop increased first and then decreased.When the pickling duration was 50 s,the corrosion resistance of stainless steel was the best.