Abstract：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.
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LI Xiao-liang, SHI Pei-yang, YUE Ying-ying, JIANG Mao-fa. Effect of Pickling Duration on the Surface Integrity of Hot-Rolled Stainless Steel Sheets During Pickling Process. , 2014, 21(3): 25-29.
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2014, Vol. 21 
