采用不同的轧制制度和220 ℃×10 min与280 ℃×5 min两种烘烤制度对1060CTP铝板基进行处理,通过极化曲线测试、显微硬度、室温拉伸等测试方法以及扫描电镜、金相显微的观察,研究冷轧变形量与烘烤处理对CTP铝板基微观组织、电解腐蚀性能以及力学性能的影响.实验结果表明,随轧制进行晶粒在首道次的基础上细化,首道次压下量越大,晶粒细化量越大,首道次压下率为58.2%时得到的铝板基晶粒细小均匀,腐蚀性能与力学性能都较好;铝板基在烘烤处理过程中对温度比较敏感,温度高的烘烤处理使铝板基的强度急剧下降,而伸长率相应增加,采用280 ℃×5 min烘烤处理后,韧窝大小较均匀,深度较深,塑性更好,耐印性也更高.%The 1060CTP aluminum plates were treated by different rolling systems and two different baking treatments of 220 ℃×10 min and 280 ℃×5 min. The effects of cold deformation and baking treatment on the microstructure, electrolytic corrosion properties and mechanical properties of CTP aluminum plates were studied through the polarization curves, microhardness, tensile property test, SEM and metallographic observation. The experimental results show that the grain size is larger than that of the first pass, and the larger the first sub-pressure, the finer the grain size. The aluminum plates have small and uniform crystal grains, and the corrosion and mechanical properties are better when the first reduction rate is 58.2%. The aluminum plate base is sensitive to the temperature during the baking process, and the high temperature baking treatment makes the strength of the aluminum base decrease sharply, while the elongation increase correspondingly. After baking at 280 ℃×5 min, the dimple size is more uniform, the depth is deeper, so the plasticity is better, and the resistance to printing is higher.
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