New insights into influencing variables of water atomisation of iron

Abstract

Trace amounts of surfactants have an acute influence on measured surface tension of melts and may influence viscosity. A water atomisation experiment was performed to investigate if variations of these elements could affect quality. Effects of water pressure, melt superheat, and sulphur content, iron scrap oxygen content, and aluminium content were studied. Responses studied were particle size distribution, apparent density, flow, powder chemistry, morphology, green density, and dimensional change. A large sulphur addition reduced the particle size, as a result of a reduction of surface tension, but the largest effect came from changing water pressure. Higher water pressures also resulted in powders with lower apparent density, lower flowrate, and reduced swelling during sintering. An empirical water atomisation model is proposed. Aluminium additions reduced the powder size standard deviation and increased the carbon content of the powder. A reduced powder size standard deviation was seen also for melts with raised superheating.