Dry ice manufacturing
The dry ice production process consists of compressing the carbon dioxide gas to its liquefaction. The liquid CO2 is injected into the ice making cylinder to dry 14 – 19 bar, where it expands to atmospheric pressure in carbon dioxide snow. Dry ice is then composed of carbon dioxide (carbon dioxide) in the solid state and is much heavier than normal ice. A block of dry ice can be fragmented into pieces of varying size, or cut in slices, to adapt to any type of packaging.
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Cooling power : 150 kcal / kg ( nearly twice that of water ice);
It has a bacteriostatic and fungistatic action on microbiological plant life.
no moisture residues on products with which it is in contact;
The dry ice keeps the frozen or fresh food thanks to its extremely low temperature, and can be used in place of the normal ice, having the benefit of not releasing water but gas, that sublimates.
At the same weight with the normal ice cools off about 15 times longer and can last up to 5 times.
The dry ice has the important property of being inhibitor of bacteria preserving all those products that meet the deterioration, in particular:
- Ice cream and frozen in general
- Milk fresh cheeses yogurt and dairy products
- Fresh fish, frozen and seafood
- Fruit and vegetables
- Sweet and pastries
- Meat red, white, sausages…
Dry ice is also widely used for dry ice cleaning in industry and special effects.
So summing up the various areas of application:
- Cooling and food transport
- Procurement airline, railway and general trasport
- Storage of laboratory specimens, medicines, chemicals, hospital and chemical application activity
- Food meat industry
- Beverage carbonation
- Fermentation, various chemical processes, dermatological and pharmaceutical
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