Dry ice is remarkably cold — much colder than traditional ice. While regular ice freezes at 32°F (0°C), dry ice has a surface temperature of –109.3°F (–78.5°C). This extreme cold makes it highly effective for freezing, chilling, and preserving temperature-sensitive materials across food processing, medical transport, and industrial applications.
But dry ice isn’t just colder — it behaves differently.
Dry ice is the solid form of carbon dioxide (CO₂). Unlike water ice, which melts into liquid before evaporating, dry ice undergoes a process called sublimation. Sublimation occurs when a substance transitions directly from a solid to a gas without becoming liquid first.
At normal atmospheric pressure, carbon dioxide cannot exist as a liquid. So as dry ice warms, it doesn’t melt — it turns directly into carbon dioxide gas. That’s why dry ice appears to “disappear” over time, leaving no puddle behind. The dramatic fog often seen around dry ice isn’t smoke; it’s condensed water vapor formed when the extremely cold CO₂ gas rapidly cools the surrounding air.
This sublimation process is what makes dry ice so useful. Because it doesn’t produce liquid residue, it’s ideal for applications where moisture control is critical such as food processing, shipping perishable goods, and industrial cleaning. It also means there’s no secondary cleanup required, which improves efficiency in many operational settings.
However, sublimation also requires proper handling. As dry ice turns into gas, it releases carbon dioxide into the surrounding environment. Adequate ventilation is important to prevent CO₂ buildup in enclosed spaces.
Understanding how cold dry ice is, and how sublimation works, helps businesses use it effectively and safely. When sourced and handled properly, dry ice is one of the most powerful and versatile cooling tools available.
