Optimization of postweld tempering pulse parameters for maximum load bearing and failure energy absorption in dual phase (DP590) steel resistance spot welds

2021 ◽  
Vol 803 ◽  
pp. 140713
Author(s):  
Imtiaz Ali Soomro ◽  
Srinivasa Rao Pedapati ◽  
Mokhtar Awang
Keyword(s):  
Energy Absorption ◽  
Maximum Load ◽  
Dual Phase ◽  
Spot Welds ◽  
Load Bearing ◽  
Pulse Parameters ◽  
Resistance Spot ◽  
Failure Energy ◽  
Resistance Spot Welds

Peak load and energy absorption of DP600 advanced steel resistance spot welds

2016 ◽  
Vol 44 (9) ◽  
pp. 699-706 ◽  
Author(s):  
H. L. Jaber ◽  
M. Pouranvari ◽  
R. K. Salim ◽  
F. A. Hashim ◽  
S. P. H. Marashi
Keyword(s):  
Energy Absorption ◽  
Peak Load ◽  
Spot Welds ◽  
Resistance Spot ◽  
Resistance Spot Welds

Influence of Paint Baking on the Energy Absorption and Failure Mode of Resistance Spot Welds in TRIP1180 Steel

2021 ◽  
Vol 143 (9) ◽  
Author(s):  
D. V. Marshall ◽  
D. Bhattacharya ◽  
J. G. Speer
Keyword(s):  
Energy Absorption ◽  
Failure Mode ◽  
Low Energy ◽  
Interfacial Failure ◽  
Spot Welds ◽  
Resistance Spot ◽  
Pull Out ◽  
Resistance Spot Welds ◽  
Tension Testing ◽  
Cross Tension

Abstract Resistance spot welds (RSWs) in advanced high strength steels frequently exhibit interfacial failure during cross-tension testing: a mode of fracture associated with low-energy absorption. Automotive assembly lines include a paint application and baking cycle after the vehicle assembly and joining processes to cure paint and any adhesives used for assembly. In this article, the effects of a typical baking cycle: 180 °C for 20 min, on the failure mode and energy absorption during cross-tension testing of RSWs made in a TRIP1180 steel are reported. Further, short-time baking cycles of 30 s, 90 s, and 4 min were employed to investigate how quickly these baking effects are activated. RSWs, which exhibited interfacial failure and a low-energy absorption of 30.9 J in the as-welded condition, saw a change in a failure mode to partial interfacial failure and a 260% increase in energy absorption after baking for 30 s. After baking for a longer time (4 min), welds failed by button pull-out and exhibited a 296% increase in energy absorption during cross-tension testing. Baking for the full 20 min resulted in no additional improvement than was observed in the 4 min condition. The mechanisms responsible for the majority of the improvement in weld performance during baking are found to be activated after only 30 s of baking.

Microstructures of magnetically assisted dual-phase steel resistance spot welds

2016 ◽  
Vol 21 (7) ◽  
pp. 555-563 ◽  
Author(s):  
Y. B. Li ◽  
D. L. Li ◽  
S. A. David ◽  
Y. C. Lim ◽  
Z. Feng
Keyword(s):  
Dual Phase Steel ◽  
Dual Phase ◽  
Spot Welds ◽  
Resistance Spot ◽  
Resistance Spot Welds ◽  
Magnetically Assisted
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