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This research was aimed to study factors affecting heat treatment of AISI 304 austenitic stainless steel under high natural acidity and high temperature conditions for using in the agricultural product processing which affect the weight loss after the experiment. This research applied the 23 factorial design consisting of 3 independent factors, including temperatures, holding time, and quenching fluids. In each factor, there are two experimental levels: temperature factor levels at 560 °C and 650 °C, the holding time of 20 and 40 minutes and the quenching fluids: cold water and heat-treatment oil. The Pin-on-Disc method was applied to determine the weight loss. The experimental conditions in this study were the temperatures of 70 - 80 °C and natural acidity at pH 3 - 3.5. The study found that all factors statistically significantly affected the weight loss of the stainless steel and the temperature of 650 °C, the holding time of 40 minutes and cooling in water was the most weight loss resistance. Moreover, there was a interaction of the factors, the temperatures and holding time, which affect the weight loss, and they were also significantly statistically. A mathematical model for lost weight estimation from the independent variables was formulated. The results showed that there was a 95% confidence interval, equivalent to ±0.00623 g. of the weight loss value.
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