Characteristics

Boiling point (\91F.) : @ 1 atm \96109.3F (-78.5oC)

Triple point (\91F.) : @ 1 atm 76 (-56.66oC and 75.1 lbs/sqin.a)

Vapor pressure (psia) : @ 68F (20C) 831 psia (56,5 atm)

Solubility in water : @ 68F (20C), 1 atm 87.8% by volume

Vapor density (lb/cu ft) : @ 68F (20C), 1 atm 0.115

Specific gravity (AIR=1) : @ 68F (20C), 1 atm 1.53

Liquid density (lb/cu ft) : @ -35 (-37oC) 11 atm 68.74

Specific gravity (H20=1) : Solid @ -110F (-79C),1 atm 1.56

AIR CATERING

Since SICGIL produces and supplies food grade, high purity dry ice, Airline catering companies have been using our dry ice for many years. Our dry ice is used in the catering trolleys.

Food trolleys equipped with dry ice packages are broadly employed to preserve the freshness and to enhance the taste and appearance of the meals served on board

As suppliers to the Indian Air Carriers, we know how important it is to offer a proven, reliable and world class dry ice in required quantities and at required time.

SICGIL offers a wide range of innovative dry ice solutions, to meet your specific needs across all areas of food processing and quality catering.

COFFEE

1. Retaining Aroma in Coffee Extracts

When coffee beans are ground, the volatile oil content (aroma) gets evaporated. Without aroma, coffee quality suffers. Hence, the instant coffee manufacturers cool the coffee powder using Dry Ice:

In addition, One of the SICGIL customer exports Emulsion (Extract of coffee) and coffee oil to Moscow (Russia). They pack coffee extracts in Cubitanier (Plastic Tins) of 10.4kgs to withstand low temperature.

Dry Ice preserves the coffee emulsion as well as the aroma. So the coffee emulsion, rich in aroma, fetches more price in local as well as international market.

2. Preserving Liquid Ticcocsition Coffee

Another SICGIL customer exported LIQUID TICCOCSITION COFFEE @ 12% concentration to Netherlands. The travel period is about 100 hours and using Dry Ice the consignments was successfully sent to the importer. SICGIL has expertise in packing and transporting coffee to overseas countries.

DRY ICE BLASTING

Dry ice blasting is a relatively new cleaning process using solid pellets (known as dry ice). It is primarily used for industrial use in a variety of applications. The pellets sublimate (convert directly from a solid blast pellet to a vapor) leaving no residue, hazardous waste or toxic fumes. Today, the dry ice method of cleaning is quickly becoming favored for environmental as well as production reasons. Because of tremendous environmental regulations, industry has needed to minimize wastes. Further, there is a growing consciousness that many are placing now on the global environmental impact of their production practices. However, these benefits are accentuated due to the tremendous performance gains through dry ice blasting -- little or no production downtime, quality of clean and minimized damaged to equipment.

PRE-COOLING OF FRUITS & VEGETABLES USING DRY ICE

Solid Carbon Di-oxide (dry ice) was used in the trials because it was easy-to-handle, did not requirement any equipments and cost effective for the preliminary trials.

FROZEN FRUITS

In cold storages, frequent power cuts / shortages result in spoilage of foods. Anticipate the power cuts in advance and consult SICGIL for the required Dry Ice quantity. The quantity of Dry Ice is based on several factors like ambient temperature, required temperature (of stored items), quantity stored etc. Using Dry Ice is an expensive option but not costly compared to the quantum of products to be preserved.

ICE CREAM TRANSPORTATION (Advantages)

Dry ice is advantageous for party orders where the ice cream transportation required is one way and no stock will be carried back.

Since party orders are packed in smaller sizes (to suit a batch of 50 \96100), dry ice kept in smaller boxes help to maintain the ice cream temperature to around (-) 15 °C in all the boxes.

During summer, power shortages / low voltages affect the performance of cold storages. Keeping dry ice in the cold storages help to maintain the temperature and the stock.

Similarly, freezing of chill pads is also possible in the cold storages. For moving ice cream in shipper boxes, instead of chill pads, dry ice could be used.

Usage of dry ice could be generalised to all areas where the power situation is grim.

In shipper boxes, dry ice is supplemented for chill pads when ice cream is transported to longer distances.

In shipper boxes, dry ice will not occupy space as it is kept at the bottom as well as on the top (whereas chill pads kept on both the sides of the boxes occupy space). Chill pads reduces the net weight ice cream carried as it weigh more as well as occupy space.

Usage of dry ice will reduce the expenses to Rs. 200 per day instead of a huge capital cost of Rs.1 lakh towards owning a FoW.

Balance (left over) dry ice could be saved & re-used

PHARMACEUTICAL INDUSTRY

• • Manufacturing and packaging of pills, capsules, powders, pastes, ampoules, vaccines and tablets.
• • During formulation, need to ensure low temperature and inert medium.
• • Testing (micro and macro-sectioning) of pharmaceutical products at low temperatures
• • Manufacture of Sodium Carbonate and Bicarbonate; Sodium Salicylate for Aspirin and other medicinal preparations
• • Transportation of medicinal preparations including vaccines requiring low temperature
• • During pulverising operations, more heat is generated which needs to be kept under controllable limits.
• • In the preparation of select products like creams, sugar syrup, temperature needs to be brought down to ambient temp. or less

SEAFOOD INDUSTRY

Seafood processing companies generally use wet ice to transport raw material from prawn farms / sea to the processing centers. In transportation wet ice and raw material is used in the ratio of 50 : 50.The wet ice is a dead weight, which adds additional weight to raw material.

Instead of using only wet ice, dry ice can be used in conjugate with wet ice.