Effect of crystallizer structure on magnetic field distribution in melt

Wang, Hang; Jia, Yonghui; Le, Qichi; Ning, Shaochen; Hu, Chenglu

doi:10.1088/2053-1591/ab2264

Cited by 2 publications

(1 citation statement)

References 21 publications

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“…At present, the copper billets produced by the horizontal continuous casting method have the phenomenon of coarse grain on the bottom surface [1][2][3][4] , and it is easy to cause defects such as uneven deformation, "orange peel" and cracks on the bottom surface during the subsequent rolling process, which seriously affects the product quality and qualification rate of copper strip. In view of this phenomenon, the structure of the crystallizer has been studied, and it was found [5][6][7][8] that the internal cooling water of the lower crystallizer is heated during operation, which easily produces bubbles, air films and other substances, and it is difficult to discharge near the inner wall of the copper shell [9][10] .…”

Section: Introductionmentioning

confidence: 99%

Adjustment of the Coarse Grain Problem of the Horizontal Continuous Casting Slab by Optimizing the Crystallizer Structure

Liu

Zhang

Wang

2023

J. Phys.: Conf. Ser.

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This paper mainly focuses on the problem of coarse grain on the bottom surface of the red copper horizontal continuous casting billet, and tries to thicken the bottom end of the crystallizer by combining numerical simulation and industrial experiment, and indirectly improves the cooling strength of the bottom surface of the casting billet to solve the problem of grain coarseness. The results show that the optimum diameter of the lower inlet of the copper sleeve was 14.2 mm, when the diameter of the inlet increased from 11 mm to 14.2 mm, the cooling intensity of the lower part of the casting billet gradually increased, and the grain on the lower surface was significantly refined; and with the increase of the diameter of the water inlet, the average width of the columnar grain decreased from 1.94 mm to 1.64 mm, the grain size decreased, and the number of grains increased.

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