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11th of April 2017
Chemistry
Q:

why food cook quickly in pressure cooker???

Aadish17sharma - Junior - Class I

Tuesday, April 11, 2017 at 18:03:PM

A:

In a pressure cooker, water boils at about 120°C to 125°C due to increase in pressure, as the steam is not allowed to escape. The vapour pressure on the surface of the liquid inside the pressure cooker becomes nearly 1·75 times the atmospheric pressure. Thus, cooking of food in a pressure cooker becomes much easier and faster because the ingredients get sufficient heat energy before the water boils. Further, the cooked ingredients inside it is at a higher temperature.

Tuesday, April 11, 2017 at 18:10:PM