Corrosion Properties of Weld Metal in 304 Stainless Steel for Food Grade Using GTAW with Various Types of Backing Gas

Abstract

This study investigated the impact from nitrogen content in backing gases on the microstructure and corrosion resistance of food grade stainless steel weld metal. Three types of backing gases were employed: 100%Ar, 85%Ar+15%N2, and 100%N2. Statistical analysis using ANOVA revealed a significant effect from nitrogen content on the ferrite phase fraction within the weld metal microstructures (p-value = 3.5E-05), indicating a reduction in the ferrite phase with increasing nitrogen content. Moreover, increasing nitrogen content positively shifted the pitting corrosion potential, indicating enhanced corrosion resistance. Optical microscopy confirmed lower pit density in samples with nitrogen backing gas as compared with samples with argon backing gas. These findings underscore the crucial role of nitrogen content in backing gases at influencing microstructure and corrosion resistance in stainless steel weld metal, with higher nitrogen levels correlated with improved corrosion resistance.