Vapor Pressure - Normal Boiling Point & Clausius Clapeyron Equation

This chemistry video tutorial provides a basic introduction into vapor pressure. Vapor pressure is the partial pressure at which a substance's rate of evaporation is equal to the rate of condensation. You calculate the vapor pressure and normal boiling point of a substance using the clausius clapeyron equation. The normal boiling point is the temperature at which the vapor pressure of the liquid is equal to the atmospheric pressure at sea level. Vapor pressure increases with temperature. The boiling point of a substance is inversely related with elevation.
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Theres concept of vapour pressure when the lid is closed but what about open container how we will explain boiling point in that case ? How will vapour pressure be explained in tgt case

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I have a Liquid Oxygen container at -196C, as per heat transfer I calculated a vaporization daily rate of 0.1036% at ATM pressure. if I increase the container pressure to 0.1519 kg/cm2 how much will the vaporization rate decrease?? How can I calculate this? I'm kind of lost, I was trying to use this ecuation but then I think probably is not the right one for my problem.
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Man this is way over my head, I've got a question wondering if anyone can help....I have a freeze dryer and I'm sure u know how they work, they remove water from food from ice to vapor (it's a preservation method) now the food is put into the machine, food is frozen, in a chamber, then the vacuum pump kicks on (I can choose the mtorr) but I leave it at factory 300mtorr setting and as it hits the target mtorr, the temperature slowy rises (from the set -20) and its somehow senses when to rise the temp as to not turn ice into water but only vapor, so when it's gets to -5 the pressure rises, if it senses its getting water and not vapor it lowers again ot does this over and over slowly raising the twmp as rhe water vapor is removed, my question is what is the boiling point of the water in the food at say 350mtorr? Thank u.

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At a surrounding pressure of 350 mTorr the water molecules within the food would need to be at a temperature of -37.91 ⁰C (-36.24 ⁰F) or greater to vaporize.

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