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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

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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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