Nanjing dry ice production outlets nationwide supply of edible ice industrial ice national mail

Dry ice storage is 1.5 times more than water ice, after absorbing heat of sublimation into carbon dioxide gas, without any residual, non-toxic, no smell, there is sterilization. It is not liquefied when heated, and direct sublimation. Dry ice is solid carbon dioxide, due to the very low temperature of dry ice, the temperature of minus 78.5 ℃, so often used to keep objects maintain frozen or low temperature. At room temperature, a portion of the carbon dioxide vapor is cooled to about -56 ℃, it will freeze into a solid form of carbon dioxide snow. Heat of vaporization of solid carbon dioxide is large, at -60 ℃ when 364.5J / g, can make gasification at atmospheric pressure ambient temperature down to about -78 ℃, and no liquid, so called "ice" its English as dry ice. Dry ice used as an artificial rainfall on the air can rapidly absorb large amounts of heat to the ambient temperature rapidly decreased, so that water vapor liquefied into small droplets, thus rainfall purposes. Dry ice in the food industry in a dry ice was added wine, cocktails or drink, drinking cool delicious cup of smoky, very pleasant. Massive ice b dry ice was added when making ice cream, ice cream is not easy to melt. Dry ice is particularly suitable for refrigerated takeout ice cream. c-star hotels, restaurants and seafood specialties prepared by adding dry ice at the table, can produce white smoke landscape, improve quality, such as the production of lobster sashimi dinner. d lobster, crab, shark fin and other seafood refrigerated. Dry ice is not of water, more than the cold water reservoirs clean, clean, in Europe, America, Japan and other countries are widely used.