Other recipes? Many other excellent dishes based on this principle of vaporization of water (for co

Today, as promised, we are following the article last week which described how the temperature and pressure could play on the expansion and the change in shape of an object. We offer you today a small set of applications of these phenomena. So we will return to our kitchen as alien friend would like to prepare a nice meal!
Let us return first of all to what is happening cooke & lewis in a casserole (Unhedged) containing heated water. As you perhaps know, the water molecules are much appreciated cooke & lewis and are linked. cooke & lewis But nonetheless, they move and slide on each other. Water molecules bind like them
When you heaters, you will allow them to shake more and more. From a certain moment, they are so shaken cooke & lewis that they no longer hold up and escape from the influence cooke & lewis of their peers. It is here that the steam escaping from the pot.
This happens cooke & lewis at a precise temperature: 100 C. This is the temperature at which water boils at atmospheric pressure. You will have beautiful continue heating, the temperature will remain blocked at this value of 100 C until the vapor and liquid are both present.
In a pressure cooker, things are different because in this case there was a sealed cover and that changes everything! In addition, unlike the two experiences from last week where the containers could deform and thus change their volume cooke & lewis (the milk bottle and the balloon), here the walls of your cooker are very rigid and resistant. When steam is formed, it can not escape and builds up above the water surface so that the pressure increases in the pressure cooker.
And then? Under the effect of a higher pressure than atmospheric pressure, fluid molecules have more difficulty to move and escape from the influence of their peers. They must therefore be particularly hard to become independent agitated: this means that the temperature will be higher for the water to actually boil.
How far are we going? The pressure in a pressure cooker up to two times the atmospheric pressure. And the temperature rises to about 120 C which then allows to cook food much faster because the chemical reactions are accelerated! It is through the valve we get to avoid the explosion. But the pressure increases from 2 times the value of the atmospheric pressure (approximately), cooke & lewis the steam escapes by the "low point" of the casserole: the valve. But beware, what you see escaping at that time, is no longer vapor (invisible gas) but steam that has condensed that is to say, tiny water droplets : a sort of fog forms due to the colder air above the pot (as we explained here).
By cons, when the pan cools after use, it will ensure that the valve remains open if not impossible to open your pot. This is the same phenomenon as that observed with the milk bottle that deforms: because of the condensation (and the closed cap), the internal cooke & lewis pressure is lower than the external pressure.
If popcorn This is also the same process that occurs when manufacturing popcorn from corn. There also allows heat to vaporize water and brought up to pressure. When it is high enough, the wall of corn grain and cracks inside expands.
Other recipes? Many other excellent dishes based on this principle of vaporization of water (for cooking) which swells preparations ... This is the case for example blown (although scientists have not yet finished all understand the history blown).
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