The analysis shows that thermal consumption should reach value of minimum support and minimum confidence for pressure, and flow in management of heating.

The improved cyclical function method is analyzed quantitatively through using the theory of the equivalent enthalpy drop and the real-time thermal consumption analysis can done.

[Rachel n. Carmody, Gil S. Weintraub and Richard W. Wrangham, "Energetic consequences of thermal and nonthermal food processing"] food's energy value is usually measured before consumption.