The Effect Of Electro Pickling Parameters On Surface Quality In Stainless Steel Plate Production


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Güraydın B., Birol B. , Ay O., Ekici H.

TURKISH PHYSICAL SOCIETY 37TH INTERNATIONAL PHYSICS CONGRESS, Muğla, Turkey, 1 - 05 September 2021, pp.150

  • Publication Type: Conference Paper / Summary Text
  • City: Muğla
  • Country: Turkey
  • Page Numbers: pp.150

Abstract

Stainless steel flat product is a finished or semi-finished product whose demand is increasing day by day in terms of our country and world market. With the developing rolling technology and control mechanisms, even 0.1 mm thickness can be reduced in cold rolling processes. Stainless steel is an engineering material that attracts investors due to its significant share in the world economy and increasing demand. For this reason, surface quality and efficiency are becoming increasingly important in the emerging competition. With the material thickness and increasing deformation rate, the final annealing temperature or time decreases in stainless steels as in every metallic material. The shortening of the pickling time, the increase in line speeds and the expectation of surface quality have caused many changes in stainless steel surface treatment lines. Electrolysis units are used in many processes. The disadvantage of the system is that half of the electrodes are consumed and dissolved together with the material during the loading of the plate. This significantly increases production costs. In addition, almost half of the supplied current is spent for the depletion of these electrodes. The aim of this study is to increase the surface quality and corrosion resistance by direct electrolysis. In this study, AISI 430 quality stainless steel was directly charged and cleaned by electrolysis in sulfuric acid solution and corrosion resistance, surface roughness, gloss and mass loss were investigated by Taguchi test method. Continuous and pulsed electrolysis were applied at different current densities to examine the effect of pulse in the electrolysis process.