@article{ref1,
title="Characterization of the release of heated and pressurized water from a pressure cooker",
journal="Burns: journal of the International Society for Burn Injuries",
year="2020",
author="Giachetti, R. S. and Hardyniec, A.",
volume="ePub",
number="ePub",
pages="ePub-ePub",
abstract="Recently, self-heating consumer pressure cookers have found reinvigorated use with consumers wanting faster, more convenient, and healthier cooking. With the increased popularity, injury reports have also increased. Hazards associated with dispersion from pressurized vessels, although qualitatively understood through elementary scientific principles, have not been experimentally characterized in the literature, nor has the human ability to respond to a sudden dispersion of contents been directly reviewed. This study examined the consequence of volume and pressure on the dispersion of hot water from a typical 6 quart pressure cooker contacting a clothed user. This study found that both pressure and volume level influence the dispersion of contents after lid opening as well as the lid departure speed. <br><br>RESULTS also indicate that the speed of both the departing lid and the dispersing liquid occurred quicker than a bystander, within arm's reach, can consciously react to avoid or to shield themselves from the hot contents. The results confirmed analytical analyses found in the literature that a single layer cotton shirt (e.g., a t-shirt) saturated with water is more likely to trap hot liquid, increasing the likelihood of a more severe burn in that area due to prolonged skin contact.<p /> <p>Language: en</p>",
language="en",
issn="0305-4179",
doi="10.1016/j.burns.2020.10.020",
url="http://dx.doi.org/10.1016/j.burns.2020.10.020"
}