Science and Pressure cooker

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How Pressure cooker works
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Pressure cooking is the process of cooking food fast, using water or any other cooking liquid, in a vessel with its lid tightly on. Pressure cookers are used for cooking food faster than open cooking methods and also saves energy. Pressure cooking requires much less water than normal boiling.This vessel/pot is there at everybody’s house. But how many of you really understand ‘how it works’.

Pressure cooker science

The pressure cooker works on the principle of Ideal Gas Law or combined gas law, PV = nRT. This  basically states that Pressure times volume is equal to the number of moles of a gas times the gas constant times temperature.

If one was to increase the temperature, then pressure would naturally increase.  Since Volume is held at a constant in a semi-sealed pressure cooker, then pressure must rise along with the rising temperature.

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  1. Reminds me of my school days… Pressure cooker is used daily in my kitchen, now I know more about it

  2. Such simple thing of our day today life but we hardly know so many facts. Loved reading this one like all others that I have come across. Your blog always provides some good information.

  3. It’s Amonton’s Law: Volume is constant but Temp increases so Pressure increases. Food molecules move faster and collide with more force, so food cooks faster.