Pressure Cooker Research Articles

Revealing the effect of hydrothermal processing of legumes on the accumulation of dry matter in aquafaba

Legumes are an affordable source of vegetable protein, fiber, and vitamins, and due to their high nutritional and biological value, they are widely used in the nutrition of various categories of consumers. The main methods of processing legumes include hydromechanical and hydrothermal treatment, which is aimed at achieving culinary readiness of boiled legumes. Studying the parameters of the specified technological process for the accumulation of dry substances in aquafaba could make it possible to influence the composition and properties of this liquid, which would provide opportunities for its use in the food industry. The influence of hydrothermal processing of leguminous grains on the accumulation of dry matter in aquafaba, as well as the kinetics of moisture content of various types of leguminous grains, have been experimentally investigated, which made it possible to determine the rational parameters of hydromechanical and hydrothermal processing of chickpeas, beans, peas, lentils, with the preparation of boiled leguminous grains and aquafaba. It was determined that during hydromechanical processing intensive moisture absorption occurs in the first hours and reaches up to 80 % of the initial mass, after which the intensity of water absorption decreases somewhat. Rational technological parameters of hydrothermal processing of leguminous grains by two methods, basic (cooking at a temperature of 99±1 °С) and under pressure (cooking in a pressure cooker at a temperature of 120±1 °С) were established in the relationship "achieving the readiness of legumes – the content of dry substances in aquafaba". The use of the above-mentioned techniques for hydrothermal processing of leguminous grains make it possible to obtain the content of dry substances in aquafaba in the range of 2.8–4.8 % for cooking by the main technique and 3.9–7.0 % under pressure cooking conditions. To understand the processes regarding the influence of hydrothermal processing of legume grains on the accumulation of dry substances, the Peleg model was used. The experimental data could be used to substantiate parameters for the technological process to produce foods based on legumes

Adjunctive venous sinus stenting in transvenous embolization of vein of Galen malformations.

Vein of Galen malformations are congenital arteriovenous malformations primarily treated by endovascular embolization via transarterial or transvenous approaches. transvenous embolization can be utilized to close the malformation but may be difficult in patients with venous stenosis or blockages, which drive venous hypertension and lead to significant neurologic consequences. Here, we illustrate the atypical placement of an intracranial venous sinus stent to improve outflow after transvenous embolization in pediatric patients with the vein of Galen malformation. A retrospective review of clinical databases at two high-volume endovascular centers from January 2018 to March 2023 identified all vein of Galen malformation patients who received a venous sinus stent during transvenous embolization. Clinical data, imaging, angioarchitecture, operative details, postoperative management, and follow-up were reviewed. Three patients presented for transvenous embolization after multiple staged transarterial embolizations of their vein of Galen malformation. Transvenous access was complicated by lateral sinus stenosis, which was temporarily relieved by balloon angioplasty. After transvenous embolization by pressure cooker technique, the dural sinuses were stented using the existing venous guide catheter. Venous angiography demonstrated improved flow across the stenosed areas and post-embolization angiography demonstrated normalized venous drainage with widely patent stents. One patient experienced postoperative oculomotor nerve palsy unrelated to the stent placement. All patients demonstrated a complete cure of their vein of Galen malformations with patent venous sinus stents on follow-up. In patients with the vein of Galen malformation and venous hypertension receiving transvenous embolization, venous sinus stenting may be a safe and effective option to reduce aberrant cortical venous drainage and improve normal outflow. Further studies are warranted to investigate its benefit in high-flow vascular malformations.

Differentiated texture and lipid-lowering effect of cooked pork belly by different cooking regimes: insights from myofibrillar protein aggregation and dissociation, micromorphology

The effects of traditional flame stewing (TFS), commercial pressure cooking (PC), and sous-vide cooking (SVC) on the texture of pork belly and the underlying mechanism were investigated. SVC treatment at a low temperature (60 °C) achieved weaker oxidation of sulfhydryl groups, lower α-helical loss, higher surface hydrophobicity, and actomyosin dissociation, which reduced the shrinkage of myofibrils and loss of immobilized water, thus contributed to a tender meat. However, the protein aggregation predominated without actomyosin dissociation during PC treatment, causing the toughening of meat. TFS and PC intensified the atrophy of adipocytes and damage of cell membranes, which helped for the softening of adipose tissue and achieved 13.82% and 17.62 % lipid loss, respectively, and contributed to a higher ratio of polyunsaturated fatty acids to saturated fatty acids (0.45–0.46) than SVC (0.34). Comparisons showed that TFS was a more suitable method to prepare cooked pork belly with tender and juicy texture, low lipid content, and high ratio of polyunsaturated fatty acids to saturated fatty acids. This study offered new insights into how cooking regimes affect the texture and lipid-lowering effects of stewed pork.

Effects of cooking and market classes on nutritional and antioxidant properties of dry bean flours and soluble dietary fiber-rich fractions

Dry beans are a rich source of proteins, starch, dietary fiber, and phenolic compounds, thus exhibiting potential health benefits. Fractionating dry beans, especially soluble dietary fiber (SDF), could be considered a valuable functional food ingredient. This study investigated the effects of pinto and black dry bean market classes and atmospheric pressure cooking on the physicochemical attributes of dry bean flours and the extraction and characterization of SDF-rich fractions. Cooking significantly (p < 0.05) increased the dietary fiber content, altering the macronutrient profile. Raw flours exhibited higher levels of extractable phenols and antioxidant capacity, while cooked flours had more hydrolyzable phenols and associated antioxidant activities. Pinto beans were found to have higher levels of slowly digestible starch (23.76%) and resistant starch (5.24%) compared to black beans (20.63% and 3.22%, respectively). The SDF-rich fraction from cooked flours showed a reduced residual protein content and included pectic polysaccharides, hemicelluloses, and raffinose family oligosaccharides (RFOs), with cooking affecting their molecular weight distribution. These fractions demonstrated shear-thinning behavior and temperature-dependent viscosity. The study highlights the significant influence of market class and cooking process on the nutritional and antioxidant properties of dry beans, suggesting their potential contributions to dietary health.

Penentuan Kecukupan Panas serta Evaluasi Sensori Produk Opor Ayam Steril PT XYZ

Chicken opor, a seasoned dish made with chicken, spices, and coconut milk, has the potential to be developed into a practical and shelf-stable food product using proper preservation technology. Besides utilizing retort pouch packaging, a key factor in processing sterile chicken opor is ensuring an effective sterilization process. This study aimed to evaluate the thermal adequacy of the sterilization process for chicken opor produced by PT XYZ and to assess consumer acceptance of its sensory attributes. The product was packaged in 300 g retort pouches, with 44 units filling the sterilization basket. Heat distribution was tested using 30 temperature sensors, and heat penetration was assessed with 15 sensors placed at various locations in a 50 L pressure cooker. Sensory evaluation was conducted with 75 panelists using a hedonic rating scale. The results showed that heat distribution within the pressure cooker was uniform. The thermal adequacy, necessary to meet the commercial sterility standard, was achieved with a 70 minutes sterilization process after reaching the maximum temperature of 110 °C, yielding a minimum F0 value of 4.8 minutes. The hedonic rating test indicated moderate to high acceptance of PT XYZ's sterilized chicken opor among the panelists.

The Effects of Different Cooking Systems on Changes in the Bioactive Compounds, Polyphenol Profiles, Biogenic Elements, and Protein Contents of Cauliflower Florets

In the current study, we examined the effects of boiling cauliflower in a pressure cooker, conventional boiling, conventional heating, and microwave heating on the chemical components, total phenol, flavonoids, antioxidant capacity (DPPH test), phenolic compounds, and mineral contents of cauliflower florets to reveal the differences between these cooking methods. Cauliflower is generally consumed either boiled or cooked in dry heat. In this study, different boiling and dry heat cooking methods were tried to reveal the changes in phytochemical composition and protein and mineral contents of cauliflower florets. Depending on the cooking methods of the cauliflower florets, the total phenolic and flavonoid contents of the cauliflower florets were determined to be between 273.72 (conventional heating) and 731.01 mg GAE/100 g (microwave heating) and 142.02 (conventional heating) and 797.10 mg/100 g (conventional boiling), respectively. The antioxidant capacity results of cauliflowers were found to be between 8.30 (conventional heating) and 33.69 mmol/kg (fresh). Statistically significant differences were detected in the moisture, total phenol, total flavonoid, and antioxidant activity values of cauliflower depending on the cooking techniques applied (p &lt; 0.05). The gallic acid and 3,4-dihydroxybenzoic acid values of fresh and cooked cauliflowers were identified to be between 10.93 (microwave heating) and 194.79 mg/100 g (boiling in pressure cooker) and 17.58 (conventional heating) and 145.80 mg/100 g (boiling in pressure cooker), respectively. In general, the lowest amounts of phenolic compounds were defined in cauliflower samples boiled with a conventional heating system, followed by cauliflower samples cooked with the microwave heating method. Considering the component amounts as a result of cooking, the highest phenolic component amounts were specified in the cauliflower sample cooked by boiling in a pressure cooker. The protein quantities of fresh and cooked cauliflowers were determined to be between 16.11 (fresh) and 19.79% (microwave heating). The K and S contents of fresh cauliflowers and cauliflowers cooked with different blanching methods were specified to be between 19,647.62 (conventional boiling) and 35,130.01 mg/kg (conventional heating) and 3196.54 (boiling in pressure cooker) and 5105.65 mg/kg (microwave heating), respectively. The K, Mg, S, Fe, Cu, Mn, and Zn results of cauliflowers cooked in an oven and microwave were higher than those cooked using the control and boiling methods.

Exploring the impact of cooking techniques and storage conditions on resistant starch levels in mung beans and its effect upon blood glucose level and lipid profile in vivo.

Mung beans contain various antinutritional components. Processing and cooking methods can reduce these antinutritional factors and increase the availability and digestibility of nutrients. Resistant starch is also known as dietary fiber, which helps to reduce the cholesterol and glucose level in blood. It is formed during cooking and storage of food at low temperature. This study aimed to assess the effects of cooking and storage temperature on the formation of resistant starch in processed mung bean, as well as its effect on blood glucose levels and lipid profile in humans and rats. The common cooking methods namely boiling, steaming after germination, roasting, and pressure cooking were chosen. The cooked samples were stored at different temperatures including freshly prepared within 1 h (T1), stored for 24 h at room temperature (20-22°C) (T2), kept at 4°C for 24 h (T3), and reheated after storing at 4°C for 24 h (T4). The study revealed that germinated-steamed mung beans had significantly higher levels of resistant starch (27.63 ± 0.76), and lower level of glycemic index (26.28 ± 3.08) and amylose (40.91 ± 0.06) when stored at 4°C for 24 h (T3) followed by (T2), (T4), and (T1) as compared to other cooking methods (boiling, pressure cooking, and roasting). The germinated-steamed mung beans (T1) resulted in 96% decline in blood glucose parameters of rats (36 Wistar albino rats aged 2 to 3 months were selected) than the control group as observed in 28 days diet intervention (100 mg/kg resistant starch orally). There is a need to make people aware about the selection of appropriate cooking (steamed after germination) and storage methods (T3) to increase the RS content and to lower the glycemic index of food at domestic level.

Remodelling operational parameters on the performance of a modified domestic pressure cooker

Remodelling operational parameters on the performance of a modified domestic pressure cooker

A Casereport of Burning Caused by a Pressure Cooker in a pregnant Woman Referred to a Hospital in Bojnurd City

A Casereport of Burning Caused by a Pressure Cooker in a pregnant Woman Referred to a Hospital in Bojnurd City

Process and Product Transformation of Indonesian Indigenous Local Food through Advanced Commercial Sterility using Household Pressure Cooker to Support Ultra-Micro Entrepreneur Sustainability

Implementation of business and process transformation can be accomplished by transforming traditional catering enterprises into providers of shelf-stable packaged food, capable of enduring extended periods without the need for refrigeration or freezing. It is necessary to achieve a F0 value during sterilization process for a minimum of 3.0 minutes. Ultra-micro businesses, particularly those in the food service industry like simple catering with household menus, have significant financial burdens when it comes to investing in equipment and ensuring the sterilizing procedure is adequate. To address, a viable approach is to utilize a modified household pressure cooker for sterilization purposes. The objective of this study is to examine the thermal distribution of pressure cookers and evaluate the effectiveness of sterilization procedure for various food product in food service sector. Product testing involves evaluating the effectiveness of sterilization procedure using both the General and Ball Formula methods. The research findings indicated that milkfish, squid, grilled chicken, and rendang have undergone commercial sterilization with F0 values of 7.44, 17.32, 7.01, and 8.01 minutes, respectively, at B values of 74, 83, 88, and 82 minutes. The process of sterilization is conducted at a temperature of 246.2°F using a pressure cooker. The Ball Formula variable can be utilized for rendang products and provides nine scheduled process conditions. With the exception of chicken satay, the entire product has the capacity to remain stable for more than 1 year. Commercial sterilizing products can enhance the shelf life of products, improve food security, and promote the sustainability of businesses.

Chickpea aquafaba production techniques for foaming: A comparison of foam stability considering the use of soaking water, additives, pressure cooking time, pH, and protein content

This study assessed the impact of soaking water, pressure-cooking time, and additives on chickpea aquafaba foam. Chickpeas were cooked under pressure (with/without soaking water) at 3 cooking times (15, 20, or 25 min). Cooked chickpeas were stored with the cooking water (4 °C for 24h). Drained liquid was beaten for 30 min for foaming. Foam stability, protein content, and pH were analyzed. The best cooking time (20 min) without soaking water was selected (based on protein content, stability, and shorter cooking time) to evaluate foam stability with cream of tartar (1, 3, and 5%), citric acid (0.1, 0.3, 0.5%) and salt (0.1, 0.3, 0.5%). Pressure-cooking time influenced foam's stability more than using or not soaking water. Cream of tartar (3% and 5%) and citric acid (0.1% and 0.3%) improved the stability of the aquafaba foam. The best procedure to produce chickpea aquafaba was soaking the chickpea for 12h under refrigeration (1 chickpea:4 water); discarding the soaking water, cooking the chickpea under pressure for 20 min with freshwater (1:2), storing chickpea with cooking water for 24h under refrigeration; using the cooking water added of cream of tartar (3% or 5%) or citric acid (0.1% or 0.3%); beating the mixture for 30 min.

‘Pressure cooker’ and ‘balloon pressure’ techniques significantly increase 3-month complete occlusion rate after spinal arteriovenous fistula embolization as compared to glue: single center evaluation on 38 consecutive patients

BackgroundSpinal arteriovenous fistulas can be treated either by surgery or by endovascular means, using different strategies. The main drawback of embolization is the risk of recurrence. Our objective is to...

Realizing efficient near-infrared emission in Cu-In-S/ZnS quantum dots: Aqueous synthesis, optical properties and applications

Ternary I-III-VI quantum dots (QDs) are promising substitutions to Pb and Cd chalcogenide QDs in various applications such as LED, biodetection and sensing. It is urgent to explore near-infrared (NIR) emitting QDs with the advantages of low-cost synthesis and nontoxicity. Herein, water-soluble NIR Cu-In-S/ZnS (CIS/ZnS) QDs were obtained utilizing thioglycolic acid (TGA) and polyethyleneimine (PEI) as the stabilizing molecules in a commercial pressure cooker. Moreover, we detailedly investigated the influence factors on the PL property of CIS QDs and CIS/ZnS QDs including species of sulfur source, reaction time, pH, the dosage of TGA, PEI, Na2S, number of ZnS coating layers and the molar ratio of Cu/In. These QDs with adjusting Cu/In ratios show the emission maximum in the range of 710–750 nm. The maximum PL quantum yield (PLQY) of 20 % was acquired for CIS/ZnS QDs with a Cu/In ratio was 0.33/1 and three ZnS layer coating. Finally, we fabricated a NIR pc-LED lamp by using blue LED chips and CIS/ZnS QDs. The device shows a broadband NIR emission centered at 770 nm, which can be applied in night-vision system.

Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup.

Vegetables and legume soups contain various essential and bioactive constituents such as vitamin C, carotenoids, and phenolics. Antioxidant activity characteristics related to those compounds are well known to contribute profusely to human health. The cooking technique affects the bioavailability of nutrients and bioactive compounds, making it crucial to explore optimal alternatives to maximize them. The objective of this study was to explore the influence of different cooking techniques (boiling, pressure cooking, sous-vide, and cook-vide) on the physicochemical properties and bioactive characteristics of a ready-to-eat vegetable lentil soup. For this, the bioaccessibility of those compounds was assessed through an in vitro simulated gastrointestinal methodology. The firmness of vegetables was established to define treatments' cooking times, allowing subsequent comparison of the nutritional and functional properties of the soups. The color of vegetables was also evaluated as a quality parameter, which contributed to providing a global vision of the process impact. The results revealed that in vitro digestion (IVD) caused a decrease in all bioactive compound determinations for all cooking treatments of up to 72% for total phenols, 92% for lycopene, 98% for carotenoids, and 100% for vitamin C. Additionally, the antioxidant activity of the soups after thermal treatment improved up to 46% measured by the DPPH method. This study emphasizes the importance of considering the digestion process in the selection of the most adequate cooking technique. After IVD, traditional cooking (boiling) reached the maximum total carotenoid and lycopene contents; cook-vide and pressure-cooking techniques provided the highest total phenol content, showing these three techniques to have the maximum antioxidant capacity.

Nonindustrial pretreatment and enzymes can yield sufficient calories from lignocellulosic biomass for human survival.

Following a global catastrophe causing reduced sunlight, the environment would become unfavorable for crop growth. Under such conditions, people might need to convert inedible plant biomass into food to meet their daily nutritional requirements. However, the possibility of converting biomass into food under low-resource conditions has not been thoroughly studied. To address this uncertainty, we evaluated the potential for using resources available in a typical household to extract sugars from willow biomass and meet the carbohydrate needs of an adult. Grinding willow biomass in a household blender for 24 min produced willow particles similar to those produced in a laboratory-scale Wiley mill. Thermal treatments of these particles with hot water extraction, pressure cooking, or microwaving only extracted 0.5%-0.8% (w/w) glucose from the biomass. Household acid or alkali treatments yielded only 0.5% (w/w) glucose. These sugar yields would be insufficient to provide nutrition to an adult. In contrast, enzymatic hydrolysis of pretreated willow at 50°C for 72 h yielded 2%-8% (w/w) glucose, and pretreating willow with sodium hydroxide and pressure before enzymatic treatment increased glucose yields to 28% (w/w). With this pretreatment approach and subsequent enzymatic conversion, ~1.4 kg of biomass/day could potentially fulfill the energy needs of an adult under post-catastrophic conditions. We posit that while biomass can be successfully pretreated for enzymatic deconstruction at a household level, producing sufficient enzymes for efficient sugar extraction from inedible plant biomass in a post-catastrophic environment might not be feasible at the household scale, thus requiring community-scale infrastructure and coordination.

Effect of cooking methods on volatile compounds and texture properties in millet porridge

To instruct the production of millet porridge, the effect of cooking methods on flavor and texture of millet porridge was investigated. A total of 91 volatiles were detected and most volatile compounds decreased with cooking time, e.g. alcohols. The esters as major volatiles had a high content in electric rice cooker (IC). Multiple chemometric results indicated that volatiles from different cooking methods were distinguished respectively. Texture analysis indicated that the hardness of millet porridge prepared in IC had a more dominant decrease trend than electromagnetic oven and the electric pressure cooker before 40 min. In conclusion, different cooking methods had a more significant influence on the volatiles than cooking time, while the texture is opposite. The comprehensive sensory score reached its peak in IC-30 min. The comprehensive sensory scores of IC and EC decreased with the prolongation of cooking time. This study helps to improve the sensory attributes of millet porridge.

Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss)

ABSTRACT In this study, the effects of different cooking techniques on some physicochemical, color, texture and sensory properties of rainbow trout farmed in net cage systems were investigated. The greatest water loss was found in the deep-fried group and the least water loss in sous vide group. The pH of the groups increased with cooking, but lowest pH was fish cooked sous vide. The highest L* value was determined from the group cooked under pressure of 70KPa (p < 0.05), while the lowest L* value was observed in the deep-fried group (p < 0.05). The maximum hardness (N) was found in the group cooked under pressure of 10KPa (p < 0.05). Pressure cooking techniques in automatic cookers for cooking trout cubes can be said to be one of the most suitable innovative cooking methods when color, textural characteristics and sensory juiciness values are taken into account in meat texture.

Energy-Efficient Electric Cooking and Sustainable Energy Transitions

Transitioning to clean cooking fuels is not only part of achieving SDG7 but also makes a significant contribution to mitigating climate change by reducing carbon emissions. Research projects and pilots across a number of countries in Africa and South Asia have been exploring the suitability and energy performance of different cooking appliances and fuels. The paper presents the first statistical analysis across these multiple datasets to determine the range of energy required to cook dishes using different technologies and fuels. The paper draws out distinctions between African and Asian dishes, notably the impact of energy-intensive dishes prepared mostly in Africa. The paper demonstrates that the standard efficiency-based approaches to comparing the performance of stoves are not appropriate to modern electric cooking devices, so a novel alternative approach based on specific energy consumption and termed energy ratios is developed. Charcoal stoves are shown to use 15 times as much energy as electric pressure cookers (EPCs) to cook African dishes, and a detailed review of how the EPC works explains why this should be. Energy ratios provide a basis for estimating carbon emission reductions associated with transitioning to modern cooking fuels and also for estimating household cooking costs. Fuel and electricity prices from studies show that the cost of cooking with an EPC can be only 20% of the cost of cooking with charcoal, which highlights the potential for modern, energy-efficient electric cooking devices to defy the conventional wisdom of the energy ladder.

Phenotypic characterization and culinary quality of cassava ethnovarieties cultivated in northern Mato Grosso, Brazil

Cassava (Manihot esculenta Crantz) has great importance as a food and serves as a raw material for various industrial products. The aim of this study was to evaluate phenotypic and culinary characteristics of the roots of 15 ethnovarieties of cassava sampled in northern Mato Grosso. The evaluated characteristics included root epidermis texture, skin color, cortex color and root pulp color before and after cooking, ease of removal of the skin and cortex, cooking time and aspects of the cooked mass. The ethnovarieties presented phenotypic diversity for the characteristics evaluated in their roots. The cooking time of cassava ethnovarieties cooked in a conventional pan ranged from 17 to 35 minutes. However, when the cooking of the ethnovarieties occurred in a pressure cooker, all were cooked within 10 minutes. The pressure cooker accelerated the cooking time considerably; however, it negatively influenced the aspects of the cooked mass and had greater water retention. The 15 cassava ethnovarieties present phenotypic variation regarding the texture and colors of the epidermis, cortex, skin, in the fresh pulp and after cooking. Such variation may be indicative of genetic variability, which suggests the need to conserve these cassava ethnovarieties. The evaluation of the culinary characteristics, considering the cooking time and the aspects of the cooked mass, showed that the ethnovarieties Cascatinha, Liberata, Branca 3, Folha roxa, Mandioca de fritar sem cozinhar, Branca 4, Amarelinha 2, Casca roxa, Amarelinha 3 and Casca branca are the most suitable for planting, consumption and commercialization, and can be harvested seven months after planting.

Lead-acid battolysers for hydrogen cooking: A comparison with electric cooking for sub-Saharan Africa

A battolyser combines the function of battery and electrolyser in one device, i.e. it provides both electrical energy storage and a means to produce hydrogen. A battolyser with lead-acid chemistry has recently been proposed, and this has potential as a particularly low-cost solution. Here, the battolyser is considered for the production of hydrogen as a cooking fuel (“hCooking”) in sub-Saharan Africa, a region where cooking typically employs polluting fuels (firewood and charcoal). The more conventional approach for decarbonisation of cooking is the introduction of electric cookers (e.g. hotplate, induction hob, pressure cooker) which can be powered by PV and possibly battery storage; accordingly these electric cooking (“eCooking”) systems are considered as the competing decarbonised technology. Multi-objective optimisation is used to design both battolyser and eCooking systems for a notional off-grid community, with solar PV as the main energy source. Objectives are the minimisation of net present cost and lifetime greenhouse gas emissions, and Pareto frontiers are produced to show the play-off between these. Results show that a battolyser system could eliminate 95.6 % of CO2 emissions when compared with a baseline using charcoal, at an annualised cost of $507 per household, over a system lifetime of 20 years. However, eCooking systems appear superior to the battolyser, with the cleanest battery + eCook system achieving 95.8 % emissions reduction at annualised cost $422/household. More generally, hCooking systems are nearly always Pareto dominated by eCooking systems, even under a realistic range of sensitivity scenarios. This result is due to the inherently higher energy intensity of cooking over a flame compared to the eCooking options. Priorities to make the battolyser a more viable solution include extending its lifetime as far as possible, cheaper PV systems, and improved hydrogen burner efficiencies. We also show that eCooking together with some continued use of charcoal may be the cheapest possible cooking solution, whilst simultaneously curtailing 60 % of lifetime greenhouse gas emissions.