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food-processing-part-2-increasing-dry-ice-yield-in-food-chilling-and-freezing
food-processing-part-2-increasing-dry-ice-yield-in-food-chilling-and-freezing

Food processing – Part 2: Increasing dry ice yield in food chilling and freezing

Over the years liquid carbon dioxide has become more abundant and readily available thanks to the increase in the production of ethanol and other chemical processes where CO2 is a by-product.

Capturing the CO2 and processing it for applications like food chilling and food freezing is now an everyday global occurrence.

With much of the CO2-related food processing sector considered very mature, including individually quick frozen (IQF) freezers and dry ice production equipment, a fundamental goal in the food business (aside from identifying and catering for new possible applications for these products) is to maximise on developing greater efficiency.

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