Análisis del proceso de soldadura GTAW y su incidencia en las propiedades mecánicas en juntas a tope del acero AISI 304 empleadas en la industria alimenticia

Abstract

In the food industry, it has been observed that in the manufacture of hoppers there is no analysis of the mechanical properties in butt and bevel weld joints using AISI 304 stainless steel with ER308L, ER309L and ER316L filler material through a GTAW welding process. Among the most relevant mechanical properties we highlight the tensile strength MPa, Brinell hardness (HB) and absorbed energy (J), these mechanical properties can vary by the type of joint, thickness and filler material. The development of this investigative work is based on the AWS D1.6 standard, which establishes general welding parameters for stainless steels, for butt and bevel welding of the plate at 6 mm thickness, the root pass was required., the hot pass and the finish pass while for welding on 3mm thick plates, 2 root and finish passes were carried out. The mechanical tests were carried out in the body building development center of the city of Ambato and with the help of trained technicians, more precise data was obtained from each test carried out. The data obtained in the equipment were tabulated to relate them and to be able to determine which filler material gives us a better mechanical behavior when welding AISI 304 steels.