In the beer and beverage industries, the quality of carbon dioxide (CO₂) is a determining factor in the product’s quality and taste. The CO₂ collected from fermentation is liquified in order to reduce the space needed for storage and to purify the CO₂ from non-condensable gases – oxygen (O₂) and nitrogen (N₂).

In order to avoid the potential for any humidity present in the gas to freeze during liquefaction, which could cause a shutdown of the gas production plant, the humidity of the gas needs to be so low that no ice crystals are formed at these low operating temperatures.