Computational model to predict the pressure change

inside a pressure cooker

Priyadarshini S R, K. S Yoha, Moses JA, Anandharamakrishnan C*
Computational Modeling and Nano Scale Processing Unit,
*Indian Institute of Food Processing Technology (IIFPT),Ministry of Food Processing Industries, Government of India,
Pudukkottai Road, Thanjavur- 613005, Tamil Nadu, India
*anandharamakrishnan@iifpt.edu.in

Introduction: Results: The model estimated a

•A conventional domestic pressure cooker maximum pressure inside the pressure
is a sealed vessel which uses an external cooker of about 0.098 MPa when the
heat source that can maintain pressure cooking time reached 10 minutes.
approximately up to 0.1 MPa.

•The cooking time and pressure

distribution pattern during cooking is
essential for the selection of operating
conditions of the equipment.

•A computational model was developed to

predict the pressure distribution during the
cooking process.
a b
Computational Methods: The unsteady Figure 2. Pressure distribution pattern after 10 minutes
a) 3D view b) top view
equations for fluid flow was solved using the
finite element method

Figure 3 . Time dependant pressure profile

Conclusion: The predicted values from

the model helps in selection of operating
conditions for the cooking process

Figure 1.Pressure cooker geometry
Reference:
Rocca-Poliméni, R., Flick, D., & Vasseur, J. (2011). A model of
heat and mass transfer inside a pressure cooker. Journal of
Food Engineering, 107(3-4), 393-404.
Acknowledgement:
This work was funded by Science and Engineering Research
Board (SERB), Government of India