首页> 外国专利> METHOD FOR MANAGING INFORMATION ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) IN EMBEDDED TERMINAL USING BAYESIAN NETWORK

METHOD FOR MANAGING INFORMATION ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) IN EMBEDDED TERMINAL USING BAYESIAN NETWORK

机译:贝叶斯网络的嵌入式终端危害分析与关键控制点(HACCP)信息管理方法

摘要

A method for managing information on hazard analysis and critical control points (HACCP) of the present invention comprises the steps of: defining a basic knowledge (BK) formed with a menu name by date, day of the week, and breakfast, lunch, and dinner (BLD); deriving, from the BK, a first derived knowledge (DK1) indicating the number of meal serving frequencies of menu data on a current point (this month), a second derived knowledge (DK2) indicating whether a meal serving was performed before one month (the previous month), a third derived knowledge (DK3) indicating a related menu by date, and breakfast, lunch, and dinner, and a fourth derived knowledge (DK4) indicating a menu list currently shared with an embedded terminal; deriving, from the first to fourth derived knowledge (DK1 to DK4), a first application knowledge (AA1) indicating a menu having the lowest meal serving frequency, a second application knowledge (AA2) indicating a menu of which meal serving was not performed before one month (the previous month), a third application knowledge (AA3) indicating a related menu by each menu, and a forth application knowledge (AA4) indicating a menu list which is currently shared; and calculating a result value of a probability of a menu to be sacrificed on this month by considering a storage capacity of the embedded terminal, which is a question (Q) for constructing menu data not exceeding the size of a storage space of the embedded terminal in a certain period or a certain time period by referring the first to fourth application knowledge (AA1 to AA4), and reconstructing the menu data shared between the embedded terminal and a web server on the basis of the calculated result.;COPYRIGHT KIPO 2017
机译:本发明的用于管理关于危害分析和关键控制点(HACCP)的信息的方法包括以下步骤:通过日期,星期几以及早餐,午餐和午餐定义由菜单名称形成的基本知识(BK)。晚餐(BLD);从BK导出表示在当前点(本月)菜单数据的进餐频率的次数的第一导出知识(DK1),表示是否在一个月之前进行了进餐的第二导出知识(DK2)(前一个月),第三派生知识(DK3),用于按日期,早餐,午餐和晚餐指示相关菜单,第四派生知识(DK4),用于指示当前与嵌入式终端共享的菜单列表。从第一至第四派生知识(DK1至DK4)派生出指示具有最低进餐频率的菜单的第一应用程序知识(AA1),指示出之前未进行过进餐服务的菜单的第二应用程序知识(AA2)一个月(前一个月),第三应用知识(AA3)指示每个菜单的相关菜单,第四应用知识(AA4)指示当前共享的菜单列表;通过考虑嵌入式终端的存储容量来计算本月要牺牲的菜单概率的结果值,这是用于构造不超过嵌入式终端的存储空间大小的菜单数据的问题(Q)通过参考第一至第四应用知识(AA1至AA4)在特定时期或特定时间段内,并根据计算结果重建嵌入式终端与Web服务器之间共享的菜单数据。; COPYRIGHT KIPO 2017

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