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为了成功地生产出铝饮料罐体用板,控制铝合金带材热轧阶段的制耳是关键性的必要条件。本研究以工业规模试验和试验室研究相结合,探讨了合金组元和工艺参数对制品显微组织、织构和制耳的影响。结果表明,最佳的制品基本上取决于:合金含铁量,铸锭均匀化温度,热轧终了温度,热轧带材退火时的加热速度。退火后的制耳水平取决于立方(+Goss)织构强度和材料几乎随机分布取向体积之间的平衡。优势的0°/90°制耳倾向通常与粗大并拉长的晶粒组织相关。描述显微组织-织构的演变模式是立方/Goss晶粒(在过渡带内规律地成核)和随机取向晶粒(在粗大第二相质点周围成核)之间的竞争。
In order to successfully produce aluminum beverage can board, the control of the aluminum strip during the hot rolling stage is a key requirement. In this study, an industrial scale test and laboratory research were combined to investigate the effect of alloy components and process parameters on the microstructure, texture and ear of the product. The results show that the optimal product basically depends on the amount of iron in the alloy, the homogenization temperature of the ingot, the end temperature of the hot rolling and the heating rate of the hot strip during annealing. The amount of otorn after annealing depends on the balance between the cubic (+ Goss) texture strength and the nearly randomly distributed orientation volume of the material. The dominant 0 ° / 90 ° ear loft tendency is usually associated with the coarse and elongated grain structure. The evolution mode describing the microstructure-texture is the competition between cubic / Goss grains (regularly nucleated in the transition zone) and randomly oriented grains (nucleated around the coarse second-phase particles).