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the operation of a pressure cooker??????

2007-01-04 07:15:50 · 3 answers · asked by Hally berry 3 in Science & Mathematics Chemistry

3 answers

water boils at 212F (100C) at atmospheric pressure. This means you have a limited temperature at which you can cook your food in an open container, and therefore a cooking time based on that temperature.

A pressure cooker is a sealed contained that can withstand an internal pressure greater than atmospheric. When water (or most other liquids) are placed under pressure, their boiling point rises. In a pressure cooker, you can superheat the water, allowing you to cook faster at an elevated temperature.

2007-01-04 07:22:39 · answer #1 · answered by Anonymous · 0 0

A pressure cooker allows food to get to a higher temperature without drying out as in an oven. The limiting temperature of any food cooking on a regular stove is the boiling point of the liquid in that food....usually water. By putting the food into a sealed chamber, the food can get hotter than 212 degrees because the water boils at a higher temperature with higher pressure. Because the food is at higher temperature, it naturally cooks faster.

2007-01-04 15:21:14 · answer #2 · answered by richard Alvarado 4 · 0 0

Perssure of the vapour added by heat, accelarate the process of cooking!

2007-01-04 15:19:29 · answer #3 · answered by Anonymous · 0 0

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