Deep Tech

How a South Korean University Team Is Turning Industrial Air Into Power

A turbine-inspired generator shows how overlooked industrial airflow could quietly become a new source of usable power

Updated

February 3, 2026 11:23 AM

Campus building of Chung-Ang University. PHOTO: CHUNG-ANG UNIVERSITY

Compressed air is used across factories, data centers and industrial plants to move materials, cool systems and power tools. Once it has done that job, the air is usually released — and its remaining energy goes unused.

That everyday waste is what caught the attention of a research team at Chung-Ang University in South Korea. They are investigating how this overlooked airflow can be harnessed to generate electricity instead of disappearing into the background.

Most of the world’s power today comes from systems like turbines, which turn moving fluids into energy or solar cells, which convert sunlight into electricity. The Chung-Ang team has built a device that uses compressed air to generate electricity without relying on traditional blades or sunlight.

At the center of the work is a simple question: what happens when high-pressure air spins through a specially shaped device at very high speed?  The answer lies in the air itself. The researchers found that tiny particles naturally present in the air carry an electric charge. When that air moves rapidly across certain surfaces, it can transfer charge without physical contact. This creates electricity through a process known as the “particulate static effect.”

To use that effect, the team designed a generator based on a Tesla turbine. Unlike conventional turbines with blades, a Tesla turbine uses smooth rotating disks and relies on the viscosity of air to create motion. Compressed air enters the device, spins the disks at high speed and triggers charge buildup on specially layered surfaces inside.

What makes this approach different is that the system does not depend on friction between parts rubbing together. Instead, the charge comes from particles in the air interacting with the surfaces as they move past. This reduces wear and allows the generator to operate at very high speeds. And those speeds translate into real output.

In lab tests, the device produced strong electrical power. The researchers also showed that this energy could be used in practical ways. It ran small electronic devices, helped pull moisture from the air and removed dust particles from its surroundings.

The problem this research is addressing is straightforward.
Compressed air is already everywhere in industry, but its leftover energy is usually ignored. This system is designed to capture part of that unused motion and convert it into electricity without adding complex equipment or major safety risks.

Earlier methods of harvesting static electricity from particles showed promise, but they came with dangers. Uncontrolled discharge could cause sparks or even ignition. By using a sealed, turbine-based structure, the Chung-Ang University team offers a safer and more stable way to apply the same physical effect.

As a result, the technology is still in the research stage, but its direction is easy to see. It points toward a future where energy is not only generated in power plants or stored in batteries, but also recovered from everyday industrial processes.

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Ecosystem Spotlights

Startup HyveGeo: Can Desert Soil Be Made Productive Again?

HyveGeo’s approach to restoring degraded land stands out at the FoodTech Challenge

Updated

January 21, 2026 11:09 AM

Clusters of sandstone buttes in Monument Valley, Colorado Plateau. PHOTO: UNSPLASH

HyveGeo, a climate-focused startup, has been named one of the global winners of the FoodTech Challenge, an international competition designed to surface practical technologies that strengthen food systems in arid and climate-stressed regions.

The FoodTech Challenge (FTC) is based in the UAE and brings together governments, foundations and agri-food institutions to identify early-stage solutions that address food production, land degradation and resource efficiency. Each year, hundreds of startups apply from around the world. In 2026, more than 1,200 teams from 113 countries submitted entries. Only four were selected.

HyveGeo stood out for its approach to one of agriculture’s hardest problems: how to make desert soil usable again. Founded in 2023 by a group of scientists and researchers, the Abu Dhabi-based company focuses on regenerating degraded land using a process built around biochar, a carbon-rich material made from agricultural waste, enhanced with microalgae. The aim is to accelerate soil recovery in environments where water is limited and land has been heavily stressed.

What caught the judges’ attention was not just the technology itself, but the way it links several challenges at once. The system turns waste into a usable soil input, reduces the time it takes for land to become productive and locks carbon into the ground instead of releasing it into the atmosphere. In short, it addresses land degradation, food production and climate pressure through a single framework.

As a winner of the FoodTech Challenge, HyveGeo will share a US$2 million prize with the other selected startups. Beyond funding, the company will also receive support from the UAE’s innovation ecosystem, including research backing, pilot projects, market access and incubation services to help move from testing into wider deployment.

The team’s plans focus on scaling within the UAE first. HyveGeo aims to work across Abu Dhabi’s network of farms and gradually expand into other arid and climate-stressed regions. Its longer-term target is to restore thousands of hectares of degraded land and contribute to carbon removal through soil-based methods.

Placed in a broader context, HyveGeo’s win reflects a shift in how food and climate technologies are being evaluated. Instead of chasing dramatic breakthroughs, competitions like the FTC are increasingly backing systems that connect waste, land, water and carbon into something usable on the ground. Not futuristic agriculture, but practical repair work for environments that can no longer rely on old farming assumptions. If that direction continues, the next wave of food innovation may be less about spectacle and more about quiet, scalable fixes for places where growing food has become hardest.