Food processing

Dry ice is a game-changer in food processing. By rapidly freezing food items with dry ice during transport, food processors ensure that products remain frozen, safeguarding against spoilage and maintaining food safety standards.

In addition to flash freezing, dry ice is used to preserve the freshness of food products during processing. Dry ice inhibits bacterial growth during critical stages of production, ensuring that each product meets rigorous quality standards. With dry ice, food processors can streamline their operations while upholding the highest levels of food safety and freshness.

In addition, dry ice is used for controlling fermentation. By slowing down yeast activity, dry ice grants artisans and food technologists unparalleled control over fermentation, resulting in superior products with consistent quality.

Transportation at a controlled temperature (food, pharmaceutical products, biological material)

Transport of goods at a controlled temperature is often preferred to be made with dry ice. The reason lies on the fact, that by this way you simply avoid relying on fridge vans, which are more operational costly and also require the constant use of the motor of the vehicle. Any issue arising during transport with a fridge van may have serious repercussions on the quality of products, thus ensuring safe transport is of the utmost importance.

Further, in small excursions, dry ice if properly packed can substitute for the grocery-store-bought ice bags that leave messy pools of floating liquids. Personal food storage with a well-insulated cooler that prevents heat transfer can keep dry ice cold for several days. Thus, for road trips and camping trips, dry ice may provide refrigeration for several days, depending on the used quantity.

Catering

Dry ice is extensively used in the catering business and especially in airline catering. The airline industry caters food and beverages for travellers – particularly internationally – on long flights where multiple meals are a required service. Dry ice over wet ice offers a less messy alternative with greater longevity to withstand the long hours necessary to keep food and beverages cold in the air.

Further, wet ice is prohibited on airlines, but dry ice is acceptable if packed correctly. A simple cooler bag inside insulated luggage is enough to get a personal shipment of food from point A to B via airline travel. The Hellenic Civil Aviation Authority allots 5 kilos of dry ice or less, visibly labelled “dry ice” or “carbon dioxide, solid” with approval by the airline to be a prerequisite prior to departure.

Pharmaceuticals

Dry Ice is a popular solution for maintaining the integrity of pharmaceuticals during shipping and distribution. The use of dry ice ensures that the samples remain at the appropriate temperature required for preservation and analysis, preventing any degradation or contamination of the samples.

Special effects

Dry ice creates a fog effect because of its cold temperature (-78.5 °C). When immersed in hot water, it creates a cloud of water vapour fog. When the water is colder than 15 °C, the fog effect stops but the dry ice continues to sublimate and bubble. In general, it will last longer on a damp day than on a hot dry day.

Winery

Dry ice is used in winery for transportation of the grapes from the vineyards preventing exposure to high temperatures and the start of fermentation or rapid fermentation. Dry ice reduces the possibility of deterioration due to oxidation and maintains the quality of the grapes. Dry ice is also used and during the wine making process, as it can slow the fermentation rate and help prevent bacterial growth.

Metal shrinking for fit and assembly

Dry Ice is used to create a temporary thermal contraction of the metal parts (shrink fitting). The dry ice causes the metal to contract, getting smaller in its dimensions, which allows it to be easily fitted onto another object with greater accuracy.

Dry ice blasting

Dry ice blasting is an innovative cleaning solution powered by the formidable properties of dry ice. The CO2 gas released from dry ice effectively cleans machinery and all surfaces without leaving any residue behind. Dry ice blasting eradicates contaminants with ease, ensuring that environments remain pristine and in particular in the food industry, compliant with stringent hygiene standards.