Copyright 2007 Camcarb Ltd.
Dry ice nuggets, block, pellets or slabs are being used for shipping (food products, aluminum parts or biological products). Dry ice slabs are predominantly used by airline caterers; pellets are typically used for smaller packages over shorter distances whereas nuggets are used to ship larger packages over longer distances.
Dry Ice For Shipping
Food Processing
with Dry Ice
with Dry Ice
Meat processors use Dry Ice (or Liquid CO2) to keep the meat temperature low and reduce spoilage while processing. Dry Ice has also been shown to preserve the freshness, color and flavour of hearts, livers and other offal products. In Sausage Manufacturing, dry ice keeps the sausage cold during grinding along with retarding the bacteria growth. Dry Ice is used in industrial processing of ground meats and sausages.
The baking industry use Dry Ice in their mixing process to retard yeast growth. Dry Ice also controls the dough temperature during mixing keeping BTUs consistent. As Dry Ice is bacteriostatic, food-grade and residue free, which combined with the fact that it is dry makes it a perfect addition to any food manufacturing process.
The baking industry use Dry Ice in their mixing process to retard yeast growth. Dry Ice also controls the dough temperature during mixing keeping BTUs consistent. As Dry Ice is bacteriostatic, food-grade and residue free, which combined with the fact that it is dry makes it a perfect addition to any food manufacturing process.
What is Dry Ice?
Dry ice is a yeast retardant. It is also bacteriostatic and fungiostatic and is excellent for removing biofilm. Meat processors and bakers use large quantities of dry ice for these properties. The Dry Ice is mixed in calculated doses into the mixers to keep the mixes cool, preventing the growth of bacteria and fungi and, in the case of baking mixes, to slow the leavening process. Dry Ice pellets are being used instead of direct LCO2 injection because their amount and weight are easier to control and the process is simplier and safer. As it is a dry product it does not add water to the mix
Shipping with
Dry Ice
Dry Ice
First and foremost a good quality insulated container is needed. Grocery store styrofoam coolers will not work well because they can break easily. It is recommended that a much thicker poly styrene box be used - this will reduce the amount of dry ice needed and allow extended shipping times due to reduced in sublimation.
Next, you need to consider the shipping temperature. Use Dry Ice for shipping FROZEN goods since Dry Ice will freeze everything in the shipping box.
When using Dry Ice plan on using 5 to 10 pounds for each 24-hour period depending upon the quality of the insulated shipping container. This will keep everything frozen in a container up to 15 quarts. For larger containers and greater shipping times multiply dry ice quantities by this rate. The best shipping container is a two-inch thick urethane insulated box tested to lose only 5 pounds for a 10-quart storage volume every 24-hours. Less thick or efficient insulation will need more Dry Ice because it will sublimate faster.
When packing items in the container put dry ice and the product as close together as possible with the dry ice on top. Fill any empty space with wadded newspaper or other packing materials as any "dead-air-space" will cause the Dry Ice to sublimate faster.
Dry Ice sublimation (changing from a solid to a gas) will vary depending on the outside temperature, air pressure (on an airplane with lower air pressure it will sublimate a little faster) and efficiency of the insulation. The more Dry Ice you have stored in the container, the longer it will last. Dry Ice, at -109.3°F or -78.5°C, will freeze and keep frozen everything in the container until it is completely sublimated. These frozen items will still take some extra time to thaw because they will have been so cold.
Next, you need to consider the shipping temperature. Use Dry Ice for shipping FROZEN goods since Dry Ice will freeze everything in the shipping box.
When using Dry Ice plan on using 5 to 10 pounds for each 24-hour period depending upon the quality of the insulated shipping container. This will keep everything frozen in a container up to 15 quarts. For larger containers and greater shipping times multiply dry ice quantities by this rate. The best shipping container is a two-inch thick urethane insulated box tested to lose only 5 pounds for a 10-quart storage volume every 24-hours. Less thick or efficient insulation will need more Dry Ice because it will sublimate faster.
When packing items in the container put dry ice and the product as close together as possible with the dry ice on top. Fill any empty space with wadded newspaper or other packing materials as any "dead-air-space" will cause the Dry Ice to sublimate faster.
Dry Ice sublimation (changing from a solid to a gas) will vary depending on the outside temperature, air pressure (on an airplane with lower air pressure it will sublimate a little faster) and efficiency of the insulation. The more Dry Ice you have stored in the container, the longer it will last. Dry Ice, at -109.3°F or -78.5°C, will freeze and keep frozen everything in the container until it is completely sublimated. These frozen items will still take some extra time to thaw because they will have been so cold.
Available in 3 mm high-density pellets, and 6 mm, 9 mm, 13 mm, 16 mm or 19 mm nuggets
Variety
Making Dry Ice Nuggets
Visit our Showroom @ 4270 Weston Road
DRY ICE FOR
SPECIAL EFFECTS
SPECIAL EFFECTS
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Dry Ice Production