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

Abstract

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.