Enhanced ethanol sensing properties of TeO2/In2O3 core–shell nanorod sensors

TeO2/In2O3 core–shell nanorods were fabricated using thermal evaporation and sputtering methods. The multiple networked TeO2/In2O3 core–shell nanorod sensor showed responses of 227–632%, response times of 50–160 s, and recovery times of 190–220 s at ethanol (C2H5OH) concentrations of 50–250 ppm at 300 °C. The response values are 1.6–2.9 times higher and the response and recovery times are also considerably shorter than those of the pristine TeO2 nanorod sensor over the same C2H5OH concentration range. The origin of the enhanced ethanol sensing properties of the core–shell nanorod sensor is discussed.