A novel battery component that uses food-based acids found in sherbet and winemaking could make lithium-ion batteries more efficient, affordable and sustainable.
The prototype, developed and patented by UNSW chemists, reduces environmental impacts across its materials and processing inputs while increasing energy storage capability.
The single-layer pouch cell currently being optimised is similar to what you’d use in a mobile phone, only smaller, says lead researcher Professor Neeraj Sharma from UNSW Science.
“We’ve developed an electrode that can significantly increase the energy storage capability of lithium-ion batteries by replacing graphite with compounds derived from food acids, such as tartaric acid [that occurs naturally in many fruit] and malic acid [found in some fruit and wine extracts].”
Food acids are readily available, typically less aggressive and contain the necessary functional groups or chemical characteristics, he says.
“Our battery component could potentially use food acids from food waste streams, reducing their environmental and economic impact. Its processing uses water rather toxic solvents, so we’re improving the status quo across multiple areas.”
Food waste costs the Australian economy around $36.6 billion each year and accounts for about three per cent of annual greenhouse gas emissions.
“By using waste produced at-scale for battery components, the industry can diversify their inputs while addressing both environmental and sustainability concerns,” Prof. Sharma says.
SOURCE: UNSW Sydney
