Ta-Doped Sb2Te Allows Ultrafast Phase-Change Memory with Excellent High-Temperature Operation Characteristics

HighlightsPhase-change memory based on Ta-doped antimony telluride (Sb2Te) exhibits both high-speed characteristics and excellent high-temperature characteristics, allowing improved performance and new applications.The high coordination number of Ta and the strong bonds between Ta and Sb/Te atoms enhance the robustness of the amorphous structure, ensuring good thermal stability.Through the three-dimensional limit, the formation of small grains reduces the power consumption and improves the long-term endurance. AbstractPhase-change memory (PCM) has considerable promise for new applications based on von Neumann and emerging neuromorphic computing systems. However, a key challenge in harnessing the advantages of PCM devices is achieving high-speed operation of these devices at elevated temperatures, which is critical for the efficient processing and reliable storage of data at full capacity. Herein, we report a novel PCM device based on Ta-doped antimony telluride (Sb2Te), which exhibits both high-speed characteristics and excellent high-temperature characteristics, with an operation speed of 2 ns, endurance of>10(6) cycles, and reversible switching at 140 degrees C. The high coordination number of Ta and the strong bonds between Ta and Sb/Te atoms contribute to the robustness of the amorphous structure, which improves the thermal stability. Furthermore, the small grains in the three-dimensional limit lead to an increased energy efficiency and a reduced risk of layer segregation, reducing the power consumption and improving the long-term endurance. Our findings for this new Ta-Sb2Te material system can facilitate the development of PCMs with improved performance and novel applications.

Automated summary

Phase-change memory based on Ta-doped antimony telluride (Sb2Te) exhibits high-speed characteristics and excellent high-temperature characteristics, with good thermal stability and long-term endurance through the formation of small grains.