what is principle beyond the pressure cooker?

Answer 1

I don't know about beyond it...but behind it? The link below shows a graph of how boiling point changes with pressure. At normal atmospheric pressure..it's 212 F or 100 C, if the pressure is lower..like in the mountains the boiling point is lowered, if the pressure is raised (pressure cooking) the boiling point is raised..so the water is hotter and the food cooks faster. In a pot that is not sealed you are at normal atmospheric temperature and your boiling water will only reach 212 F, no matter how high you turn up the heat under it.

Answer 2

Working Principle Of Pressure Cooker

Answer 3

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A pressure cooker is defined as an airtight metal pot that uses steam under pressure at high temperature to cook food quickly. Pressure cookers operate on the principle wherein the steam that accumulates within the pressurized pot prepares food at a high temperature. This reduces the time taken to cook without having an adverse effect on the food's nutritional value.

The newer pressure cookers are a lot safer than the older designs. The two primary concerns in pressure-cooking are the gasket seal and the vent tube. The gasket is the rubber seal, which is on the inside of the cooker lid. It has to be fixed against the lid so as to seal the lid to the cooker. If this is done correctly then the pressure will rise as per requirement. The vent tube is in the center of the cooker lid that vents out the steam. There is a small weight that shakes to and fro that is placed on top of the vent tube. Some of the newer designs have built in valves and indicator rods that indicate the pressure.

Pressure cookers are useful for preparing Indian cuisine, especially the recipes made with pulses such as kidney beans and gram. It is an appropriate cooking devise for foods that are normally cooked with moist heat. These include soups, steamed puddings and many veg meals.

Pressure-cooking has certain advantages. It saves time by cooking foods three to ten times faster than other methods. The foods are more nutritious as water-soluble vitamins and minerals are not cooked away. This cooking devise is safe as the multiple safety valves permit excess pressure to escape. Undoubtedly, in this cooking process the food retains its original flavor

Answer 4

The principle behind pressure cooker is that when pressure increases boiling point increases and when pressure decreases boiling point decreases. Also remember that however much heat is applied to a liquid at normal atmospheric pressure the temperature will not rise beyond the boiling point. Hence water will be at 100 degree Cel at normal atmospheric pressure. Inside the pressure cooker at 15 lbs/sq inch the temperature is 110 degrees. The boiling contnues long after the vessel is taken off the stove , till it reaches atmospheric pressure,since as the pressure drops the boiling point also drops. Please remember that if you release the pressure after the first whistle and open the cooker the food would not have been cooked

Answer 5

Water boils at 212 deg. F On top of the stove you won't go above theis temp. when using water. Temp. stays constent until all the water is gone and then the food burns. In the pressure cooker, steam builds up pressure and the water stops boiling even though the temp goes above 212. The more pressure that is built up (by choosing the amount of weight on the vent hole) the higher the temp. the water boils at. Higher temp, quicker cooking. If you block the vent, the pressure cooker will fire a safety plug up into the kitchen ceiling rather than blow up all over the stove. Just don't be standing over it when it blows.

Answer 6

Denis Papin (August 22, 1647 - c. 1712) was a French physicist, mathematician and inventor, best known for his pioneering invention of the steam digester, the forerunner of the steam engine.

A cooking pot made to cook food under pressure. The pressure cooker has a locking lid and a valve system to regulate the internal pressure. Cooking time may be reduced by as much as 50% without destroying the nutritional value of the food.

Pressure cookers may be referred to by several other names. An early pressure cooker, called a steam digester, was invented by Denis Papin, a French physicist, in 1679.

According to Bueche, Professor of Physics at University of Dayton, gases are greatly affected by the pressure and temperature. It was broadly studied during 1700s and earlier. He found two general laws by Boyle and Charles. “Boyle’s law relating the pressure of a gas at 2 constant temperature to its volume states that the product of the pressure and the volume is a constant. In symbols, PV= (constant) temperature constant.
A second law, Charles law, states that the pressure is proportional to the absolute temperature i.e. P= (constant) (T) volume constant” where the temperature is measured on the Kelvin scale.
If a gas is heated in a closed container, the pressure of the gas varies accordingly with the temperature and on the absolute temperature scale, the equation of which becomes P= (constant) (T). On combining the Boyle’s and Charles’s law we get the single equation PV= (constant) T where T is in degree Kelvin. If T (temperature) is constant, this equation resembles with the statement of Boyle’s law. Similarly, when V (volume) is constant, the equation resembles with the statement of Charles’s law That is why when water boils, it produces steam and if it is not allowed to escape, pressure increases inside the cooker and results in higher temperature than possible normal conditions. The super-heated steam which is produced by high temperature makes the food cook quickly. With this cooking, a person can have intensified natural flavors, so he/she can get less salt, less sugar, fewer additives, fewer heavy seasonings, and still get a better taste More valuable nutrients are retains by pressure cooking than other cooking methods. As there will be an airless environment inside the pressure cooker, the foods get cooked quickly with very little liquid, vitamins, minerals, and other nutrients without being boiled away during cooking. Since, foods are cooked in a steam atmosphere; it is virtually fat-free cooking as well. One can easily drained fat from the food by using the cooking rack in the pressure cooker to keep foods out of the cooking liquid.
....all the best.

Answer 7

Pressure cooker is a sealed pot which produces steam heat to cook food fast. First appeared in 1679 as Papin's digester , named after its inventor the French-born Physicist, Denis Papin.
The cooker heats water to produce very hot steam-which forces the temperature inside the pot as high as 266*F(130*C)much higher than the the ordinary cookers.
Papin demonstrated his 'steam cooker in 1679 by cooking bones. The term " Pressure Cooker " appeared in 1915 in the Journal of Home Economics. The Aluminium pressure cooker was made by the National Pressure Cooker Company.
Development of modern new generation pressure cooker was continued by European Pressure Cooker Manufacturers after W.W.II .

Advantages convenience for cooking fast, delicious, and healthy meals in one third of the ordinary time.

Answer 8

when water begins to boil, you can add as much heat as you want, but the temperature of the water will not go any higher. what a pressure cooker does is let steam build up by heating water in a pot with only a small hole to allow the steam to escape to increase the pressure of the "atmosphere" in the pot thus raising the boiling temperature of the water. if the water is able to reach a higher temperature before boiling the food will then cook faster.

Answer 9

when the steam that happens when the water in food is contained it raises the pressure in the container. The higher pressure raises the boiling temperature of the water. The hot steam penetrates the food and makes it get hot inside quicker. Also the higher temperature water is more active and makes physical and chemical reactions different. The flavor being contained is also stronger. The result is quicker cooking and stronger flavor.

Answer 10

The principle is
Boiling temp. rises at higher pressure.
means more pressure more boiling temp.