Dry ice is an economical substitute for delivering the products that need constant temperature control. Cold chain plays a pivotal role for food and pharmaceutical industries because refrigerated vehicles can be costly. All the means of cold chain transport for e.g. refrigerated vehicles, trucks or containers must maintain constant temperature. To keep your frozen products intact from transport to the consumer it is mandatory to maintain an unbreakable temperature of at least -18% C.
The surface temperature of a dry pellet when unboxed and placed in a normal room temperature will be -78.6 C. This surface temperature will perpetuate as the pellet sublimes and cools it’s ambient. The moment the pellet sublimates to nothing, the cold area promptly returns to the room temperature. For example if you take a collection of frozen fish from a freezer at -25 C, put it in a cushioned container and cover it up with dry ice pellets they will try to cool the fish in their range to 78.6 C. The fish will maintain its temperature or will remain frozen for longer time, depends on various factors:
• The quantity of the fish in the container.
• The amount of dry ice added to the container.
• The insulating properties of the container.
• The layout of dry ice and fish in the container.
• The exterior conditions around the container.
By checking all the significant factors it is achievable to send a container of intact frozen fish with dry ice to its destination. This ensures that the delivered product remains frozen for a specific period of time without hampering the taste and quality of the product. 10kgs dry ice can easily be stored for 48 hours. It is suggested to always make a test to predict how much ice is required for cooling before sending a shipment.
Key points to remember:
• Put some buffer in between to ensure that the dry ice is not in direct contact with the produce.
• Put the dry ice on the top of the produce.
• Dry ice will last longer if you fill in the extra space with some paper or packaging material.
• Try to keep some gap between the dry ice and produce with gel packs.
• Keep some space for circulation around the product.
• Quantity of dry ice varies with the weather. In hot weather add more ice.