Shandong Science ›› 2024, Vol. 37 ›› Issue (2): 47-54.doi: 10.3976/j.issn.1002-4026.20230101

• New Materials • Previous Articles     Next Articles

Enhanced thermoelectric properties of Nb-doped TiCoSb Half-Heusler alloys prepared by microwave method

ZHANG Ruipeng1(), KONG Jianbiao2, HOU Yangbo2, BO Lin1, WANG Wenying1, WANG Xinglong1, ZHAO Linghao1,3, ZHU Junliang1, ZHAO Degang1,*()   

  1. 1. School of Materials Science and Engineering, University of Jinan, Jinan 250024, China
    2. Heze Product Inspection and Testing Research Institute, Heze 274000, China
    3. Shenzhen Institute of Advanced Technology, Chinese Academy of Sciences, Shenzhen 518055, China
  • Received:2023-06-26 Published:2024-04-20 Online:2024-04-09

Abstract:

Along with the long preparation cycle time and high cost of conventional preparation methods, the inherent high thermal conductivity of TiCoSb Half-Heusler alloy limited its commercial application. Herein, Ti1-xNbxCoSb Half-Heusler alloys with low thermal conductivity were successfully prepared by microwave synthesis combined with rapid hot-pressing sintering, which substantially shortened the preparation cycle and increased the density of TiCoSb Half-Heusler alloys. Furthermore, we studied the effects of Nb substitution at Ti sites on the phase composition, composition distribution, and thermoelectric transport properties of Ti1-xNbx CoSb Half-Heusler thermoelectric materials. Additionally, the figure of merit(ZT) of Ti1-xNbx CoSb samples were considerably optimized under the combined effects of increasing power factor and decreasing lattice thermal conductivity. The results showed that the Ti0.93Nb0.07CoSb sample had a maximum ZT of 0.1 at 725 K, which was two orders of magnitude higher than that of the TiCoSb sample prepared by the same process.

Key words: Half-Heusler, Ti1-xNbx CoSb, microwave, thermoelectric properties

CLC Number: 

  • TN37

Open Access This article is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0), which permits third parties to freely share (i.e., copy and redistribute the material in any medium or format) and adapt (i.e., remix, transform, or build upon the material) the articles published in this journal, provided that appropriate credit is given, a link to the license is provided, and any changes made are indicated. The material may not be used for commercial purposes. For details of the CC BY-NC 4.0 license, please visit: https://creativecommons.org/licenses/by-nc/4.0