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To know how a pressure cooker works you must know the physics behind it. The boiling point of water is 100°C. When boiling with in a pot with no cap, no matter how much you heat, it will never go past the temperature of 100°C because of evaporation. Also the vaporized steam is the same temperature of the boiling water. So when you cook with a pot of water this time with a sealed cap, as you try to add more heat by increasing the temp., all that will happen is that the vapor will try to escape but because it is a sealed environment it will not be able to escape resulting in the build up of pressure (or force/area). The temperature and pressure will have a direct proportional relationship so as one increase so does the other. Also steam has 6 times the heat potential when it condenses (changes from gas to liquid state of matter) on a cold food product. The build up of pressure and heat potential are two factors which enable pressure cookers to cook foods faster and more efficiently.

In pressure cooker the pressure develops inside the vessel as time goes on. As pressure increases the boiling point of water also increases. Food inside the pressure cooker cooked very fast because of high boiling temperature, means the food is not cooked at 100 C but much higher temperature than 100 C.

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Pressure cookers generally operate at 15psi (~760mmHg) above atmospheric pressure. Since atmospheric pressure is 14.7 psi, the pressure within the cooker is about double the atmospheric pressure. Once the operating pressure is attained, the temperature in the pot stabilizes at the boiling point for water at that pressure, which is about 120 C (248 F) at 2 atmospheres of pressure. Further temperature increase is prevented since the pressure is stabilized by the constant venting of steam from the cooking vessel.

If the temperature is raised by only 20 C above open pot boiling, why is the cooking time so much faster? The answer is that cooking results from chemical reactions in the food, and the rate at which all chemical reactions occur depends on the temperature. The temperature dependence of reactions is variable, but a rough rule of thumb is that the rate will double for every 10 C increase in temperature. Therefore the reactions that occur during cooking will occur roughly 4 times faster in a pressure cooker at 120 C, and the food will cook in one quarter of the time.

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13y ago
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13y ago

A pressure cooker works on the vaporization principle.

pressure builds up inside the cooker as the water inside it boils. it produces steam, which causes the temperature inside it to rise. the high temperature and pressure will result in a shorter cooking time

Added fact: boiling point of a liquid = the temperature at which the vapour pressure is equal to the pressure of the atmosphere above it. In a pressure cooker, the pressence of the steam increases the gas pressure above the water, thus elevating the cooking temperature and accelerating the cooking process.

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15y ago

It provides faster cooking of foods. The increased pressure and holding that higher pressure allows the water to rise to a higher temperature before biling out as steam thus cooking faster. The same principle is used in automobile radiators to pressurized them and allow higher water temperatures without boiling out the water as steam.

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10y ago

ADVANTAGES OF USING A PRESSURE COOKER:

1)Foods cook much faster with pressure cooking than with other methods. Due to the shorter cooking time, vitamins are preserved relatively well during pressure cooking.

2)Cooking food in pressure cookers requires much less water than conventional boiling, so food can be ready sooner.

3)Less energy is required than that of boiling, steaming, or oven cooking.

4)Pressure cookers can use much less liquid than the amount required for boiling or steaming in an ordinary saucepan.

5)Food is cooked at a temperature above the normal boiling point of water which kills most micro-organisms.

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8y ago

Pressure & Temperature in Pressure Cooker as compared to open cooking bowl ... Pressure cookers are used for cooking food faster than conventional cooking ..... much higher heat capacity, steam and liquids transfer heat more rapidly.

Best Electric Pressure Cooker

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10y ago

There are a few main uses for a pressure cooker canner. However, the main use is to can food. Canning food preserves it, and pressure cooking food cooks it, so pressure cooker canning cans cooked food.

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11y ago

There are a select few benefits to using a pressure cooker. The benefits to using this device are as follows: healthy, efficient, safe and versatile.

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Q: Why pressure cooker is used for rapid cooking?
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Related questions

Why a pressure cooker is used for cooking food?

A pressure cooker will cook food faster and also tenderize tougher meats.


Why are pressure cooker used in cookery?

cooking food faster than conventional cooking


How much do cooking times change when using a pressure cooker instead of a normal pot?

Between cooking with a normal pot and a pressure cooker the difference in terms of time is not much. The pressure cooker can be used depending on the type of food that is cooked.


Can griddles be used with pressure cookers?

Of course it will work. The griddle size and the cooker size needs to allow the cooker to sit flat on the griddle to allow efficient transfer of heat. Check griddle temp with cooking thermometer for correctness.


Which deep pans are used in a pressure cooker?

pots and pans


What is a description of the microwave oven?

A microwave oven is a cooking appliance, which is predominantly used for more rapid cooking


Why does steam come out of the pressure cooker the whole time?

Ideally, pressure cookers should not be releasing steam continuously but rather intermittently. team continuously coming out of a pressure cooker can occur due to several reasons: Improper sealing: If the pressure cooker's lid isn't properly sealed, steam can escape continuously. Ensure that the lid is securely locked in place. Overfilling: Overfilling the pressure cooker can lead to excess steam generation. Follow the manufacturer's guidelines regarding maximum fill levels. High heat: If the heat is too high, the pressure cooker may generate more steam than necessary. Adjust the heat to maintain the desired pressure level. Faulty sealing ring: The sealing ring, which ensures a tight seal between the lid and the pot, may be worn out or damaged, causing steam to escape. Replace the sealing ring if necessary. Faulty pressure release valve: A faulty pressure release valve can result in steam continuously escaping from the pressure cooker. Check the valve for any blockages or damage and replace it if needed. Cooking time: If the food requires a longer cooking time, steam may continue to escape until the cooking process is complete. Be patient and allow the pressure cooker to cook the food thoroughly. By addressing these potential issues, you can prevent continuous steam release and ensure proper functioning of your pressure cooker. If you are looking for the best pressure cookers in India, check out Vinod Cookware.


what property of solids is employed when it is used for making the handle of a pressure cooker?

I am pro


What kind of pressure cooker was used in the Boston Marathon bombing?

A good One


What is a pressure cooker-like apparatus used to sterilize instruments called?

Autoclave.


Is the word cooker a noun?

Yes, the word cooker is a singular, common, concrete noun; a word for a large piece of kitchen equipment that is used for cooking, a word for a thing.


Do any stores still sell electric pressure cookers?

Yes, there are plenty of stores that still sell electric pressure cookers. Target, for example, is current selling a Deni Electric Pressure Cooker - 9700. This cooker can be used to slow cook, steam, and brown. For more information on this cooker, visit http://www.target.com/Deni-Electric-Pressure-Cooker-9700/dp/B000A6JKZK