Question

The beans are cooked faster in pressure cooker because
1. boiling point increase with increasing pressure
2. boiling point decrease with Increasing pressure
3. Extra pressure of pressure cooker softens the beans
4. Internal energy is not lost while cooling in pressure cooker

Answer 1

Correct Answer - Option 1 : boiling point increase with increasing pressure

Concept :

• Food is cooked faster in a pressure cooker because due to high pressure the boiling point of water is raised.
• A pressure cooker works on the principle that with rising pressure the boiling point of water increases.
• Due to the high-pressure boiling point of water rises from 100o C to around 120o C.
• So, the steam also becomes hotter and is also trapped inside the cooker resulting in faster cooking of food.
• When cooked in open vessels the hot air escapes.
• But in the pressure cooker moisture surrounding the food itself reaches higher temperatures than it would without the pressure which speeds the cooking.
• So, the cooking speed is increased nearly four times. 

Hence we can conclude that the beans are cooked faster in pressure cooker because boiling point increase with increasing pressure.