Processing and Manufacturing

Food Processing

Meat processors use dry ice (or Liquid CO₂) to keep meat temperatures low and reduce spoilage – dry ice has been proven to preserve freshness, color and flavor.

In sausage manufacturing, dry ice serves two purposes in the processing stage:

• it retards bacteria growth, and
• it keeps the sausage cold as it is grinded

Baking

The baking industry incorporates dry ice into mixing processes for a few reasons: to slow yeast growth, control dough temperature, and impede bacteria. Due to some of dry ice's properties – bacteriostatic, food-grade, and residue/water free – dry ice makes a perfect addition to any food manufacturing process.

Composite Material Manufacturing

Dry ice is used in composite materials production to keep components cool and malleable. For example, aircraft manufacturers use carbon fiber cloth to construct composite structures. In order to prevent curing, the carbon fiber cloth must be held at a very low and consistent temperature throughout the manufacturing process, and dry ice serves as this constant coolant.