Abstract
A traditional resistance spot weld process in combination with Multi-Ring Domed welding electrodes was applied to join AA5754-O to low carbon steel. The coach peel performance of welds was compared between the as-welded (unbaked) and post-paint bake condition (baked). The unbaked joints exhibited button pullout fracture mode, whereas the baked joints were severely weakened and demonstrated an interfacial fracture mode which is attributed to the baking process inducing thermal stress at the dissimilar material interface which cracked the semi-continuous oxide film inclusions at the edge of the solidified aluminum nugget to form a more continuous defect layer across the diameter of the aluminum nugget. These defects act as low energy crack paths under applied loads and reduce joint strength by promoting undesirable interfacial fracture in baked welds.
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