Food grade gas

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Dry ice




Chemical Symbol: CO2

Carbon dioxide is a compound containing carbon and oxygen. At atmospheric temperatures and pressures, carbon dioxide is in gaseous form. It is colorless, odorless, about 1.5 times heavier than air and a slightly acid gas. The gas is nonreactive, nontoxic and nonflammable. Solid carbon dioxide (dry ice) is formed at a temperature of -78.5°C.
Dry ice, sometimes referred to as "cardice" (chiefly by British chemists), is the solid form of carbon dioxide. It is used primarily as a cooling agent. Its advantages include lower temperature than that of water ice and not leaving any residue (other than incidental frost from moisture in the atmosphere). It is useful for preserving frozen foods where mechanical cooling is unavailable.
Dry ice sublimates at 194.65 K (−78.5 °C; −109.3 °F), at Earth atmospheric pressures. This extreme cold makes the solid dangerous to handle without protection due to burns caused by freezing (frostbite). While generally not very toxic, the outgassing from it can cause hypercapnia (abnormally elevated carbon dioxide levels in the blood) due to buildup in confined locations.

As a refrigerant when transporting dairy products, meat products, frozen foods and other foods.
used as a coolant in industrial processes such as grinding, rubber tumbling and cold treating materials.
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