Design and Implementation of Virtual Dance Training System under the Background of Artificial Intelligence Technology

2021 ◽  
Author(s):  
Yigang Mao
Keyword(s):  
Artificial Intelligence ◽  
Training System ◽  
Design And Implementation ◽  
Dance Training ◽  
Artificial Intelligence Technology

scholarly journals Assistant Training System of Teenagers’ Physical Ability Based on Artificial Intelligence

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Cong Du
Keyword(s):  
Artificial Intelligence ◽  
Data Analysis ◽  
Target Detection ◽  
Physical Training ◽  
Training System ◽  
Experimental Platform ◽  
Standing Long Jump ◽  
Artificial Intelligence Technology ◽  
Long Jump ◽  
Experimental Group

The rapid development of artificial intelligence technology makes it widely used in various fields. In order to more scientifically assist teenagers in physical training, this paper develops a set of teenagers’ physical training system based on artificial intelligence technology. Firstly, the experimental platform is built, and the sensor nodes are connected with the test host through the serial port to collect data to the experimental platform. The system consists of target detection module, data analysis module, and human posture estimation module. The background modeling method based on vibe model is used to form the target detection module, and the canny edge detection algorithm is used to form the data analysis module. Finally, the posture auxiliary index is established to estimate the human posture. This paper makes a systematic application test on a youth sports team. The experimental group was trained with artificial intelligence-based physical training system, while the control group was trained with traditional training methods. Before the experiment, the physical fitness of the two groups of subjects were evaluated, including standing long jump, 50 meters sprint, 30 s single swing rope skipping, pull-up, and squat 1RM. After 3 and 6 weeks of training, the physical fitness was evaluated again. The experimental results show that the intelligent assistant system established in this paper can accurately show that the physiological load of the athlete is in line with the law of physiological function change. After six weeks of training, the standing long jump of the experimental group has been improved by 20.97 cm, the 50 meters dash has been accelerated by 1.21 s, the 30 second single swing rope has been increased by 13.76, the pull-up has been increased by 1.41, and the squat 1RM has been increased by 15.16. This shows that the auxiliary training system based on artificial intelligence can help young athletes improve their physical quality and enhance their sports skills.

scholarly journals A Study of Automatic Judgment of Food Color and Cooking Conditions with Artificial Intelligence Technology

Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1128
Author(s):  
Chern-Sheng Lin ◽  
Yu-Ching Pan ◽  
Yu-Xin Kuo ◽  
Ching-Kun Chen ◽  
Chuen-Lin Tien
Keyword(s):  
Artificial Intelligence ◽  
Image Processing ◽  
Color Space ◽  
Color Difference ◽  
Color Space Conversion ◽  
Before And After ◽  
Artificial Intelligence Technology ◽  
Artificial Intelligence Algorithm ◽  
Time Image ◽  
Cooking Conditions

In this study, the machine vision and artificial intelligence algorithms were used to rapidly check the degree of cooking of foods and avoid the over-cooking of foods. Using a smart induction cooker for heating, the image processing program automatically recognizes the color of the food before and after cooking. The new cooking parameters were used to identify the cooking conditions of the food when it is undercooked, cooked, and overcooked. In the research, the camera was used in combination with the software for development, and the real-time image processing technology was used to obtain the information of the color of the food, and through calculation parameters, the cooking status of the food was monitored. In the second year, using the color space conversion, a novel algorithm, and artificial intelligence, the foreground segmentation was used to separate the vegetables from the background, and the cooking ripeness, cooking unevenness, oil glossiness, and sauce absorption were calculated. The image color difference and the distribution were used to judge the cooking conditions of the food, so that the cooking system can identify whether or not to adopt partial tumbling, or to end a cooking operation. A novel artificial intelligence algorithm is used in the relative field, and the error rate can be reduced to 3%. This work will significantly help researchers working in the advanced cooking devices.

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