Pressure cookers, in general, maintain a gage pressure of 2 atm (or 3 atm absolute) inside. Therefore, pressure cookers cook at a temperature of about 133°C instead of 100°C, cutting the cooking time by as much as 70 percent while minimizing the loss of nutrients. The newer pressure cookers use a spring valve with several pressure settings rather than a weight on the cover. A certain pressure cooker has a volume of 6 L and an operating pressure of 75 kPa gage. Initially, it contains 1 kg of water. Heat is supplied to the pressure cooker at a rate of 500 W for 30 min after the operating pressure is reached. Assuming an atmospheric pressure of 100 kPa, determine the temperature at which cooking takes place.
Pressure cookers, in general, maintain a gage pressure of 2 atm (or 3 atm absolute) inside. Therefore, pressure cookers cook at a temperature of about 133°C instead of 100°C, cutting the cooking time by as much as 70 percent while minimizing the loss of nutrients. The newer pressure cookers use a spring valve with several pressure settings rather than a weight on the cover. A certain pressure cooker has a volume of 6 L and an operating pressure of 75 kPa gage. Initially, it contains 1 kg of water. Heat is supplied to the pressure cooker at a rate of 500 W for 30 min after the operating pressure is reached. Assuming an atmospheric pressure of 100 kPa, determine the temperature at which cooking takes place.
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