基于情境的移动商务餐饮服务知识建模及推理研究  

Context- based Catering Knowledge Modeling and Reasoning in Mobile Commerce

作　　者：吕苗[1] 金淳[1] 邓晓懿[1] 韩庆平 

机构地区：[1]大连理工大学系统工程研究所,大连116024 [2]佛罗里达州立大西洋大学信息技术及运作管理系,美国佛罗里达博卡拉顿334310

出　　处：《情报学报》2013年第2期138-147,共10页Journal of the China Society for Scientific and Technical Information

基　　金：国家自然科学基金重大项目（NO.70890080,NO.70890083）资助.

摘　　要：在移动商务餐饮服务中如何对考虑情境信息的用户需求和服务信息进行有效的知识表示和推理是实现个性化服务的关键。本研究在移动商务餐饮服务中充分考虑情境信息，采用本体和SWRL服务规则搭建了基于情境的餐饮服务知识模型，实现了情境信息与餐饮服务知识的共享和交互。在此基础上，针对服务规则提出基于情境优先顺序的推理优化方法，有效解决了移动商务餐饮服务中基于情境的实时性推荐问题。实验结果表明：该方法有效解决了规则推理的结果冲突问题，并可提高餐饮供需匹配服务的质量。本研究为实现移动商务下的餐饮菜品推荐服务提供了基础。The effective knowledge representation and reasoning for user context, user requirements and service information are the key problems in personalization services in mobile commerce catering. This paper builds the catering knowledge model based context which is consisted of ontology and SWRL rules, realizes the knowledge sharing and interaction of catering. And the reasoning optimization method based on context priority was proposed to solve the real - time mobile catering recommendation problem. The experiment results have showed that this research can solve the results conflict between reasoning of rules, and improve the quality of matching services between demand and supply. The study provides the basis for the application of personalization services considering context in mobile commerce catering.

关 键 词：知识模型情境餐饮服务本体SWRL规则 推理优化 

分 类 号：TP18[自动化与计算机技术—控制理论与控制工程]