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Dry ice advantages
Carbon dioxide (CO2) snow, also known as dry ice, is a very effective and easy-to-use cooling medium with a wide variety of potential applications. It is ideal for cooling dairy, meat, frozen and other perishable food products during transportation. It is also invaluable in food processing, for instance to cool heat-sensitive materials during grinding, to shrink-fit foods and to vacuum-pack cold traps. Dry-ice pellets are ideal for blast-cleaning machinery. And when dry ice sublimates, it turns directly into gas – without passing through a liquid phase – which can be an exciting special effect at a party.
At atmospheric pressure, liquid carbon dioxide converts to solid carbon dioxide snow at ¬79ºC (¬109ºF). The snow can then be compressed under high pressure to form blocks or pellets.
Properties of dry ice
Flavourless and odourless
No residue, thanks to sublimation
Germ and bacteria-free
Easy to control because it is heavier than air
Does not require a power supply to release/maintain cooling power
More than three times colder than water ice.