physics
2006-10-10 15:17:17 · 9 answers · asked by zyvyxlady 1 in Science & Mathematics ➔ Physics
Because it's being cooked under pressure, not boiling.
2006-10-10 15:18:59 · answer #1 · answered by Backwoods Barbie 7 · 0⤊ 1⤋
The maximum temperature that water can reach at any pressure is determined by its boiling point (PV=NRT). At atmospheric pressure the boiling point is 100 C (212 F). The boiling point, (maximum water temperature), increases with pressure. So in a pressure cooker, the pressure over the water is increased, increasing its boiling point. The hotter water temperature cooks the food faster.
2006-10-11 00:50:16 · answer #2 · answered by amused_from_afar 4 · 0⤊ 0⤋
There are two effects at work.
The first is that boiling point is elevated as a function of pressure, so the steam is hotter.
The second is that the higher pressure steam has a higher heat transfer coefficient, because of the increased density of the steam.
So you have higher temperature and a more efficient transfer of the higher temperature into the food to be cooked.
2006-10-10 22:28:05 · answer #3 · answered by arbiter007 6 · 2⤊ 0⤋
Good question, I've wondered it myself. A Total guess: because the steam & heat have no where to escape, so it is forced to stay in the pressure cooker, and cooks the food faster.
2006-10-10 22:20:37 · answer #4 · answered by Kaaren1969 2 · 1⤊ 1⤋
several factors.
1. pressure cooker is a closed container, it keeps the heat inside better.
2. Once inside the pressure cooker, the temperature can build up fast due to the pressure build-up. so, food got cook faster.
2006-10-10 22:25:51 · answer #5 · answered by Just_curious 4 · 1⤊ 1⤋
Because pressure and temperature are directly relatated.
Check out the ideal gas las PV=nRT . Presssure*volume=number of molcules*constant*temperature. Increase pressure increases temperature.
2006-10-10 22:25:35 · answer #6 · answered by Anonymous · 1⤊ 0⤋
The boiling point is decreased with increased pressure by Charles' law: V/T = k, and Boyle's law pV = k (where V = volume, T temperature, and p=pressure).
2006-10-10 22:24:33 · answer #7 · answered by John H 4 · 2⤊ 1⤋
Simple.. because the heat and to include steam(which is heat) is contained IN.. WITHIN the container and cannot escape so the total heat(if I can call it that) is used in the cooking process... if cooked in an open pot.. the steam heat escapes and is not used in the cooking process
2006-10-10 22:20:06 · answer #8 · answered by Anonymous · 1⤊ 1⤋
By increasing the pressure, the boiling point increases as well.
LOL, "TayLee" don't know what she is saying. "because you are cooking under pressure you are not boiling?" <--- nice
2006-10-10 22:26:26 · answer #9 · answered by Anothersliceplease! 2 · 1⤊ 0⤋