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

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.