Abstract: A multi-carrier communication control method and apparatus, and a communication device. The method includes: obtaining, by a network-side device, a capability of a maximum uplink sending time duty cycle that is supported by the terminal in each carrier frequency band and a capability of a maximum uplink sending time duty cycle that is supported by the terminal in a carrier frequency band combination corresponding to multiple carrier frequency bands; and adjusting, by the network-side device, an actual uplink sending time of the terminal in each carrier frequency band to obtain an actual uplink sending time duty cycle of the terminal in each carrier frequency band.

Abstract: A magnetometric transmission structure includes a driving unit and an oscillating unit. The driving unit includes a driving assembly and a transmission assembly. The transmission assembly includes a magnetic component and a connecting component. The magnetic component is arranged at a driving end of the driving assembly and is driven by the driving assembly to rotate, and the connecting component is arranged between the magnetic component and the driving assembly. The oscillating unit includes an oscillating assembly. The oscillating assembly includes a movable component and an oscillating component. The movable component is arranged at one side of the magnetic component, the oscillating component is arranged at the movable component, and the oscillating component being made of magnetic material.

Abstract: A method of identifying a level of doneness of food includes: obtaining an initial food detection image; obtaining a current food detection image; performing a differential fusion operation on the initial food detection image and the current food detection image to obtain a fused food detection image; and inputting the fused food detection image into a predetermined neural network model to obtain the level of doneness of food output by the predetermined neural network model. According to the method, the differential image fusion is performed to reduce an influence on determining the level of doneness of food caused by the initial food detection image, and costs of the device may be reduced.