- Chemistry General
- Dry Foods & Bakery
- Fish & Seafood
- Fruits & Vegetables
- Heat Treatment
- Metal Fabrication
- Oils & Fats
- Prepared & Catered Foods
- Pulp & Paper
- Refrigeration & Air Conditioning
|Dry ice can be utilised for food protection against microbial infection when micro organisms multiply and accelerate the food product deterioration.||
In pharmacy, dry ice is used everywhere where the correct transportation temperature for various biological samples should be maintained.
|In many catering companies, dry ice is used as a inexpensive and available “source of cold” at places where it is difficult to arrange sufficiently powerful cooling aggregates or where no electric energy source is available for cold production.||
Download the “Dry ice from Linde” leaflet for information about the dry ice consumption and transportation.