Dry ice can be utilised for food protection against microbial infection when micro organisms multiply and accelerate the food product deterioration. |
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In pharmacy, dry ice is used everywhere where the correct transportation temperature for various biological samples should be maintained. |
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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. |
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Download the “Dry ice from Linde” leaflet for information about the dry ice consumption and transportation.