Is cooking using pressure cooker is quicker? If yes, prove the same through first law of thermodynamics.
Answers
Yes, a pressure cooker cooks food faster than, cooking using conventional utensils.
The sealed cooker boils water faster, creating steam and pressure within the cooker. The volume remains constant within the cooker, but the increase in pressure makes the food molecules move and hit each other rapidly, thereby cooking it faster. The increase in pressure is regulated by the safety valve, which releases excess pressure periodically.
The pressure cooker works by raising the boiling point water, which is the cooking medium.
It speeds up the time it takes to boil.
Adequate steam is formed while using pressure cooker while food is prepared with the inclusion of water.
As per the law of thermodynamics, boiling point increases with pressure.
Hence the food is cooked at a higher temperature resulting lesser cooking time.
Atmospheric pressure gets stimulated by 15 pounds per by 15 pounds per square inch (psi), or 15 pounds above usual pressure within the cooker.
Consequently, the boiling point of water is increased from 212°F to 250°F. This higher temperature is what cooks food faster.
Once the cooker has reached full capacity.
The First Law of Thermodynamics says that heat is a form of energy.
Hence, subject to the principle of conservation of energy.