Quantidade de gelo seco: How Much Do You Need in 2025?

If you need a fast, safe starting point for dry ice quantity, plan on 5–10 lb per 24 h and adjust for insulation, ambient heat, and payload size. For air, use vented packaging and mark UN 1845 with the net dry ice mass (kg) on the package and air waybill where required. USPS air mail is capped at ≤ 5 lb por peça. Validate every lane with data loggers before scaling.

How to size dry ice quantity fast — with a copy‑and‑use calculator and buffer rules
What changes dry ice quantity — insulation, pellets vs. blocks, ambient heat
2025 compliance and labels — UN 1845, Class 9, and USPS/IATA specifics
Use‑case starting points — frozen foods, Biologics, and ultracold lanes

How do you calculate dry ice quantity for your lane?

Short answer: Multiply total transit days by ~7.5 lb/day (the mid‑point of 5–10), then correct for insulation and season, and add a 12–24 h delay buffer. Convert to kg for your label. Validate in your hottest lane, then tune down. This method aligns with carrier guidance and real‑world test results.

Why it works: Dry ice cools by sublimation at −78.5 °C. Each kilogram soaks up large energy as it turns to CO₂ gas, acting like a powerful “cold battery.” Better insulation and cooler routes leak less heat, so you need less. Warmer routes, thin foam, and big voids need more. Always vent the package so gas can escape.

Dry ice quantity calculator you can copy today

# Inputs you control

payload_kg        = ...   # product + inner packaging

route_hours       = ...   # door-to-door time to cover

insulation_factor = ...   # 0.7 (VIP), 1.0 (good EPS/PIR), 1.3 (thin foam)

season_factor     = ...   # 0.9 (cool), 1.0 (mild), 1.2 (hot lanes)

backup_hours      = 12    # margin for delays (12–24 h typical)
# Planning rate (5–10 lb/24 h). Use midpoint:

base_rate_lb_per_day = 7.5
# Calculation

days_total = (route_hours + backup_hours) / 24.0

dry_ice_lb = base_rate_lb_per_day * days_total * insulation_factor * season_factor

# Round up to practical blocks/pellets; label net dry ice mass in kg when required.

Dica: Start slightly high, then reduce once your loggers show margin across summer lanes. Top‑load blocks, fill voids, and keep vents clear.

Planning input	Typical range	Quick rule	What it means for you
Sublimation (cooler)	5–10 lb / 24 h	Use 7.5 lb/day baseline	Add more in hot weather or thin foam
Insulation factor	0.7–1.3	VIP = 0.7; EPS = 1.0; thin foam = 1.3	Better walls → less dry ice quantity
Buffer time	12–24 h	Add after route time	Covers delays and last‑mile dwell

Practical tips that save failures

Precondition everything: Pre‑freeze payloads; pre‑cool the shipper interior.
Placement matters: Top‑load gelo seco; cold air sinks and improves efficiency.
Blocks vs. pellets: Pellets “cover” better; blocks last longer on multi‑day lanes.

Real‑world case: Switching from 10 lb loose pellets to 12 lb mixed block‑top + pellet‑perimeter cut warm failures by 68% in July and held ≤ −12 °C for 54 h.

Which factors change dry ice quantity in real shipments?

Core idea: Heat load drives dry ice quantity. Longer routes, hotter ambients, thin walls, big voids, and frequent “door‑open” events push the number up. Tight packouts and better insulation push it down. Never make an airtight box.

Pellets vs. blocks: impact on dry ice quantity

Blocks have less surface area and sublimate slower; pellets evaporate faster and need more mass for multi‑day holds. Container reuse can raise sublimation rate; expect to budget extra if shippers are aged or scuffed.

Fator	Typical effect	How to plan	For you
Pellet size	Smaller → faster loss	Prefer blocks for 48–72 h	Longer hold, fewer surprises
Isolamento	VIP < PIR ≈ EPS < thin foam	Use the insulation_factor	Less dry ice quantity with VIP
Fill ratio	High fill → less convection	Fill voids, avoid gaps	Lower required mass
Ambient profile	Summer > winter	Add season_factor	Hot lanes need more
Venting	Required for safety	Keep vents clear	Prevent pressure buildup

Dry ice quantity and 2025 compliance—what must be on the box?

For air: Vent the package and mark UN 1845 (Dry ice/Carbon dioxide, sólido), apply Class 9, and show net dry ice mass in kg no pacote; include required details on the air waybill. USPS air: ≤ 5 lb per mail piece. Passenger baggage limits (2.5 kg) don’t constrain cargo but help explain differences to stakeholders.

Ar, chão, and mail at a glance (2025)

Mode	Key rule	Typical limit	What it means
Ar (IATA PI 954)	Vented package; UN 1845; Class 9; net kg marked	Operator/aircraft‑type dependent	Provide net kg at booking; follow acceptance checklist
NÓS. DOT/PHMSA (49 CFR 173.217)	Package must allow CO₂ release	—	Design for venting; label correctly when required
USPS (Publication 52, PI 9A)	Vented; marks; air ≤ 5 lb por peça	5 lb (ar)	Use surface if above 5 lb

Segurança: Follow OSHA/NIOSH CO₂ exposure limits (5,000 ppm TWA; 30,000 ppm STEL). Ventilate pack rooms, vans, and cold boxes.

How much dry ice quantity should you start with by use case?

Planner’s matrix: Use these starting amounts, then validate with data loggers under your lane’s worst season.

Use case & hold time	Box/insulation	Ambient	Starting dry ice quantity	What it means for you
Sorvete, 36 h	1.5″ EPS	Mild	12–15 lb	Add 3–5 lb if last mile is hot
Frozen pastry, 48 h	1.5″ EPS	Summer	20–25 lb	Perimeter pellets + top block
Ultracold vials, 48 h	Durable shipper	Any	15–20 lb	Label UN 1845/Class 9 with net kg
Meal kit (2–8 ° C.), 24 h	—	Quente	Prefer gel/PCM	Avoid over‑cooling & DG steps

Worked examples:

Frozen pastry, 5 kg, 36 h, EPS, hot → ~20 lb (buffered)
−20 °C samples, 3 kg, 24 h, VIP, mild → 8–10 lb
Ultracold vials, 6 kg, 60 h, EPS, hot → 28–30 lb with logger validation

2025 developments and trends in dry ice quantity planning

What’s new: Operators increasingly request net kg at booking to manage aircraft‑level CO₂ limits. Recent testing highlights how pellet size, container design, and reuse change sublimation rate, so your “8 lb/day” baseline is fine for planning but must be validated. Food and D2C shippers are adopting hybrid packouts (PCM core + small dry‑ice topper) to reduce DG friction and recipient risk.

Latest progress at a glance

Data‑driven rates: Newer tests quantify how pellets and reuse increase loss—plan conservative for aged shippers.
Carrier clarity: Published 5–10 lb/day planning guidance tied to insulation and ambient conditions.
Safety reinforcement: Clearer reminders on venting and labeling for UN 1845/Class 9.

Insight de mercado: Chilled/soft‑frozen lanes often perform with PCM/gel alone; using a small dry‑ice topper only for heat spikes can cut total refrigerant mass and simplify labeling.

Perguntas frequentes

How much dry ice quantity per day should I plan for a small cooler?
Start with 5–10 lb per 24 h and add 20–30% buffer for delays and heat spikes; prefer blocks for multi‑day holds.

Do I need a Shipper’s Declaration when dry ice is just a refrigerant?
Often no Aqui está aqui, but you must mark UN 1845, apply Class 9, and show NET KG on the package and AWB where required.

Is USPS air limited?
Sim. USPS ar é ≤ 5 lb per mailpiece; heavier packages must move by surface.

Can dry ice touch food?
Avoid direct contact. Use separators and provide recipient handling instructions.

What about worker exposure?
Follow 5,000 ppm TWA e 30,000 ppm STEL CO₂ limits; ventilate staging areas and vehicles.

Actionable self‑check: is your dry ice quantity on target?

Route hours são door‑to‑door, not just carrier SLA
Buffer de 12–24 h added for delays
Insulation_factor reflects your box spec (VIP 0.7 / EPS 1.0 / thin foam 1.3)
Package vented; marked UN 1845 / Class 9 / NET KG when required
Food safety: ≤ 40 °F (4 °C) through last mile, verified by logger

Resumo & Recommendations

Key takeaways: Start dry ice quantity at 5–10 lb/day, correct for isolamento e ambiente, add 12–24 h buffer, e label UN 1845/Class 9 with net kg when required. Prefer blocks for long holds; vent every package; validate under your worst seasonal lane before scaling.

Next steps:

Run two pilots per lane (baseline vs. +20% mass).
Log temperature from warehouse to doorstep and tune.
Lock SOPs for placement, venting, rótulos, and buffers.
Consider PCM hybrids to reduce hazmat friction on chill/soft‑frozen lanes.

Sobre Tempk

We design, test, and standardize passive cold‑chain packouts for food and life sciences. Our team specializes in dry ice quantity modeling, lane validation (ISTA profiles), and compliance training. Clients reduce spoilage and cost with accurate sizing, better insulation, and clear SOPs grounded in current regulations and safety limits. Need a lane‑specific plan? Request a 20‑minute packout audit and get a tested design—fast.