THE EFFECT OF REMAINING WATER LAYER ON FINAL TEMPERATURE OF STEEL PLATE DURING HOT ROLLING

1 RESL Ondřej
Co-authors:
1 POHANKA Michal
Institution:
1 Brno University of Technology, Faculty of Mechanical Engineering, Brno, Czech Republic, EU, ondrej.resl@vut.cz
Conference:
28th International Conference on Metallurgy and Materials, Hotel Voronez I, Brno, Czech Republic, EU, May 22nd - 24th 2019
Proceedings:
Proceedings 28th International Conference on Metallurgy and Materials
Pages:
355-360
ISBN:
978-80-87294-92-5
ISSN:
2694-9296
Published:
4th November 2019
Proceedings of the conference were published in Web of Science and Scopus.
Metrics:
46 views / 20 downloads
Abstract

Steel products like hot rolled steel plates or strips are widely used in industry or in other fields of human activity. Prediction and control of cooling during hot rolling are necessary to obtain the desired mechanical properties of the hot rolled steel. Spray and laminar cooling are common ways of cooling of the hot rolled strip on a run-out table in many steel industries today. Disadvantage of water cooling is remaining water on the surface of the steel strip that is accumulated and forms a water layer on upper surface. Due to the presence of the water layer, jets do not impact on the steel surface directly and the cooling intensity is changed.In this article, simulations of top and bottom cooling of the steel strip on the run-out table during hot rolling are performed using experimentally obtained boundary conditions. The experiment for obtaining boundary conditions is also described. Simulation with remaining water on the surface and simulation where the effect of the water layer was neglected are compared and the influence of the remaining water on the final temperature of the steel strip, which is an important parameter to control the quality of the final product, is investigated.

Keywords: Steel, temperature, water, cooling, heat transfer coefficient
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