7results about How to "Achieve technical effects" patented technology

This invention proposes a control method and system for cleaning equipment, as well as the cleaning equipment, electronic equipment, and medium. The control method for the cleaning equipment includes: determining the current state of a first component in the cleaning equipment, wherein the first component includes an image acquisition device and / or a sound acquisition device; determining a preset state of the first component; matching the preset state with the current state; determining that the first component is in an abnormal state when the current state does not match the preset state; and issuing a reminder message based on the abnormal state of the first component. This invention solves the problem in related technologies where users cannot promptly detect abnormalities in the camera and microphone of cleaning equipment during use. This is achieved by real-time detection of the operating state of the image acquisition device and / or the sound acquisition device, comparing the operating state with the expected state, and immediately notifying the user when the two states do not match.

For role-based content adaptation, a set of predefined user roles and role-based transformation instructions are obtained from the role-based access control system. The role-based transformation instructions define content adaptation rules for each of the roles. Then, a large language model is used to transform the input content for each of the obtained roles, creating a role-based adapted content instance of the input content. The large language model is used to retrieve role-related content from the input content using the role-based transformation instructions. The role-based adapted content instances are stored in a role-partitioned content storage, where each instance is tagged to identify the associated role. Through role-aware content partitioning, various content types can be managed efficiently.

The invention relates to an integrated recovery process of aromatic hydrocarbons in hydrogen peroxide oxidation tail gas, which specifically comprises the following steps: preheating the oxidation tail gas to 95-115 DEG C, introducing the oxidation tail gas into an adiabatic expansion machine for adiabatic expansion, reducing the pressure to 0.1-0.15 MPa, suddenly reducing the temperature to 3-7 DEG C, realizing energy recovery and power generation by using the Joule-Thomson effect, and condensing and separating out most aromatic hydrocarbons; and the condensed tail gas enters the activated carbon adsorption tower for deep adsorption, so that the aromatic hydrocarbon content in the finally discharged tail gas is less than or equal to 70mg / m. Through cooperation of process units, efficient recovery of aromatic hydrocarbons (the total recovery rate is greater than or equal to 95%), self-sufficiency of energy and even negative energy consumption operation (the unit tail gas treatment energy consumption is-5-0 kW.h / 1000 m) are realized, the stability and economical efficiency of an adsorption system are remarkably improved, and the technical problems of high energy consumption, low recovery rate and poor adsorption stability of a traditional cooling and adsorption process are solved.

This invention proposes a security patch detection and push device, a computer device, and a readable storage medium. The security patch detection and push device includes: a detection rule generator for generating a detection rule library; a detection rule storage for storing the detection rule library; a security patch detector for detecting security patch information in enterprise software based on the detection rule library; and a message server for sending security patch information to the enterprise software based on the detection results of the security patch detector.

The present invention relates to the food industry, in particular to a soft drink concentrate, i.e. a flavor syrup composition for preparing a beverage. The composition for preparing a flavor syrup comprises dry birch bud extract, sugar, citric acid monohydrate and water, the ratio of which is as follows (kg per 1000 L of finished syrup): dry birch bud extract: 0.003 to 0.500, sugar: 15 to 400, citric acid monohydrate: 0.33 to 3.33, water: the balance to make up to 1000 L. The technical effect of the present invention is that the composition for preparing a flavor syrup provides high sensory properties of the syrup and the beverage prepared therefrom, and improves safety during consumption.

This invention proposes a control method and device for a cooking appliance, the cooking appliance itself, and a readable storage medium. The control method includes: determining the operating stage of the cooking appliance; based on the cooking appliance being in the pressure water absorption stage, controlling the heating component and the air intake component to operate, so that the temperature and pressure inside the cooking cavity reach a first preset temperature and a first preset pressure; based on the cooking appliance being in the heating gelatinization stage, controlling the connecting component and the heating component to operate, so that the pressure and temperature inside the cooking cavity reach a second preset pressure and a second preset temperature; based on the cooking appliance being in the pressure cooking stage, controlling the air intake component and the connecting component to operate, so that the pressure inside the cooking cavity switches between atmospheric pressure and the first preset pressure. This invention not only solves the problem of low initial pressure and browning at the bottom during the cooking stage, but also significantly improves the elasticity and gloss of the rice.

This invention proposes a method and apparatus for controlling rice cooking in a cooking appliance, as well as the cooking appliance and storage medium. The method includes: determining the operating stages of the cooking appliance, which include: a heating and pressurizing stage, a venting and boiling stage, and a depressurization and heat preservation stage; based on the heating and pressurizing stage, controlling the heating component to heat the cooking cavity and obtain the temperature of the cooking cavity; when the temperature of the cooking cavity reaches a first preset temperature, controlling the gas filling component to introduce gas at a second preset temperature into the cooking cavity; when the temperature of the cooking cavity reaches a third preset temperature, controlling the gas exhaust component to expel the gas from the cooking cavity; and when the temperature of the cooking cavity reaches a fourth preset temperature, controlling the gas exhaust component to close. This invention enables boiling to occur in the cooking cavity under pressure, breaking up clumps of rice and evenly distributing heat to the upper and lower layers, improving the appearance and uniformity of rice grains cooked under pressure.