Japan's large number of sub-spot solar cell unit conversion efficiency reached 26.8%

Japan's large number of sub-spot solar cell unit conversion efficiency reached 26.8%

At the 72-fold condenser, the quantum efficiency of the quantum dot solar cell developed by Professor Okada Tosaka of the University of Tokyo’s Advanced Science and Technology Research Center reached 26.8%. In the past, the highest conversion efficiency of this type of solar cell was 21.2% at a concentration of 1,000 times.

Prof. Okada developed a cell with an open circuit voltage of 2.05 V, a short-circuit current density of 1193.3 mA/cm2, and a fill factor of 78.8%. These are the data measured by the UL Taiwan laboratory using a 5mm square unit.

Prof. Okada used a new structure to suppress heat generation during spotlight while improving conversion efficiency. Compared with compound multi-junction solar cells, the advantage of the quantum dot solar cell with an intermediate band method is that the amount of current is large, but the amount of heat generated due to the current amount is increased. Therefore, there is a problem that the output power decreases when the concentration magnification is increased.

Professor Okada then formed an InGaP layer on the quantum dot layer to absorb some of the light that had hit GaAs around the quantum dot. Since the quantum dot layer and the InGaP layer are connected in series, the amount of current can be reduced and the voltage can be increased.

In the future, Prof. Okada intends to increase the concentration ratio to confirm whether the effect of fever is decreasing. (Reporter: He Jiji, "Nikkei Electronics")

Food Additives


Food additives is a synthetic or natural substance added to food to improve the quality of food color, aroma, taste, and the needs of anticorrosion and processing. At present, there are 23 categories of food additives in China, including more than 2000 varieties, including acidity regulator, anticorrosive agent, defoamer, antioxidant, bleaching agent, puffing agent, coloring agent, color protecting agent, enzyme preparation, flavoring agent, nutritional fortifier, antiseptic, sweetener, thickener, aroma and so on.

Food additives have greatly promoted the development of the food industry and have been praised as the soul of the modern food industry, which mainly brings many benefits to the food industry. Food additives main functions are as follows:

Prevent metamorphism

For example, preservatives can prevent food spoilage caused by microorganisms, prolong the shelf life of food, and also prevent food poisoning caused by microbial contamination. Also such as: antioxidants can prevent or delay the oxidative deterioration of food, to provide food stability and storage resistance, but also can prevent the formation of potentially harmful oil automatic oxidation substances. In addition, it can also be used to prevent enzymatic browning and non enzymatic browning of foods, especially fruits and vegetables. These are of certain significance to the preservation of food.

Improvement of sensory properties of food

Appropriate use of coloring agent, color protecting agent, bleaching agent, edible spice, emulsifier, thickener and other food additives can obviously improve the sensory quality of food and meet people's different needs.

Keep improving the value of nutrition

It is of great significance to prevent malnutrition and nutritional deficiency, promote nutrition balance and improve people's health by adding certain food nutrition fortifier which belong to natural nutrition in food processing.

Increase the variety and convenience

As many as 20000 kinds of food are available to consumers in the market, although most of the products are processed by certain packaging and different processing methods, in the production project, some color, fragrance and flavour products have been added to different degrees in color, fragrance, flavoring and even other food additives. It is these many foods, especially the supply of convenience foods, that bring great convenience to people's life and work.

Convenience food processing

The use of defoamer, filter aid, stability and coagulant in food processing can be beneficial to the processing of food. For example, when using gluconic acid delta lactone as tofu coagulant, it can facilitate the mechanization and automation of tofu production.


Food Additives

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