How to store dry ice at what temperature

If a few years ago dry ice was used only by ice cream sellers, chefs, bartenders and event organizers, today the unique properties of the product have found their application at home. If you know how to preserve dry ice, you don’t have to worry about an unexpected loss of power in the refrigerator and ensure the quality of the food prepared for the picnic.

It will also help in creating a special atmosphere at a holiday at home and will provide an unusual serving of champagne or dessert. This component has also found its use in home cosmetology, but before introducing it into all areas of your life and deciding on original experiments, it is worth familiarizing yourself with the physical properties and features of the composition.

Coolant properties

So, dry ice is carbon dioxide in a solid state. Its temperature is -80°C. But in this form, carbon dioxide does not melt like ordinary ice. When interacting with oxygen, it evaporates at a rate of 2.5 - 5 kg per 24 hours, during which a kind of fog (haze) is formed. But there is no smell.

When evaporation occurs in a confined space, carbon dioxide in high concentration absorbs all the oxygen. This leads to difficulty breathing (the person may even lose consciousness). Therefore, dry ice must be stored with all precautions.

Regardless of storage conditions, this substance constantly sublimates (turns into a gaseous state), and after a few days there will be nothing left of it. Therefore, it makes no sense to stock up on it, and you should buy it immediately before use.

Areas of application and purpose

The substance is used for various purposes, both practical and recreational. Due to the fact that dry ice has an extremely low temperature, releasing a large amount of cold, it is used for “shock” freezing of food.

Wherever it is necessary to maintain extremely low temperatures for short-term storage, dry ice works better than its water counterpart.

Active application is found in the following areas:

Cooking – many cocktails that require carbonation are indispensable without dry ice. Cooling for further transportation of meat and fish preparations, minced meat, other perishable products, as well as drinks and alcohol.
Home and everyday life - rodent control, cleaning molded plastics and rubber, branding cattle, preserving plants.
Medicine – storage and transportation of medications, creation of a cold environment for transplantation of internal organs and donor blood.
The chemical industry is an active reagent when working with alkaline elements.
Laboratories, pharmaceutical industry - an effective refrigerant for various substances.

Dry ice is best known for its use in various celebrations, weddings and parties. Simply mixed with water, event hosts can create unforgettable smokescreen shows.

Interesting! The natural transition of solid carbon dioxide into a gaseous state creates a mysterious atmosphere.

What is dry ice

Dry ice is carbon dioxide in solid form. The product temperature is about -80 degrees. The substance got its name due to the fact that it does not melt. Dry ice, upon contact with oxygen, takes on a volatile form, bypassing the liquid state.
We can say that dry ice “melts” in air, but there are some differences from ordinary frozen water. Carbon dioxide in its solid state turns into smoke upon contact with oxygen and does not emit any odor.
This nuance is its peculiarity; dry ice in high concentrations can absorb all the oxygen in an unventilated room. If at this moment a person is in the room, he can easily experience oxygen starvation or even lose consciousness.

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How to purchase

You can buy this cooler online, in a chemical store, and sometimes in a supermarket at a very affordable price. Its sales volumes range from 1 to 25 kg, and its shelf life (small quantities in polystyrene packaging) is up to 3 days.

Another type of carbon dioxide is dry snow. It's made of flakes rather than granules, but essentially has the same cooling effect. It is often used in carbon dioxide fire extinguishers, so some homegrown inventors use them for other purposes - to cool drinks in the summer heat.

It is worth noting that careless handling of this chemical can result in serious injury. Exposure to temperatures of -75°C – – 80°C on the skin causes burns and frostbite to tissues.

Safety precautions when storing and using dry ice

It is important not only to know how to store dry ice, but also to familiarize yourself with the rules for its use. Careless handling of the product may result in burns or frostbite:

Wear gloves on your hands.
They must be made of dense material. Thin, rubber gloves will be useless and will not serve as protection.
It is advisable to protect all exposed areas of the body with clothing.
Cover your face with a mask or wear goggles to protect your eyes.
The product should not be placed in an airtight, tightly closed container. The accumulation of carbon dioxide gradually increases the pressure inside the container. This may cause an explosion. Or the person who opens the lid risks injuring their hands and face.
The place where dry ice is stored must be inaccessible to children or animals.
If some dry ice remains unused, it must be disposed of by complete evaporation.

Dry Ice Storage Container

Anyone who needs a coolant must take care of the container in which it will be kept. The best option in this case is a container for storing dry ice, which can be purchased online or in a store.

This container is made of metal (stainless steel) or impact-resistant polymer. And its inner part consists of fine-pored foam. This simple design allows you to significantly increase the shelf life of dry ice, even in high ambient temperatures.

When it is impossible to buy such a container, a portable refrigerator is used instead. Or they make a container using a similar principle on their own.

You can store dry ice in containers made from available materials - corrugated cardboard, sheets of polystyrene foam or polystyrene foam. The inside of the cardboard box is finished with one of the types of the selected heat insulator. Such an improvised container is absolutely inexpensive, but does the job well. The main thing is to fit the foam parts very tightly so that their joints are as airtight as possible. If necessary, you can use a sealant.

To store dry ice in a homemade container for a longer period of time, the container is first tightly covered with polystyrene foam, and only then with a lid.

Staged freezing

To speed up the process of forming a dense ice cube, it is enough to pour water gradually. First you need to fill the form one quarter, then a third and then to the top. In this case, the entire process will take about half an hour, instead of three to four hours with the usual one-time form filling technology. The same physical principle works: the area of contact with cold air and the frozen base increases, due to which the entire volume is cooled evenly.

This kind of freezing is a convenient option if you need ice constantly. Even if you fail to fill the molds completely, the cubes will still be at least half ready. This is also convenient if you want to make cocktails or lemonades with cold crumbs. Small quantities are easier to put into a blender or shaker and grind.

How to store dry ice

In nature, such an extraordinary substance as dry ice does not exist. The product is produced industrially at low temperatures and high pressure in specialized installations. On an industrial scale, finished products are stored in special thermal containers. There are still losses, but they occur more slowly. To preserve dry ice, in each specific case it is necessary to clarify what storage conditions for dry ice can the consumer actually provide?

The dry ice temperature is -78.5°C.

It turns out that this product will be stored for the longest time at temperatures from

-80°C to -90°C. In a warmer environment, dry ice evaporates faster - returning to its original gaseous state. Experts call this process sublimation. It is sublimation that is to blame for the fact that the substance we have manufactured or purchased gradually evaporates from the container.

What is sublimation, and how to deal with it?

Only a professional thermal container for dry ice can reduce the intensity of the sublimation process so much that we can talk about several weeks of storage. And even in such almost ideal conditions, the losses will be noticeable. And this must be taken into account when organizing deliveries. At home, it will not be possible to preserve dry ice for a long time, so purchase the substance as close as possible to the time of its use.

Where and for how long can dry ice be stored on the farm?

The shelf life of dry ice depends entirely on the ambient temperature. Dry ice content results under various conditions:

In a homemade container made of polystyrene foam, depending on the wall thickness and quality of assembly, sublimation losses can be 35% -45% per day.

In an inexpensive factory-made isothermal foam container, the average evaporation of granular carbon dioxide in 24 hours usually does not exceed 3-3.5 kg per day.

A high-quality industrial insulated container will help preserve dry ice longer and in larger volumes - up to 92-97% of the substance per day.

In a special low-temperature refrigerator, capable of providing a temperature range from -80°C to -90°C, storage of dry ice without loss can last indefinitely.

Where is dry ice used in the economy?

A). They cool and freeze products in food factories and restaurants, and due to the large release of cold, rapid freezing occurs in a short period of time, preserving all the vitamins and natural appearance of the products;

b). They fertilize plants in greenhouse agricultural complexes with carbon dioxide, placing solid carbon dioxide in hanging containers;

V). Used in the production of units and equipment during assembly that requires cooling for a tight fit of parts (under the influence of cold, the metal contracts, the part is placed in place, when the temperature normalizes, the metal expands again, and the part fits tightly to the rest of the structure);

G). Freeze biological samples in medical institutions and scientific laboratories;

d). They ensure good weather during mass holiday events by spraying granules from an airplane - what is popularly called “dispersing the clouds”;

e). In show business or when organizing festive events - to create the effect of “heavy” smoke. It is also often used to cool portable ice cream boxes.

Precautionary measures

Do not store it in a regular household refrigerator - the temperature of the freezer is insufficient, it will still evaporate, accumulating in the closed space of the chamber, in addition, the temperature of the ice itself is much lower than what the freezer gives, and this can damage the refrigerator itself.
Remember that a critical volume of gas can accumulate in a sealed container, and this can lead to its breakthrough under pressure. As dry ice evaporates, it expands 800 times in volume.
In small, enclosed spaces without ventilation, large volumes can lead to a concentration of carbon dioxide in the air and poor health.
It is not advisable to take dry ice with your bare hands, you can get a chemical burn, and if you use metal tongs, do not be surprised by the hissing sound that appears when ice comes into contact with metal.
Do not place dry ice on materials or surfaces that could be damaged by sudden temperature differences, such as glass, ceramics, artificial stone, etc.

How to make big ice cubes?

When making ice cubes, use boiled water

Avoid using waste water when making ice cubes. Keep in mind that you will be throwing them into drinks. If the cubes contain unboiled water, this will have negative consequences. You drink it and germs will enter your body. To prevent this from happening, always make cubes from boiled water.

This will also have a positive effect on the appearance of the ice. Boiled water contains fewer bubbles. And the ice will continue to be clean. And it will be transparent.

Water can be poured into special large ice trays

Buy large-scale ice cube trays at the store. Those from which large products will be obtained. Alternatively, you can use muffin tins. After you prepare them for use, be sure to fill them with water. And then place it in the freezer. Until the molds are completely frozen. And they won't turn into ice.

It is very convenient to use large pieces. Due to the fact that such ice has a large surface, it melts rather slowly. As a result, large pieces are best for outdoor parties.

Line the container or bucket with a towel, and after that you can put ice cubes in it

The towel is very practical to use. It will allow you to ensure that the ice is insulated from the walls of the container. As a result, you will maintain a low temperature inside the product.

To further insulate the ice from heat, you can first line the walls of the container with a special film. It should be bubbly. After which you can put a towel on the film. And on top there is ice.

Storage space

Dry ice should be stored in a dark and ventilated area at a low temperature. It is kept on the balcony only in cold weather.

If it is possible to use a barn or attic, you can keep the container with the substance there. Basements are not suitable for this due to high levels of humidity and poor ventilation. Considering that the evaporation of ice occurs all the time, an increased concentration of gas is formed in a small enclosed space, which is harmful to human health.

The question is often asked, can dry ice be stored in the freezer? The fact is that the freezer compartment of a household refrigerator is not designed for such a temperature. In addition, it does not have a ventilation system for the release of carbon dioxide. Therefore, such dry ice storage is not possible.

This substance should also not be kept in a sealed, durable container. If the concentration of carbon dioxide is high, an explosion may occur.

What is dry ice and where is it used?

Dry ice

in the solid state - carbon dioxide, which, when cooled to minus 70 degrees, turns into a solid phase.
It is used
to cool products and transport them, which helps maintain their quality.

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Precautionary measures

Knowing the basic properties of dry ice - flowing from a solid to a gaseous state, its extremely low temperature and other qualities, you need to take some precautions:

Do not store it in a regular household refrigerator - the temperature of the freezer is not sufficient to preserve the substance for a long time, it will still evaporate, accumulating in the closed space of the chamber, in addition, the temperature of the ice itself is much lower than what the freezer gives, and this can damage itself fridge.
Remember that a critical volume of gas can accumulate in a sealed container, and this will lead to its breakthrough under pressure. As dry ice evaporates, it expands 800 times in volume.
In small enclosed spaces without ventilation, large volumes can lead to a concentration of carbon dioxide in the air and poor health of those present with signs of poisoning and suffocation.
You should strictly avoid getting dry ice into your body and keep it away from children and animals.
You should not handle it with bare hands, as you may get a chemical burn. Wear gloves; if you use metal tongs, don't be surprised by the hissing sound that appears when the ice touches the metal.
Do not place ice on materials or surfaces that could be damaged by sudden temperature differences, such as glass, ceramics, artificial stone, etc.

To summarize: if you purchase dry ice at a time for a specific purpose, then do it close to the date when you need it, or rent a container from the seller. If you intend to make regular purchases in sufficient quantities for your business or household, then it makes sense to purchase a special container to contain a volatile product.

Be aware that manufacturers always provide their product with instructions that indicate how to store dry ice and use it safely.

Why is he dangerous?

Dry ice is considered a harmless substance if its concentration is not high and it is used outdoors or in a well-ventilated area. If the room is filled with carbon dioxide, the oxygen content drops and people may first feel dizzy, and then begin to suffocate and lose consciousness from oxygen deprivation.

How to make ice yourself?

Ice can either be purchased at the store or made yourself. If you chose the latter option, then follow these steps:

Provide yourself with enough water. Keep in mind that for each person who will be on a picnic, you will need at least five hundred to six hundred grams of ice. This is the optimal amount to ensure that everyone has enough ice.
Once the water is collected, you will need to pour it into the pan. And then start boiling. After which you will need to cover the pan with a lid and wait a little. Until it cools down.
After the liquid has cooled, it will need to be boiled again. In order to finally get rid of the bubbles inside.

Once the water is ready, proceed to the next step. Pour the liquid into special forms. Cover them with cling film. And then place the molds in the freezer. Keep them there until they turn to ice.

What should you consider when making ice?

When preparing ice, keep the following points in mind:

The freezer must be kept perfectly clean. This is necessary so that various bacteria do not penetrate into the ice you create. And also so that it does not become saturated with various not very tasty odors. Under no circumstances should ice be created on the same shelf on which fish or meat is kept.
To prevent the appearance of bubbles, the liquid must be poured onto the molds carefully. In several stages. First, water will need to be poured to the bottom. After which - until the middle. And then top up right to the edges of the mold. At the same time, it is very important to allow the layers to harden before adding water to them.
You can also use hot boiled water for freezing. But only if such an opportunity is provided by the power of the freezer. However, we recommend freezing ice at normal temperature. So that this does not have negative consequences.
You can keep ice in the freezer for any length of time. The main thing is to comply with storage conditions. If you don't do this, the situation can end quite badly. The ice will deteriorate.

Can you suffocate from dry ice?

Yes. Never use large quantities of briquettes or dry ice pellets in enclosed spaces (for example, in a sauna). A large volume of carbon dioxide can push air to the ceiling and the room becomes unbreathable.

To prevent oxygen from being displaced from the room, when using dry ice, it is necessary to ventilate the room well and open all windows and doors. It is also undesirable to be near the place where dry ice is used. There is much less air there. And if a person does find himself at the epicenter of the spread, he must be urgently taken outside.