Abstract
The factors determining the contribution of fillets to the mechanical properties of brazed joints are systematically analysed. A model is proposed for evaluating the contribution of fillets in the tensile test. The mechanical properties of the joints are influenced by: the geometrical factor α, which determines the ratio of the fracture areas S1 (fillet) and S2 (joint) α = S1/S2; structural and technological factors which determine the chemical composition of the joint, fillets, and also their dimensions and structure. The contribution of the fillets to the mechanical properties of the joints may be equal to 10–70%. In brazing heat exchangers at α = 0.5–0.8, the contribution of the fillets to the mechanical properties does not exceed 10%, and the special features of the technology have a controlling effect.
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