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: A conventional domestic pressure cooker is a sealed vessel which uses an external heat source that can maintain pressure 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. Results: The model estimated a maximum pressure inside the pressure cooker of about 0.098 MPa when the cooking time reached 10 minutes. a b Computational Methods: The unsteady equations for fluid flow was solved using the finite element method Figure 2. Pressure distribution pattern after 10 minutes a) 3D view b) top view Figure 3 . Time dependant pressure profile Conclusion: The predicted values from the model helps in selection of operating conditions for the cooking process 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. Figure 1.Pressure cooker geometry Acknowledgement: This work was funded by Science and Engineering Research Board (SERB), Government of India