Question:
For long transportation of ice cream, which of the following will be most suited?
For long transportation of ice cream, which of the following will be most suited?
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Dry ice is ideal for frozen food transport because it sublimes directly into gaseous carbon dioxide, leaving no liquid residue while maintaining a highly reliable, low-temperature environment.
Updated On: Jul 23, 2026
- Use of ice and salt mixture
- Use of liquid nitrogen
- Use of dry ice
- Use of glycol chiller
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The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Maintaining the frozen state of ice cream during transport is critical to prevent lactose crystallization, ice crystal growth, and structural collapse.
The transport medium must maintain temperatures well below the freezing point of ice cream, which is typically \(-18\ ^\circ\text{C}\) or lower.
Step 2: Detailed Explanation:
Let us evaluate each of the transport cooling methods:
- Ice and salt mixture: This mixture can lower temperatures down to approximately \(-21\ ^\circ\text{C}\), but it has a low latent heat capacity per unit volume, melts quickly, and leaves behind corrosive saltwater brine. This makes it unsuitable for long-distance transport.
- Liquid nitrogen: While extremely cold (\(-196\ ^\circ\text{C}\)), liquid nitrogen requires complex cryo-vessels, precise dosing systems, and raises safety concerns regarding asphyxiation in closed transport containers.
- Glycol chiller: Glycol systems require continuous electrical power and mechanical refrigeration compressors, which are difficult and expensive to operate on long non-refrigerated transport runs.
- Dry ice: Solid carbon dioxide has a sublimation temperature of \(-78.5\ ^\circ\text{C}\).
- It absorbs a high amount of heat during sublimation (\(573\text{ kJ/kg}\)) and transitions directly from a solid to a gas.
- This direct transition keeps the transport container dry and free of liquid residue, making it ideal for maintaining the low temperatures required for frozen desserts during transit.
Therefore, dry ice is the most suitable cooling medium for long-distance ice cream transportation.
Step 3: Final Answer:
The most suited cooling medium for the long transportation of ice cream is dry ice.
Maintaining the frozen state of ice cream during transport is critical to prevent lactose crystallization, ice crystal growth, and structural collapse.
The transport medium must maintain temperatures well below the freezing point of ice cream, which is typically \(-18\ ^\circ\text{C}\) or lower.
Step 2: Detailed Explanation:
Let us evaluate each of the transport cooling methods:
- Ice and salt mixture: This mixture can lower temperatures down to approximately \(-21\ ^\circ\text{C}\), but it has a low latent heat capacity per unit volume, melts quickly, and leaves behind corrosive saltwater brine. This makes it unsuitable for long-distance transport.
- Liquid nitrogen: While extremely cold (\(-196\ ^\circ\text{C}\)), liquid nitrogen requires complex cryo-vessels, precise dosing systems, and raises safety concerns regarding asphyxiation in closed transport containers.
- Glycol chiller: Glycol systems require continuous electrical power and mechanical refrigeration compressors, which are difficult and expensive to operate on long non-refrigerated transport runs.
- Dry ice: Solid carbon dioxide has a sublimation temperature of \(-78.5\ ^\circ\text{C}\).
- It absorbs a high amount of heat during sublimation (\(573\text{ kJ/kg}\)) and transitions directly from a solid to a gas.
- This direct transition keeps the transport container dry and free of liquid residue, making it ideal for maintaining the low temperatures required for frozen desserts during transit.
Therefore, dry ice is the most suitable cooling medium for long-distance ice cream transportation.
Step 3: Final Answer:
The most suited cooling medium for the long transportation of ice cream is dry ice.
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