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The principle of pressure cookers

The principle of pressure cookers is simple, because the boiling point of water is affected by air pressure, and the higher the air pressure, the higher the boiling point. In high mountains and plateaues, the pressure is less than 1 standard atmospheric pressure, and the boiling point of water is less than 100℃, so water can boil less than 100℃, and eggs can not be cooked with ordinary POTS. Water does not boil until the temperature is above 100℃ at a pressure of more than 1 atmosphere. The pressure cooker commonly used by people is designed on this principle. Pressure cooker quite tightly closed up the water, the water is heated evaporation of water vapor can diffuse into the air, can only keep within the pressure cooker, makes the inside of the pressure cooker pressure higher than atmospheric pressure, 1 also make water to higher than 100 ℃ when boiling, such pressure cooker within the environment of high temperature and high pressure formation, rice is cooked more easily, and is quite crisp. Of course, the pressure in a pressure cooker is not unlimited, or it will explode.

pressure cookers