Food gets cooked faster in a pressure cooker
Food gets cooked faster in a pressure cooker because
- The boiling point of water is raised by the increased pressure inside the cooker
- The boiling point of water is lowered by pressure
- More steam is available to cook the food at 100°C
- More pressure is available to cook the food at 100°C
Answer: The boiling point of water is raised by the increased pressure inside the cooker
Food gets cooked faster in a pressure cooker because the boiling point of water is raised by the increased pressure inside the cooker.
When food is cooked in the pressure cooker, the trapped steam increases the atmospheric pressure inside the cooker. At that pressure, the boiling point of water is increased. Because of the increase in boiling point, the heat provided to the pressure cooker is utilized to increase its temperature rather than converting its state (water to steam). Higher water temperature means a higher transfer of heat to the food kept in it; hence, food cooks faster.
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