Abstract
Herein, a high-performance ethanol functional nanosensor based on Cr-doped In2O3 nanofibers was produced via a one-step electrospinning method followed by annealing at 700 ℃. The combination of several systematic techniques showed that incorporation of Cr-dopant ions into In2O3 host lattice can effectively improve ethanol sensing capabilities of In2O3 nanofibers by reducing the operating temperature from 100 to 80 ℃, inducing additional oxygen vacancies, and increasing the content of chemisorbed oxygen ions at various Cr-doping levels. A comparison of the gas sensing performance findings of sensors based on the pure and Cr-doped In2O3 nanofibers at different doping levels of 0.5, 1, 1.5 mol% revealed that all Cr-doped sensors presented a high response and selectivity towards 50 ppm ethanol at 80 ℃ with a 1 mol% Cr-doped In2O3 sensor displaying the highest response of 12 which is 10 times higher than that of the pure In2O3 sensor. Furthermore, the response/recovery times of the 1 mol% Cr-doped In2O3 towards 50 ppm ethanol were 41/43 s while the minimum detection limit value was 2.19 ppm. With such rapid response kinetics, low detection limit, moisture resistant, Cr-doped sensors can be a promising active sensing layer for monitoring ethanol in real food environments.
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