Optimizing The Hot-dip Galvanizing Process Of Angle Bar Steel Product According To ISO 1461 Standard Using The Taguchi Method

Abstract

The objectives of this research were to determine the optimal values of the dipping temperature, the length of dipping time, and the dipping tilt angle in the hot-dip galvanizing process, which influence the thickness of the galvanized angle bar steel product, in accordance with the thickness standard of ISO 1461. This research used the Taguchi technique with an experimental design. The testing and validation stages were carried out based on the average temperature value, S/N ratio, and ANOVA test. The response factor is the galvanic thickness. Control factors consist of dipping temperature, length of dipping time, and dipping tilt angle of the steel during the galvanizing process. The results showed that the main factors that influence the galvanized thickness are the length of dipping time factor (B), which contributes to the difference in the S/N ratio of 85.94118%, and the dipping tilt angle factor (C), which contributes to changes in the S/N ratio of 13.60962%. The optimal value of the dipping temperature is 448°C, the length of the dipping time is 8 minutes, and the dipping tilt angle is 45°.