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Which one of the following thermodynamic process approximates the steaming of food in a 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 process approximates the stea...
Since volume of pressure cooker is constant hence it is an Isochoric process.
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Which one of the following thermodynamic process approximates the stea...
Isochoric Process
An isochoric process, also known as a constant volume process, is a thermodynamic process during which the volume remains constant. This type of process is similar to the steaming of food in a pressure cooker because the volume inside the pressure cooker remains constant as the food is cooked.
Explanation:
- Pressure Cooker: In a pressure cooker, food is cooked by trapping steam generated by boiling water inside the sealed container. The volume inside the pressure cooker remains constant as the food is cooked.
- Constant Volume: Similarly, in an isochoric process, the volume remains constant throughout the process. This means that the pressure and temperature of the system can change, but the volume stays the same.
- Steaming of Food: When food is steamed in a pressure cooker, the pressure inside the cooker increases due to the trapped steam, which in turn raises the boiling point of water. This allows the food to cook at a higher temperature than it would in an open pot, resulting in faster cooking times.
- Efficiency: The isochoric process approximates the steaming of food in a pressure cooker because it allows for efficient transfer of heat to the food without changing the volume of the system. This results in quicker cooking times and helps retain the nutrients and flavors of the food.
In conclusion, the isochoric process closely resembles the steaming of food in a pressure cooker due to the constant volume and efficient heat transfer characteristics of both processes.
An isochoric process, also known as a constant volume process, is a thermodynamic process during which the volume remains constant. This type of process is similar to the steaming of food in a pressure cooker because the volume inside the pressure cooker remains constant as the food is cooked.
Explanation:
- Pressure Cooker: In a pressure cooker, food is cooked by trapping steam generated by boiling water inside the sealed container. The volume inside the pressure cooker remains constant as the food is cooked.
- Constant Volume: Similarly, in an isochoric process, the volume remains constant throughout the process. This means that the pressure and temperature of the system can change, but the volume stays the same.
- Steaming of Food: When food is steamed in a pressure cooker, the pressure inside the cooker increases due to the trapped steam, which in turn raises the boiling point of water. This allows the food to cook at a higher temperature than it would in an open pot, resulting in faster cooking times.
- Efficiency: The isochoric process approximates the steaming of food in a pressure cooker because it allows for efficient transfer of heat to the food without changing the volume of the system. This results in quicker cooking times and helps retain the nutrients and flavors of the food.
In conclusion, the isochoric process closely resembles the steaming of food in a pressure cooker due to the constant volume and efficient heat transfer characteristics of both processes.
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Which one of the following thermodynamic process approximates the steaming of food in a pressure cooker?a)Isenthalpicb)Isobaricc)Isochoricd)IsothermalCorrect answer is option 'C'. Can you explain this answer?
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