Researchers at Cornell University are developing a new tool to eliminate deadly pathogens in commercial dry food processing plants — superheated, dry steam. Because it is impossible to sanitize ...

Dry ice is the solid form of carbon dioxide and the perfect trick to keeping ice cream frozen in your cooler thanks to it being colder than regular ice at around -109 degrees Fahrenheit. However, dry ...

Dry ice is solid carbon dioxide. At its surface temperature of -109.3 degrees Fahrenheit (-78.5 degrees Celsius), a frozen block of dry ice transforms directly into a gas, skipping the liquid phase ...

The newest offering in our dry ice manufacturing lineup. The latest advancement to our pelletizers helps several industries take control of their dry ice production and eliminates their reliance on ...