Paquete de hielo seco para envío de alimentos (2025 Guía)
What a “Dry Ice Pack” Is—and When Food Shippers Should Use It Dry ice is solid CO₂ that sublimates (skips the liquid phase), staying near −78.5 °C at atmospheric pressure. That deep‑freeze profile makes it ideal for ice cream, frozen meats/seafood, bakery desserts, and any SKU that must remain ≤ −18 °C end‑to‑end. Because it turns into gas, there’s no meltwater to soak cartons—just be sure the box vents. From a planning standpoint, dry ice absorbs roughly 25–27 kJ/mol when it sublimes—about ~571 kJ/kg, a handy number for estimating hold time and mass. Quick Decision Matrix: Hielo seco vs. Gel vs. PCM (Alimento) Scenario Target Temp Best Choice Why it wins Ice cream to homes, 24–72 h ≤ −18 °C Dry ice packs Deep‑freeze, long hold; etiqueta + vent required. Kits de comida / producir, 1–2 days 0–8 °C Gel packs Holds “refrigerated” range without freezing. Frozen but not ultra‑cold (many foods) −20 °C band −20 °C PCM or dry ice PCMs avoid CO₂ hazards + hazmat paperwork; test your lane. Consejo: For...
