University of Oulu

Laitila, J., Keränen, L. & Larkiola, J. Effect of enhanced weld cooling on the mechanical properties of a structural steel with a yield strength of 700 MPa. SN Appl. Sci. 2, 1888 (2020).

Effect of enhanced weld cooling on the mechanical properties of a structural steel with a yield strength of 700 MPa

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Author: Laitila, Juhani1; Keränen, Lassi1; Larkiola, Jari1
Organizations: 1Materials and Production Engineering, Faculty of Technology, University of Oulu, Pentti Kaiteran Katu 1, 90570, Oulu, Finland
Format: article
Version: published version
Access: open
Online Access: PDF Full Text (PDF, 1.4 MB)
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Language: English
Published: Springer Nature, 2020
Publish Date: 2020-11-26


In this study, we present the effect of enhanced cooling on the mechanical properties of a high-strength low-alloy steel (having a yield strength of 700 MPa) following a single-pass weld process. The properties evaluated in this study include uniform elongation, impact toughness, yield, tensile and fatigue strengths alongside the cooling time of the weld. With the steel used in this study, the enhanced cooling resulted in a weld joint characterized with excellent cross-weld uniform elongation, yield and fatigue strength. The intensified cooling reduced the time it takes for the weld to reach 100 °C by around 190 s. Not only the fusion line of the weld was less pronounced, but also the grain size of the CGHAZ was greatly refined as a result of the enhanced cooling. The results indicate that combining external cooling to the welding processes can be beneficial for the studied high-strength steel.

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Series: SN applied sciences
ISSN: 2523-3963
ISSN-E: 2523-3971
ISSN-L: 2523-3963
Volume: 2
Issue: 11
Article number: 1888
DOI: 10.1007/s42452-020-03695-x
Type of Publication: A1 Journal article – refereed
Field of Science: 214 Mechanical engineering
Funding: Open access funding provided by University of Oulu including Oulu University Hospital. This study was funded by Business Finland.
Copyright information: © The Author(s) 2020. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit