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结合H钢厂的实际情况,采用有限元分析法对新钢包温度场进行研究,进而采用ANSYS数值模拟软件对钢包从烘烤至周转过程进行了数值模拟,重点分析了预热烘烤对新钢包热状态及钢水温度的影响,并进行了试验验证。结果表明:新钢包预热烘烤25 h虽然达到红包状态,且包壁温度趋于热饱和,但是包底仍有蓄热升温空间,周转后钢包造成钢水的最大温降约10℃;预热烘烤55 h后,钢包整体趋于热饱和,周转后钢包造成钢水温降不到1℃,因此可知理想的预热烘烤时间为55 h,为炼钢厂钢包烘烤制度及出钢温度制度的制定提供了参考。
Combined with the actual situation of H steel mill, the finite element analysis of the new ladle temperature field was carried out, and then the use of ANSYS numerical simulation software to the ladle from the baking to the turn of the process of numerical simulation, focusing on the preheating of the new ladle Thermal status and the influence of molten steel temperature, and the experimental verification. The results show that although the new ladle is red-baked after being preheated for 25 h, the temperature of the cladding wall tends to be saturated with heat, but there is still room for thermal storage at the bottom of the ladle. The maximum temperature drop of molten steel after ladle is about 10 ° C after preheating After 55 h of baking, the whole ladle tended to be hot saturated, the temperature of ladle caused the temperature drop of molten steel less than 1 ℃ after the ladle was turned on, so the ideal preheating bake time was 55 h, which was the ladle bake system and tapping temperature System provides a reference.