Articles

Dry Ice – Temperature Monitoring

WHAT IS A DRY ICE (DRY ICE);

DRY ICE IS USED IN A VARIETY OF APPLICATIONS.

Indicatively, it can be used in :

• Dry Pagoblasty
• Drylast Technology
• Transporting food at a controlled temperature
• Air catering food processing
• Use of dry ice when processing food
• Chilling of grapes for wine production
• Drysol technology for cooling must wine
• Transport of biological material & pharmaceutical material at controlled temperature
• Metal shrinkage for adaptation & assemblage
• Focus
• Special effects

Dry ice (dry ice) is CO carbon dioxide₂ in solid form. It is prepared by releasing liquid carbon dioxide at atmospheric pressure under pressure. This causes a phase change of liquid dioxide into gases and solid at the same time. Solid carbon dioxide in the form of snow is then compressed and transited through matrices to produce small pellets (pellets 3mm or nuggets 16mm). Because of your low temperature, In -78,5^TheC, dry ice has the potential to yield plenty of thermal energy.

The forms of dry ice (dry ice) are as follows:

• Pellets (pellets 3 mm, nuggets 16 mm)
• Block

and packed in special thermally insulated polyurethane foam containers, of various capacities (150, 260, 450, 500, 550 & 600 Liter), as well as in smaller boxes of expanded polystyrene (styrofoam), Capacity 30 Liter.

DRY ICE APPLICATIONS (DRY ICE)

DRY ICEBERG

The DryBlast process is based on pellet projection (pellets) solid carbon dioxide, just a few millimeters in diameter, with very high speed, using as a carrier dry compressed air gas.

HOW DRYBLAST TECHNOLOGY WORKS;

DryBlast technology is highly effective due to the influence of three main factors:

• Physics, due to the impact force of dry ice pellets on the surface.
• The thermal blow caused by the sharp drop in temperature.
• Sublimation, as a result of which the increase in local pressure causes material removal.

More specifically, when the dry ice pellet collides with the surface, then penetrates into the layer to be removed.

ADVANTAGES OF DRY ICEBERG

• It is non-corrosive, non-flammable and non-inductive cleaning method.
• It is environmentally friendly, without secondary pollutants, such as solvents or granules.
• It is clean and suitable for use in the food industry.
• Allows on-site cleaning, without time-consuming dismantling of equipment.
• It can be used without damaging active mechanical and electrical parts or creating a fire hazard.
• It can be used to remove production residues, emission factors, Pollutants, Dyes, Oils, biofilms.
• It can be as mild as cleaning damage to books from smoke to as aggressive as removing slag due to welding in tools.
• It can be used for many different cleaning applications

TRANSPORT OF FOOD AT A CONTROLLED TEMPERATURE

The delivery needs in medium and long distances of sensitive foods such as fresh and frozen products, sometimes with stops in cities that require the engine to be switched off and as a result the mechanical cooling system of the vehicle is turned off, require equipment that can guarantee the maintenance of the cold chain: SOL has developed technologies, products and services that make use of carbon dioxide in its solid form: dry ice (dry ice) or carbon dioxide snow, in order to provide an effective and efficient solution to this problem, reducing waste.

In practice it is possible to use the freezing properties of carbon dioxide introduced in the form of dry ice or carbon dioxide snow in the box used for food: a proper amount of CO2 can be the right solution to maintain the cold chain of consumable products.

AIR CATERING

Air transport is a very demanding market, where the quality of additional services is of strategic importance for customer satisfaction and loyalty. The most important on-board service for long-term flights is that of catering. For example on a Boeing aircraft 747 more than one should be loaded 40.000 different objects (dishes, Forks, glasses trays etc.).

With a view to simplifying this procedure, all these objects, including food and beverages, previously placed in suitable trolleys. These trolleys are placed in special zones specially designed for them: in the kitchens of aircraft.

NEED TO MAINTAIN LOW TEMPERATURES

The need to keep protein foods at low temperatures, is even more important within the aircraft environment. The duration of very long flights is enough, so that passengers suffer from the intake of an excessive amount of harmful microorganisms through the consumption of food. Such foods must therefore be kept at safe temperatures.

With the use of dry ice (dry ice) consumer standards are high, as food law requires a protected atmosphere for the storage and distribution of food and beverages. Cooling them with dry ice is the ideal prerequisite for achieving an environment free of microorganisms. Thereafter, food stored at temperatures between 4^TheC and 6^TheC using dry ice, with the consequence that their optimum temperature is guaranteed for up to 10 Hours.

FOOD PROCESSING

In the food industry, as in the processing of meat or for example in the production of bakeries, often the production cycle involves mixing yeast with various ingredients. these processes are intended to give the product the desired texture and consistency that can activate the following processes: during the mixing process, the result is an increase in temperature in the dough resulting in undesirable changes in the characteristics of the final product. SOL can solve this problem by using dry ice (dry ice).

ADVANTAGES OF USING A DRY ICE DURING FOOD PROCESSING

• High cooling capacity, due to the special sublimation heat of the 573 kJ/kg that is 170% bigger than ice.
• Leaves no residue after use, because the solid phase at atmospheric pressure with the increase in temperature is converted into gases.
• Does not require specialized technical equipment, because due to its cooling capacity it does not need a mechanical cooling system
• It's easy to use and, following simple safety instructions can be used without any risk whatsoever.
• It has a bacteriostatic effect, as well as thanks to its chemical properties, dissolves in water and reduces the growth of microorganisms in food.

GRAPE COOLING FOR WINE PRODUCTION

The quality of the wine depends on the phenolic and aromatic compounds found mainly in the skin and fruit of the grapes and which can be better extracted using liquid or solid carbon dioxide. SOL is able to provide a wide range of co-based solutions₂ in order to enhance the breakdown of cell membranes and the extraction of these compounds and to protect grapes and wine from oxidation.

WHY WE COOL THE GRAPES;

The cold-soaking process of wort is technology to delay the fermentation of red grapes for one/two weeks with strict temperature control. The goal of this process is to make a complete extraction of the color and aroma.

The low temperature at which the wort can be maintained by the solid CO₂, can help in easy extraction of anthocyanins, flavonoids and aromatic flavana compounds in order to achieve a wine with more color, more body and more aromatic notes compared to classic maceration (Soaking).

The solid CO₂ can be used to cool the wine in the harvest phase, directly reducing the temperature and risks of oxidation and premature fermentation.

DRYSOL TECHNOLOGY FOR WINE COOLING – MOUSTOU

The cooling of the wort is carried out through direct contact with the solid CO₂ on small pellets (pellets) in the wort tanks or in the crusher, through automated or manual functions made of liquid CO₂. SOL is able to provide all the equipment and control system for a proper cooling process.

TRANSPORT OF ORGANIC & PHARMACEUTICAL MATERIAL AT A CONTROLLED TEMPERATURE

When transporting medicines, vaccines and biological samples such as blood, cells or tissues, it is crucial that they are continuously stored in an environment of limited temperature range; from the time of their manufacture or reception until that of their application.

Dry ice (dry ice) for medical transfers provides extensive, continuous cooling, throughout the cold chain cycle. Offers great cooling skills (temperature at atmospheric pressure -78,5^TheC), slow sublimation to gaseous state, while leaving no residue or moisture. This ensures the stabilization of the temperature of the transported species, without the risk of irreparable damage to them by the refrigerant.

At the same time, dry ice is a bacteriostatic and fungicidal agent, while it can also be used in laboratories to delay exothermic reactions.

METAL SHRINKAGE FOR ADAPTATION & ASSEMBLY

Through the use of dry ice (dry ice) it is possible to reduce the temperature of a metal component just below them -70^TheC. At this temperature, the metal contracts strongly and so the machinist can achieve excellent splicing. Instead of for example heating a bushing to dilate and place on a shaft, can the shaft be cooled to contract and clamp with the bushing. The advantage of this process is the speed, simplicity of use and absence of changes in the physical properties of components, as opposed to the reverse process of heating them, which can lead to a change in the hardness of their material.

FOCUS

Dry ice (dry ice) is an extremely useful tool for any restaurateur, as far as the kitchen is concerned.

In a situation, where the power supply is cut off, all sensitive stored food can be spoiled, due to loss of cooling. In another case of additional operation of the equipment, especially on peak days, any failure of the cooling systems can create significant losses.

With the use of dry ice, all sensitive foods can be preserved for a long time, until any problem is addressed.

Besides, there are foods, especially seafood, which can be cooked with dry ice. This is because of its very low temperature, scalding white meat, making it safe for human consumption.

A third use of dry ice is when serving, by creating aromatic tobacco. Choosing a fragrance, placing it in a glass or container, and throwing a little bit of dry ice, covering the pan, then this is immediately highlighted when the cover is removed, creating an atmospheric environment.

SPECIAL EFFECTS

Dry ice (dry ice) offers multiple benefits for any event or party, either at home, on the stage of a television production or concert; or, or even at the table after a wedding. Placing a few blocks of dry ice in warm water, a striking fog effect is created, that arouses the enthusiasm of the audience. Their combination, converts carbon dioxide into bubbles in the water, creating a fog fluid and in motion.

By using for example 2 kilograms of dry ice in 20 liters of hot water, fog is produced for about 10 Minutes. Starting the water to cool down, sublimated dry ice, resulting in the reduction of fog gradually.

Through fog generators, it is also possible to create the above phenomenon.

Dry ice is a cheap one, Handy, widely available, fun and safe means of creating special effects.

TEMPERATURE MONITORING IN A DRY ICE ENVIRONMENT

Dry Ice – Temperature Monitoring

TempTale® Ultra Dry Ice Probe

The device is released in two types: Disposable, Multipurpose.

Download Brochure technical specification of the device: TTUltra_Dry_Ice_Probe and instructions for use: TTUltra Dry Ice Probe Manual

TempTale® Ultra Probeless Dry Ice

Download Brochure technical specification of the device:

• For life sciences TTUItra_Probeless_Dry_Ice_LS or
• For industrial use TTUltra Probeless DI Ind
• For instructions for use: TTUltra Probeless DI Manual

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Source: https://solhellas.solgroup.com/el/products-and-services/ta-proionta-kai-oi-ypiresies-mas-gia-ti-biomichania/aeria/kyria-aeria/ksiro-pago