Queen Mary University of London has been able to hold thirty times more energy by using a technique inspired by the art of making a croissant.
The technique of folding and pressing dough to create layered pasty has been applied to a polymer film capacitor and the results are better than the best performing commercially available dielectric capacitor, biaxially oriented polypropylene (BOPP).
Currently, there are three main energy storage options: batteries, electrochemical capacitors, and dielectric capacitors.
Dielectric capacitors can release energy quickly as they have ultra-high-power density. They are commonly used for mobile power systems. Unfortunately, they are limited to the amount of power that they can hold; however, this new unique technique will significantly increase its storage capacity.
Professor Mike Reece, another author of the study from Queen Mary University of London, said: "This finding promises to have a significant impact on the field of pulse power applications and could produce a step-change in the field of dielectric capacitors, so far limited by their low energy storage density."
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