The ice of the future

Dry ice is carbon dioxide in solid form, i.e., frozen CO2. When compressed under high pressure, dry ice can be produced in the form of blocks or pellets of different size.

When used, these blocks or pellets sublimate – i.e., they transform directly from the solid to the gas state, with no intermediate liquid state. In doing so, the air is displaced.

Dry ice is ideally suited for refrigerating in the areas of dairies, meat processing plants, freezing operations, and in preserving other perishable food products during transportation. It is of importance in the foods processing industry, too, where it is used to cool heat-sensitive substances during mechanical grinding. In recent years, the use of dry ice for cold maceration in the production of white and red wine has been on the rise. This method can be used to adapt the body, density, and complexity of the wine to the desired wine profile.

Dry ice is also ideally suited for the blast-cleaning of highly sensitive surfaces, e.g., in cleaning production plants requiring a germ-free environment – without the use of chemical agents.