Published June 25, 2012 | Version v1
Journal article

Improvement of thermoelectric properties of WO3 ceramics by ZnO addition

  • 1. School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031 (China)
  • 2. School of Electrical Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031 (China)

Description

Highlights: ► Doping WO3 with ZnO can promote the grain growth and the densification. ► The addition of ZnO into WO3 raises the electrical conductivity by about two orders of magnitude. ► There exists an optimum doping concentration of ZnO in WO3 for obtaining the best power factor. ► The power factor of the sample is at least ten times larger than the data in our last paper. ► The thermoelectric properties of WO3 are greatly enhanced by the addition of ZnO. - Abstract: The thermoelectric properties of tungsten trioxide (WO3) ceramics doped with zinc oxide (ZnO) were investigated from 473 to 973 K. The results revealed that doping WO3 with ZnO could promote the grain growth and the densification. Moreover, the addition of ZnO into WO3 obviously raised the electrical conductivity (σ) of the ceramics by about two orders of magnitude with only slightly decreasing its absolute value of the Seebeck coefficient (|s|). Thus, the magnitude of the power factor (σs2) was enhanced tremendously by adding ZnO. In addition, there was a second phase (ZnWO4) segregation at the grain boundaries in the samples containing more than 0.5 mol% ZnO, which inhibited the further grain growth and reduced the σ and |s|. Therefore, there existed an optimum doping concentration of ZnO in WO3 for obtaining a better power factor.

Availability note (English)

Available from http://dx.doi.org/10.1016/j.jallcom.2012.03.022

Additional details

Identifiers

DOI
10.1016/j.jallcom.2012.03.022;
PII
S0925-8388(12)00503-8;

Publishing Information

Journal Title
Journal of Alloys and Compounds
Journal Volume
527
Journal Page Range
p. 204-209
ISSN
0925-8388
CODEN
JALCEU

Optional Information

Copyright
Copyright (c) 2012 Elsevier Science B.V., Amsterdam, The Netherlands, All rights reserved.