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Dry Ice

Dry ice is the common name for CARBON DIOXIDE in its solid form. 

Dry ice, as the name suggests, is dry in nature and thus makes it easy and convenient to handle.  It is suitable for cold temperature storage and transportation of perishable goods, certain chemicals, engineering equipment and other temperature-sensitive products.

In production of dry ice, advantage is taken of the spontaneous cooling that occurs when carbon dioxide gas is compressed to turn into liquid.  Liquefied carbon dioxide at -57C or lower is then allowed to expand suddenly to atmospheric pressure.  Part of the liquid sublimates, causing the remainder to freeze into finely divided CO2 snow flakes.  Finally the snow is compressed by a hydraulic press into convenient dry ice blocks or pellets.

The density of the compressed CO2 snow depends on the applied pressure and pressure time.

The density of dry ice block can reach a maximum of 1.56g/cm3 at a temperature of -78.64C.

Dry Ice evaporates (sublimates) without residue, as it consists of extremely pure carbon dioxide.

Dry ice is neither poisonous nor flammable; it is colourless, tasteless, odourless and bacteriostatic - creates an inert atmosphere.  These properties make it extremely valuable as a refrigerant not only for chemical and technical application but also in the food industry to a large extent.

Compared with traditional ice which has a cooling potential of 335 kJ/kg at 0C, the latent heat of vaporization of dry ice is almost twice as high (635 kJ/kg).

Hence, if we compare the volume of the two types of ice, the cooling potential of a 100cm3 dry ice cube is 3.3 times as high as that of a traditional ice cube of the same size.

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