By Topic

The process modeling and analysis of meat production quality control based on Petri nets

Sign In

Cookies must be enabled to login.After enabling cookies , please use refresh or reload or ctrl+f5 on the browser for the login options.

Formats Non-Member Member
$33 $13
Learn how you can qualify for the best price for this item!
Become an IEEE Member or Subscribe to
IEEE Xplore for exclusive pricing!
close button

puzzle piece

IEEE membership options for an individual and IEEE Xplore subscriptions for an organization offer the most affordable access to essential journal articles, conference papers, standards, eBooks, and eLearning courses.

Learn more about:

IEEE membership

IEEE Xplore subscriptions

3 Author(s)
Huang Weidong ; Nanjing Univ. of Posts & Telecommun., Nanjing, China ; Chen LingYun ; Lin Ping

The food safety risks may flow into food circulation through any link in supply chain. Based on an example of low temperature-heated meat production and the HACCP (Hazard Analysis Critical Control Points) method of meat production, this paper gives a detailed description of the meat quality control process and establishes a model of monitoring the low temperature-heated meat production quality by Petri net. The reachability, liveness and reversibility of the model will be verified by building up the reachable tree, and the boundedness and conservativeness of the model will be derived by using incidence matrix to analyze the invariant P. This method can offer a support for realizing the automatic monitoring during the quality control in the meat production process.

Published in:

Computing and Networking Technology (ICCNT), 2012 8th International Conference on

Date of Conference:

27-29 Aug. 2012