What Is The Industrial Pressure Cooker Maximum Cooking Temperature？
Writer：www.firemixer.com Time：2021-09-10 14:46 Browse：℃
Industrial Pressure Cooker Pressure cooking is the process of cooking food under high pressure steam, employing water or a water-based cooking liquid, in a sealed vessel known as a pressure cooker. High pressure limits boiling, and permits cooking temperatures well above 100 °C (212 °F) to be reached.
The pressure cooker was invented in the seventeenth century by the physicist Denis Papin, and works by expelling air from the vessel, and trapping the steam produced from the boiling liquid inside. This raises the internal pressures and permits higher cooking temperatures. This, together with high thermal heat transfer from the steam, cooks food far more quickly, often cooking in between half and a quarter the time for conventional boiling. After cooking, the steam pressure is lowered back to ambient atmospheric pressure, so that the vessel can be opened safely.
The ordinary household maximum temperature at which a pressure cooker can operate is slightly greater than 100 degrees else's industrial pressure cookers considerably 110 degrees.
Almost any food that can be cooked in steam or water-based liquids can be cooked in a high pressure cooker.
According to New York Times Magazine, 37% of U.S. households owned at least one pressure cooker in 1950. By 2011, that rate dropped to only 20%. Part of the decline has been attributed to fear of explosion, although this is extremely rare with modern pressure cookers, along with competition from other fast cooking devices, such as the microwave oven.However, third generation pressure cookers have multiple safety features and digital temperature control, do not vent steam during cooking, are more efficient and quieter, and these conveniences have helped make pressure cooking more popular again.
In an ordinary, non-pressurized cooking vessel, the boiling point of water is 100 °C (212 °F) at standard pressure. Once the temperature in the vessel reaches the boiling point of water, excess heat causes the water to vaporize into steam. In a sealed pressure cooker, however, the boiling point of water increases with increasing pressure. As the temperature increases, so does the pressure, resulting in superheated water. When the pressure reaches 1 bar or 100 kPa (15 psi) above the existing atmospheric pressure, the water will have reached a temperature of approximately 120 °C (248 °F).
Pressure cookers employ one or more regulators to control the pressure/temperature. All types have a calibrated pressure relief valve, as well as one or more emergency valves.
With the simplest types, once the desired pressure is reached, the valve opens, and steam escapes cooling the vessel and limiting the temperature. More advanced stovetop models have pressure indicators that permit the user to adjust the heat to prevent the steam from escaping. Third generation types automatically measure the state of the vessel and control the power so as to not release steam in operation.
Some recipes require browning to develop flavors during roasting or frying. Browning occurs via the Maillard reaction, under temperatures higher than the roughly 120 °C (248 °F) achieved in pressure cooking. One may brown foods by searing them either in the open pressure cooker or another pan beforehand.
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