文献类型：期刊文献

中文题名：特大型钢包烘烤过程包壳表面温度场研究

英文题名：Thermal Field on Shell Surface of Large Ladle During Baking

作者：张莉[1];徐宏[1];崔建军[1];廖礼宝[2];卢静[3]

机构：[1]华东理工大学化工机械研究所,上海200237;[2]宝山钢铁股份公司设备部,上海201900;[3]上海宝冶工程技术公司焊接研究室,上海200941

年份：2006

卷号：41

期号：11

起止页码：29

中文期刊名：钢铁

外文期刊名：Iron and Steel

收录：CSTPCD;;EI(收录号：20070410389250);Scopus;北大核心:【北大核心2004】；CSCD:【CSCD2011_2012】；

语种：中文

中文关键词：钢包;烘烤;温度场

外文关键词：ladle; baking; Thermal field

摘要：针对新型300 t钢包,采用现场测试和三维有限元数值模拟对烘烤阶段包壳表面的温度场进行了研究,有限元计算结果与现场测试数据吻合较好,所采用数值模型可靠准确地反映了实际情况。现场测试结果表明,钢包在烘烤阶段,包口处的包壳表面温度最高,其余部位温度相差不大。钢包烘烤10 h后投入运行,包壳表面的温度持续上升,仍处于蓄热状态。通过数值模拟得到新型钢包要经过30 h的烘烤才能达到稳态,烘包过程进行15 h后,包壳表面温升速率降低到小于5℃/h。
The temperature field on shell surface of the new type 300 t ladle during baking was studied by field measurement and three dimensional finite element analysis. The calculated results are in good agreement with the meas ured data, therefore the adopted numerical model can correctly describe the reality. The results of field measurement show that the highest temperature is at the ladle edge and at the other places the temperature is almost the same during baking. Temperature at the shell surface rises during operation after baking for 10 hours. It takes about 30 hours for such ladle to achieve temperature stability according to the results of FEA. The heating rate of the shell surface is decreased to less than 5℃/h after baking for 15 hours.