Welding is a fundamental technique for joining materials in industrial applications and large-scale construction. Various methods are employed to ensure robust connections. Resistance spot welding is ideal for thin sheets due to its speed, low cost, short processing times, and easy integration into automation systems. Stainless steel is widely used in many food and beverage industries because of its durability and ability to withstand diverse conditions. However, despite the existence of modeling approaches, predictive models linking weld parameters to the simultaneous improvement of stiffness and tensile strength in different joint regions remain limited in published studies. Many studies treat the weld as a single homogeneous region or focus primarily on general indicators such as tensile strength or weld diameter. The spatial variation in properties between the weld region, the heat-affected region, and the base metal is often not modeled separately. This study examines the effect of welding current and welding time on the mechanical properties of weld beads. Scanning electron microscopy (SEM) was also used to characterize the weld microstructure. The combination of mechanical evaluation and microstructural analysis provides deeper insight into the relationship between welding parameters and weld quality. Among the conditions studied (6–8 kA, 60–120 ms), the optimal parameters (6 kA, 120 ms) produced the maximum hardness of 178.16 HV observed in the weld zone and a tensile strength of 12 kN. The experimental results demonstrated that welding parameters significantly influence weld bead quality, and the optimization study allowed us to identify the parameters that achieve the best possible mechanical properties and optimal operating conditions. The experimental results demonstrated that welding parameters significantly influence weld bead quality, and the optimization study using Response Surface Methodology (RSM) allowed us to identify the parameters that achieve the best possible mechanical properties and optimal operating conditions.
Bourebbou et al. (Thu,) studied this question.
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