This research aims to study abrasive wear behavior of diffusion layer by pack cementation on low carbon steel. Chemical compositions of pack cementation include 42wt% Ferro-silicon 17wt% sand 3wt% NH4Cl 12wt% clay and 26wt% Liquid glass. The specimens were heated in the induction furnace at 950?C and 1050?C for 20 and 30 hrs. Microstructure of diffusion layer was analyzed with Optical and Scanning Electron Microscopy and hardness of diffusion layer was tested with a Vickers indenter. The abrasive wear tests were carried out in a Dry Sand Rubber Wheel abrasion machine according to ASTM G65 standard. Results showed that the heating temperature of 1050?C for 20 hrs. yielded high hardness level of approximately 394.26HV0.02 and low average wear resistance of 0.0751g. The worn surface exhibited deep grooves. On the other hand the heated treatment for 30 hrs. yielded the highest diffusion layer of approximately 910?m and the microstructure of Fe5Si3 ?1 and ?Fe.

There is a difficulty in using chemical in disinfestations process in organic rice products therefore this research was aimed to study the optimal setting of infrared radiation heating for disinfestations in Organic Hom Mali Rice. Disinfestations process and rice storage were collected by surveying coupled with interviewing the rice milling enterprise. The infrared radiation heating used in this experiment was belt type with lamp power of 1000 watt. In this study Design of experimental technique was applied to generate the optimum setting of the infrared heating process. The experiments generated by Box Behnken design were 15 experiments and 2 replicate times therefore the total experiments were 30 times. The 3 factors include heating temperature gap between rice and infrared lamp and rice layer thickness. The result from statistical data analysis at reliability level of 95 % shown that the optimization value were heating temperature of 70 oC height of lamp above rice of 10 cm. and rice thickness of 0.5 cm insects mortality rate within 2-3 minutes. Rice after heating were subjected to naturally slow cooling by air therefore rice quality in a good condition without broken or cracking.