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Improving the Surface Roughness of Pickled Steel Strip by Control of Rolling Temperature

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Abstract

This investigation is to analyze the surface roughness problem of low carbon pickled steel strips from the view points of prior hot rolling conditions and the hot-rolled scales. The results showed that, compared with other parameters, the most important factor in hot rolling to affect the surface roughness was the rolling temperature. As the temperature was increased, the amount of the outer brittle α-Fe2O3 increased, leading to rough scale/substrate interface and rough surface after pickling. However, the effect of coiling temperature was almost negligible because no further rolling existed after that stage. Quantitative estimation showed that decrease in rolling temperature in this investigation reduced the surface roughness, Ra, from 1.06-1.78 μm to 0.88-1.10 μm after pickling in laboratory. Similar degree of improvement in roughness was also observed after pickling in mill.

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Acknowledgments

In China Steel Corporation, the authors are grateful to the operations of XRD by Mr. T. C. Huang, SEM by Mr. G. Y. Lee, pickling in laboratory by Mr. Y. T. Wang, and roughness tests by Mr. J. M. Huang.

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Authors and Affiliations

  1. Iron & Steel R&D Department, China Steel Corporation, Kaohsiung, Taiwan, ROC

    Yao-Nan Chang, Szu-Ning Lin & Horng-Yih Liou

  2. Technology Department, Chung Hung Steel Corporation, Kaohsiung, Taiwan, ROC

    Chu-Wei Chang

  3. Hot-Rolling Department, Chung Hung Steel Corporation, Kaohsiung, Taiwan, ROC

    Chia-Chan Wu

  4. Metallurgical Department, China Steel Corporation, Kaohsiung, Taiwan, ROC

    Ying-Chun Wang

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  1. Yao-Nan Chang
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  2. Szu-Ning Lin
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  3. Horng-Yih Liou
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  4. Chu-Wei Chang
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  5. Chia-Chan Wu
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  6. Ying-Chun Wang
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Correspondence to Yao-Nan Chang.

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Chang, YN., Lin, SN., Liou, HY. et al. Improving the Surface Roughness of Pickled Steel Strip by Control of Rolling Temperature. J. of Materi Eng and Perform 22, 322–329 (2013). https://doi.org/10.1007/s11665-012-0242-z

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  • DOI: https://doi.org/10.1007/s11665-012-0242-z

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