【摘要】 首次选用 CIE1976 L* a* b* 色空间中的白度 H W* 作为不锈钢冷轧卷酸洗工艺后表面质量的评价指标 ,对酸洗工艺参数进行了正交试验和方差分析 ,通过 F检验判定出各工艺参数的显著性及其顺序 ,给出了酸洗工艺参数的优化结果 ,以指导不锈钢的实际生产工艺。 TG板材酸洗最佳工艺条件为 HNO3的质量分数 10 %、HF的质量分数 1.5 %、酸洗温度 6 5℃、酸洗时间 2 5 s,因子显著性顺序为 HF的质量分数 >酸洗温度 >酸洗时间 >HNO3的质量分数 ;WK板材酸洗最佳工艺条件为 HNO3的质量分数 12 %、HF的质量分数 2 .5 %、酸洗温度 6 5℃、酸洗时间 35 s,因子显著性顺序为 HF的质量分数 >HNO3的质量分数 >酸洗温度 >酸洗时间。因酸洗时间不显著 ,故酸洗时间可作为系统控制参数更多还原

【Abstract】 The authors first selected HW * in CIE1976 L *a *b * color space as evaluating indices of surface quality of stainless steel cold rolling coil after pickling. The orthogonal test and ANOVA were carried out to the pickling process parameters. By F test the significance and sequence of the process parameters were evaluated and the optimum results of the pickling process parameters for guiding the actual production were given. The optimum process condition of pickling on the TG stainless steel sheet is that HNO 3 10%, HF 1.5%, pickling temperature 65 ℃, the pickling time 25 s. Factor significance sequence is HF > pickling temperature > pickling time > HNO 3. The optimum process condition of pickling on the WK stainless steel sheet is HNO 3 12%, HF 2.5%, pickling temperature 65 ℃ and pickling time 35 s. Factor significance sequence is HF > HNO 3 > pickling temperature > pickling time. The pickling time is not significant. Hence the pickling time can be regarded as the system control parameter.更多还原