The fish to dry ice weight ratio is usually 1:0.3. This means use 0.3 pounds of dry ice for each pound of fish. For better preservation, consider the ambient temperature and packaging type. Combining dry ice with regular ice can improve cooling and extend storage duration. Examples of proper use can help clarify this process.
Fresh fish is highly perishable. Therefore, the right balance preserves its quality. Dry ice, which is frozen carbon dioxide, creates a very low temperature. It sublimates into gas, keeping the surrounding environment cold without leaving excess water. When fish is packed with the appropriate dry ice, it remains frozen, preventing spoilage and bacterial growth.
Efficiency in packing also matters. Properly calculating the fish to dry ice ratio by weight helps optimize space within shipping containers. It leads to less wasted room, reducing costs associated with shipping.
Understanding this ratio is vital for suppliers and distributors. It ensures that fish reaches market conditions in peak freshness. The next section will explore specific methods for measuring this ratio effectively, ensuring that the freshness is maintained throughout the shipping process.
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