Microstructural and corrosion resistance characterization of hygienic grade austenitic stainless steel pipe welded joints for the food industry

Abstract

The characterization of hygienic grade welded joints using the GTAW process of AISI 304L stainless steel used in the food industry, was carried out, by electrochemical methods and metallography. Three different process qualities were evaluated to study the influence of colored oxides formed during the process on the corrosion resistance of the material. These results will allow us to determine the quality of the components currently manufactured and evaluate the possibility of carrying out surface treatments to improve corrosion resistance, with the final objective of increasing the quality of the products and reducing the need for their reprocessing.