Can any please tell me how a pressure cooker works?

Question

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Answer 1

instead of releasing the wasted energy during boiling... you trap the energy inside. the items inside (industrial = units) are compressed with more atmospheric energy and imposed with other activants.

hey hope you understand.

Answer 2

When u close put some water in Pressure cooker and keep on stove, water starts to boil... steam gets collected insdie the Pressure cooker. When there is no place for the pressure, it pushes force on relief valve and the pressure releases with a sound of whistle.

Answer 3

Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Because water's boiling point increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to rise to a higher temperature before boiling.

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. Large volume pressure cookers are often referred as pressure canners, due to their capacity to hold jars used in canning. A version of a pressure cooker used by laboratories and hospitals to sterilize materials is known as an autoclave. In the food industry, pressure cookers are often referred to as retorts.

Hope this help you. Thanks.

Answer 4

At high pressure water boils at a higher temperature. Pressure cookers are made on this principle. The vapor inside exerts pressure on water and the other contents. As a result water boils in about 120 C and cooking is accomplished faster. To avoid accidents a safety valve is fitted through which excess vapor is released.

Answer 5

Add water in the pressure cooker and heat. There is a pressure relief  valve that lets out the steam, holding the pressure inside the cooker at one bar (one atmosphere pressure). This gives 121°C, because that is the vapor pressure of water at 1 bar above atmospheric pressure. The steam heats any food inside quickly, and holds the temp higher than normal boiling, so it cooks quickly.