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Which one of the following thermodynamic processes approximates the steaming of food ina pressure cooker ?
- a)Isenthalpic
- b)Isobaric
- c)isochoric
- d)isothermal
Correct answer is option 'C'. Can you explain this answer?
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Which one of the following thermodynamic processes approximates the st...
Explanation:
The steaming of food in a pressure cooker involves heating water to produce steam, which then cooks the food in a sealed container at high pressure. This process can be approximated by an isochoric process.
Isochoric process:
An isochoric process is a thermodynamic process in which the volume of a system remains constant while the pressure and temperature change. In other words, the work done during an isochoric process is zero because there is no change in volume.
The steaming of food in a pressure cooker involves heating water in a sealed container. As the temperature of the water increases, the pressure inside the container also increases. However, the volume of the container remains constant because it is sealed. This means that the process is isochoric.
Advantages of isochoric process:
The advantage of using an isochoric process for steaming food in a pressure cooker is that it allows for very rapid cooking times. Because the pressure inside the container is higher than the atmospheric pressure, the boiling point of the water is also higher. This means that the food can be cooked at a higher temperature than it would be otherwise, resulting in faster cooking times.
Conclusion:
In conclusion, the steaming of food in a pressure cooker can be approximated by an isochoric process because the volume of the container remains constant while the pressure and temperature change. This process allows for very rapid cooking times and is a convenient and efficient way to cook food.
The steaming of food in a pressure cooker involves heating water to produce steam, which then cooks the food in a sealed container at high pressure. This process can be approximated by an isochoric process.
Isochoric process:
An isochoric process is a thermodynamic process in which the volume of a system remains constant while the pressure and temperature change. In other words, the work done during an isochoric process is zero because there is no change in volume.
The steaming of food in a pressure cooker involves heating water in a sealed container. As the temperature of the water increases, the pressure inside the container also increases. However, the volume of the container remains constant because it is sealed. This means that the process is isochoric.
Advantages of isochoric process:
The advantage of using an isochoric process for steaming food in a pressure cooker is that it allows for very rapid cooking times. Because the pressure inside the container is higher than the atmospheric pressure, the boiling point of the water is also higher. This means that the food can be cooked at a higher temperature than it would be otherwise, resulting in faster cooking times.
Conclusion:
In conclusion, the steaming of food in a pressure cooker can be approximated by an isochoric process because the volume of the container remains constant while the pressure and temperature change. This process allows for very rapid cooking times and is a convenient and efficient way to cook food.
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Which one of the following thermodynamic processes approximates the steaming of food ina pressure cooker ?a)Isenthalpicb)Isobaricc)isochoricd)isothermalCorrect answer is option 'C'. Can you explain this answer?
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