Skip to content
Can you tell? 4.5 · Q1

Q.Can you explain the thermodynamics involved in cooking food using a pressure cooker?

Maharashtra MsbshseTextbookSubjectiveImportance★★★★★
35% · 24/68 Questions
🔒 Locked · start free trial →

You're viewing a preview — the full solution, concept, methods & PYQ mapping are locked.

Start your 14-day free trial to unlock the full solution →

A sealed cooker traps steam, raising the pressure and hence the boiling point of water above 100 °C; the hotter steam cooks food faster.

In a pressure cooker the steam cannot escape, so the pressure inside rises above atmospheric. Because the boiling point of water increases with pressure, the water and steam reach a temperature higher than 100 °C. Heat is transferred to the food at this higher temperature, so chemical and physical changes in the food proceed faster and it cooks in less time — a direct …

Unlock everything free for 14 days

  • Full step-by-step solutions
  • Concept-first explanations
  • Methods, shortcuts & mistakes
  • PYQ mapping + timed mock tests

Full access for 14 days. No credit card required.