A Study on Low-Cost Case Hardening of Mild and Alloy Steels Utilizing Cassava Leaf Media

Conventional case hardening processes have major drawbacks in being expensive and hazardous to perform. A novel cyaniding technique has been developed to case harden steel which involves the use of cassava leaf. Cassava is ideal for use in this process as it contains varying degrees of cyanogenic glucoside (15-1000 mg of HCN per kg of cassava). The entire hardening process involves direct thermal decomposition of the HCN, which produced C and N gas that then diffused into the steel creating a hardened surface. Pulverized cassava leaf was involved in the pack-cyaniding of AISI 1018 and Nitralloy 135 within three varying process atmospheres. The use of barium carbonate (BaCO3) as an energizer was employed at the high temperature regime while barium chloride (BaCl2) was utilized at low temperatures. Vickers microhardness testing, microstructural characterization, and diffraction techniques were utilized for analysis. While no improvement was observed at low temperatures, processing within the high temperature regime showed significant hardening. The addition of BaCO3 to pulverized cassava leaf accelerated the hardening process by substantially increasing the resident surface microhardness while generating a shallow case layer distance. Diffusion theory was used to identify changes experienced with the variation in parameters. The presence of barium carbonate during processing decreased the diffusivity of hardening agents. This manifested in a very large, initial mass transfer of diffusing species localized in the case region followed by a minimum of any further increase in case depths, even as treatment time intervals were increased. The level of influence each parameter delivered was assessed using stepwise regression analysis and a unified model was constructed.