The Effect of Heat Input on the Microstructure and Mechanical Properties of Laser-Backing Welded X80 Steel

Abstract

The research and related tests aimed to investigate the effect of different heat inputs on the microstructure and properties of the joint when using laser-backing welding for X80 steel, with the purpose of guiding a reasonable adjustment of heat inputs to obtain a sound and high-quality joint, and ultimately laying the foundation for the engineering application of laser-backing welding. The fiber-laser-backing welding is performed on a 22 mm thick X80 steel, before which a groove is prepared and assembled; joints were obtained under different heat inputs (162, 180, 210, 270 J/mm) with orthogonal combinations of laser power and welding speed. The microstructure and properties of the joints were characterized by using an optical microscope, scanning electron microscope, and microhardness tester. According to this investigation, the morphology of the joint is directly affected by the heat input, and insufficient heat input (<180 J/mm) will lead to an unacceptable weld profile. The width of the weld and heat-affected zone gets bigger as the heat input increases. The hardness nephograms of the joints under different heat inputs show that the weld has the highest hardness, followed by the coarse-grain heat-affected zone and the fine-grain heat-affected zone, sequentially. The less heat input, the lower the joint hardness; when the heat input increases to 270 J/mm, the coarse-grain zone near the fusion line shows obvious hardening. In addition, heat input also affects the impact toughness of the weld. The grain size of X80 steel with a lower content of niobium easily becomes coarse under excessive heat input (270 J/mm), resulting in the degradation of the grain-boundary slip ability; hence, the impact toughness of the joint deteriorates. The optimal heat input of 210 J/mm was identified, achieving a grain size of nearly 14 µm and providing a balanced combination of lower strength and higher impact toughness.