There are many paths to the solution of any thermo problem. Problem 6: A pressure cooker (closed tank) contains water at 1000C with the liquid volume being 1/10 of the vapor volume. chapter 03: energy and the first law of thermodynamics. So the critical factor is the increase of the boiling temperature of water as a function of the pressure inside the cooker. chapter 02: work and heat. chapter 01: thermodynamic properties and state of pure substances. If it is desired that the pressure cooker not run out of liquid water for 1 h, determine the highest rate of heat transfer allowed. (b) A pressure cooker is a good approximation to a closed system. Even if questions a) and b) were not required, this should always be the first priority item in solving a thermodynamic problem. (credit a: modification of work by Gina Hamilton; credit b: modification of work by Jane Whitney) (a) This boiling tea kettle is an open thermodynamic system. c) Since state (1) is specified as saturated liquid at 200 kPa, we use the saturated pressure steam tables to determine that T 1 = T sat@200kPa = 120.2°C. The pressure cooker contains a mixture of saturated liquid and saturated vapor. Below, for this pressure-cooker, one path to solution is demonstrated one way. chapter 06: thermodynamic relations $\endgroup$ – David White Jan 15 '19 at 15:53 It is heated until the pressure reaches 2.0 MPa. chapter 04: entropy and the second law of thermodynamics. The mass equation is easier than the energy equation. Have you been having issues with your pressure cooker and you don’t know what to do about it? I’ll give you some guidelines but you must do your own homework. If it is desired that the pressure cooker not run out of water for one hour, determine the highest rate of heat transfer allowed. A little steam escapes through the top valve to prevent explosion. Initially, one-half of the volume is filled with liquid and the other half with vapor. chapter 05: irreversibility and availability. The pressure cooker allows the pressure inside the cooker to be above the sea-level atmospheric pressure which also increases temperature inside the cooker and thus decreases cooking time. You should gather together either charts or numeric tables of the thermodynamic properties of water and steam. Find the final https://www.scienceofcooking.com/science_of_pressure_cooking.htm $\begingroup$ It would be nice if the problem statement was more practical. Then it is a good thing you are reading this post because we will be discussing some of the common ways to troubleshoot a pressure cooker … Pressure Cooker Problems Troubleshooting. It transfers heat and matter (steam) to its surroundings. A 4 L pressure cooker has an operating pressure of 175 kPa. A 4-L pressure cooker has an operating pressure of 175 kPa. EVENT: The pressure cooker (water within the interior volume as system) involves changes of mass and energy. Every real world application of this system will involve a boiler, where heat is added to the "pressure cooker" in order to generate a constant pressure steam to the turbine. Initially, one-half of the volume is filled with liquid and the other half with vapor. From the table in the back of my thermodynamics text, at 30 psia, the liquid has a specific volume of 0.017004 cubic ft. per lbm and the vapor has a specific volume of 13.748 cubic ft per lbm.
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