Dry ice is the solid form of carbon dioxide and is found at a temperature of -79°C. The raw material, namely carbon dioxide gas, is derived either from chemical processes or natural sources. When it comes into contact with food, it causes intense cooling. If it is released into the atmosphere due to temperature differences, it transitions directly into a gaseous state without liquefying, thus not posing pollution to the environment (sublimation phenomenon).
Properties:
- It serves as a natural refrigerant.
- It is odorless and free from microbes and odors.
- It exhibits high cooling efficiency.
- It does not leave moisture.
Applications:
- Storage and transportation of frozen products.
- Cooling of meals and beverages in airplanes and trains.
- Cooling during grinding processes.
- Meat chilling during processing.
- Visual effects in events, beverage presentations, etc.
Dry ice is provided in pellet form (16mm) and is transported in special packaging to maintain minimal losses. During application, it is usually used with spray bottles or specially designed nozzles for product cooling.
