CN113554456A - A food and beverage analysis method and system based on weighing and visual recognition - Google Patents
A food and beverage analysis method and system based on weighing and visual recognition Download PDFInfo
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Abstract
本发明公开了一种基于称重与视觉识别的餐饮分析方法及系统，该方法包括：拍摄用户的人脸影像，检索人脸影像对应的用户信息；基于用户信息获取用户的用餐数据与支付数据；对用户夹取的菜品进行称重计价，更新用户的支付数据；拍摄并分析用户的餐余影像，更新用户的用餐数据；分析支付数据与用餐数据，生成对应于用户的餐饮调整方案。本发明通过在用户取餐时监测菜品的夹取重量可实现称重计价，用餐过程快捷高效，用户体验良好；进而在用户用餐完毕时拍摄其餐盘的餐余影像，据此分析出用户的进食量、餐余量、菜品偏好、营养摄入比例等用餐数据，供用户参考以调整其用餐习惯，实现健康饮食，避免食物浪费。
The invention discloses a food and beverage analysis method and system based on weighing and visual recognition. The method includes: photographing a user's face image, retrieving user information corresponding to the face image; acquiring the user's meal data and payment data based on the user information ; Weigh and price the dishes picked by the user, update the user's payment data; shoot and analyze the user's after-dinner images, update the user's meal data; analyze the payment data and meal data, and generate a catering adjustment plan corresponding to the user. The invention can realize weighing and pricing by monitoring the clipping weight of the dishes when the user takes the meal, the meal process is fast and efficient, and the user experience is good; and then the after-meal image of the user's plate is taken after the meal is finished, and the user's meal image is analyzed accordingly. Meal data such as food intake, meal balance, dish preference, and nutrient intake ratio are provided for users' reference to adjust their dining habits, achieve healthy eating, and avoid food waste.
Description
Technical Field
The invention relates to the technical field of intelligent catering, in particular to a catering analysis method and system based on weighing and visual recognition.
Background
In the traditional fast catering places such as dining halls and the like, an operation mode of manually holding vegetables or taking the vegetables by self is often adopted. In a catering place adopting manual meal holding, the weight of the meal needs to be controlled by a meal holding worker, and the settlement is manually carried out according to the type and the weight of the meal after the meal holding is finished, so that the whole meal taking and settlement process needs to consume a long time in a dining peak period, and the dining experience of a user is poor; in a dining place where users take dishes by themselves, dishes are usually pre-contained in the dinner plate according to the same weight, which is convenient for the users to take and settle accounts, but different users have different food quantities, and the problem of residual dishes or insufficient weight can be caused by fixed weight of the dishes.
Disclosure of Invention
The embodiment of the invention discloses a catering analysis method and system based on weighing and visual identification, weighing and pricing can be realized by monitoring the clamping weight of dishes when a user takes meals, the dining process is quick and efficient, and the user experience is good; and then shoot the surplus image of meal of its dinner plate when the user finishes having a meal, analyze out user's eating data such as food intake, meal surplus, dish preference, nutrition intake ratio in view of the above, supply the user to refer to in order to adjust its habit of having a meal, realize healthy diet, avoid food extravagant.
The embodiment of the invention discloses a catering analysis method based on weighing and visual identification, which comprises the following steps:
shooting a face image of a user, and retrieving user information corresponding to the face image;
obtaining meal data and payment data of the user based on the user information;
weighing and pricing dishes clamped by the user, and updating payment data of the user;
shooting and analyzing the after-meal image of the user, and updating the meal data of the user;
and analyzing the payment data and the meal data to generate a meal adjustment scheme corresponding to the user.
Preferably, the weighing and pricing the dishes picked up by the user, and updating the payment data of the user includes:
monitoring the basis weight of the heat preservation furnaces, and preserving heat in different heat preservation furnaces to contain different dishes;
when the fact that the user places the dinner plate on the induction panel is detected, monitoring the weight loss of the heat preservation furnace corresponding to the induction panel;
when the user is detected to take the dinner plate from the induction panel, subtracting the weight loss amount from the basis weight to obtain the clamping weight of the user for clamping dishes in the holding furnace;
multiplying the clamping weight by the unit price of the dishes contained in the heat preservation furnace to obtain the amount of deduction required by the user for clamping the dishes;
and uploading the deduction amount and updating the payment data of the user.
Preferably, after the obtaining of the meal data and the payment data of the user based on the user information, and before the weighing and pricing of the dishes picked up by the user and the updating of the payment data of the user, the method further includes:
allocating dinner plates for the users, wherein each dinner plate is internally provided with a special label for the induction panel to read;
and binding and associating the labels of the dinner plates and the meal data and the payment data of the users.
Preferably, the shooting and analyzing the after-meal image of the user and updating the meal data of the user includes:
estimating the meal allowance corresponding to a plurality of dishes clamped by the user in the meal allowance image;
analyzing and obtaining the food intake of the user aiming at each dish according to the food allowance of each dish and the corresponding clamping weight;
analyzing and obtaining the dish preference of the user based on the meal allowance of each dish;
acquiring nutrient component data of each dish, and analyzing to obtain the nutrient intake proportion of the user in cooperation with the food intake;
and updating the meal data of the user by the clamping weight, the food intake, the meal surplus amount, the dish preference and the nutrition intake proportion of the user aiming at each dish.
Preferably, the analyzing the payment data and the meal data to generate a meal adjustment plan corresponding to the user includes:
based on the dish preference, acquiring the preferred dishes of the user from a dish list;
generating a nutritional health analysis report of the user according to the preference dishes and the nutritional intake proportion, and constructing a plurality of recommended collocation schemes for the user;
calculating the amount of the surplus meal of the user according to the payment data, the clamping weight and the surplus meal, and generating corresponding recommended meal taking amount according to the plurality of recommended collocation schemes;
and outputting the corresponding nutritional health analysis report, the plurality of recommended collocation schemes, the recommended meal taking amount and the meal remaining amount to the user as a catering adjustment scheme corresponding to the user.
The second aspect of the embodiment of the invention discloses a catering analysis system based on weighing and visual recognition, which comprises:
the face recognition unit is used for shooting a face image of a user and retrieving user information corresponding to the face image;
the data acquisition unit is used for acquiring meal data and payment data of the user based on the user information;
the weighing and pricing unit is used for weighing and pricing dishes clamped by the user and updating payment data of the user;
the meal residue analysis unit is used for shooting and analyzing the meal residue image of the user and updating the meal data of the user;
and the catering adjusting unit is used for analyzing the payment data and the dining data and generating a catering adjusting scheme corresponding to the user.
Preferably, the weighing pricing unit comprises:
the weighing subunit is used for monitoring the basis weight of the heat preservation furnaces, and different dishes are preserved and contained in different heat preservation furnaces;
the weighing subunit is further configured to monitor the weight loss and loss amount of the holding furnace corresponding to the induction panel when the dinner plate is placed on the induction panel by the user is detected;
the weight calculating subunit is used for subtracting the weight loss from the basis weight when the dinner plate is detected to be taken away from the induction panel by the user, so that the clamping weight of the user for clamping dishes in the holding furnace is obtained;
the pricing subunit is used for multiplying the clamping weight by the unit price of the dishes in the heat preservation furnace to obtain the amount of money to be deducted for clamping the dishes by the user;
and the payment updating subunit is used for uploading the deduction amount and updating the payment data of the user.
Preferably, the system further comprises:
the dinner plate distribution unit is used for distributing dinner plates for the user after the data acquisition unit acquires the meal data and payment data of the user based on the user information and before the weighing and pricing unit weighs and prices dishes clamped by the user and updates the payment data of the user, wherein each dinner plate is internally provided with a special label for being read by the induction panel;
and the dinner plate binding unit is used for binding and associating the label of the dinner plate and the meal data and the payment data of the user.
Preferably, the meal remainder analyzing unit includes:
the meal residue estimation subunit is used for estimating the meal residue corresponding to a plurality of dishes clamped by the user in the meal residue image;
the food volume analysis subunit is used for analyzing and obtaining the food intake of the user aiming at each dish according to the food allowance of each dish and the corresponding clamping weight;
the preference analysis subunit is used for analyzing and obtaining the dish preference of the user based on the meal allowance of each dish;
the nutrition analysis subunit is used for acquiring the nutrient component data of each dish and analyzing to obtain the nutrition intake proportion of the user in cooperation with the food intake;
and the meal updating subunit is used for updating the meal data of the user according to the clamping weight, the food intake, the meal surplus amount, the dish preference and the nutrition intake proportion of the user aiming at each dish.
Preferably, the catering adjustment unit comprises:
a dish obtaining subunit, configured to obtain, based on the dish preference, a preferred dish of the user from a dish list;
the meal recommending subunit is used for generating a nutritional health analysis report of the user according to the preference dishes and the nutritional intake proportion, and constructing a plurality of recommended matching schemes for the user;
the meal taking recommending subunit is used for calculating the meal surplus amount of the user according to the payment data, the clamping weight and the meal surplus amount, and generating corresponding recommended meal taking amount according to the plurality of recommended collocation schemes;
and the scheme pushing subunit is used for outputting the corresponding nutritional health analysis report, the plurality of recommended collocation schemes, the recommended meal taking amount and the meal surplus amount to the user as a meal adjusting scheme corresponding to the user.
The third aspect of the embodiment of the invention discloses a catering analysis system based on weighing and visual recognition, which comprises:
a memory storing executable program code;
a processor coupled with the memory;
the processor calls the executable program code stored in the memory to execute the catering analysis method based on weighing and visual recognition disclosed by the first aspect of the embodiment of the invention.
A fourth aspect of the embodiments of the present invention discloses a computer-readable storage medium storing a computer program, wherein the computer program enables a computer to execute the catering analysis method based on weighing and visual recognition disclosed in the first aspect of the embodiments of the present invention.
A fifth aspect of embodiments of the present invention discloses a computer program product, which, when run on a computer, causes the computer to perform some or all of the steps of any one of the methods of the first aspect.
A sixth aspect of the present embodiment discloses an application publishing platform, where the application publishing platform is configured to publish a computer program product, where the computer program product is configured to, when running on a computer, cause the computer to perform part or all of the steps of any one of the methods in the first aspect.
Compared with the prior art, the embodiment of the invention has the following beneficial effects:
weighing and pricing can be realized by monitoring the clamping weight of dishes when a user takes meals, the dining process is quick and efficient, and the user experience is good; and then shoot the surplus image of meal of its dinner plate when the user finishes having a meal, analyze out user's eating data such as food intake, meal surplus, dish preference, nutrition intake ratio in view of the above, supply the user to refer to in order to adjust its habit of having a meal, realize healthy diet, avoid food extravagant.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to these drawings without creative efforts.
FIG. 1 is a schematic flow chart of a catering analysis method based on weighing and visual recognition, disclosed by an embodiment of the invention;
FIG. 2 is a schematic structural diagram of a catering analysis system based on weighing and visual recognition, which is disclosed by the embodiment of the invention;
fig. 3 is a schematic structural diagram of another catering analysis system based on weighing and visual recognition, which is disclosed by the embodiment of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It should be noted that the terms "first", "second", "third", "fourth", and the like in the description and the claims of the present invention are used for distinguishing different objects, and are not used for describing a specific order. The terms "comprises," "comprising," and any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
The embodiment of the invention discloses a catering analysis method and system based on weighing and visual identification, weighing and pricing can be realized by monitoring the clamping weight of dishes when a user takes meals, the dining process is quick and efficient, and the user experience is good; and then shoot the surplus image of meal of its dinner plate when the user finishes having a meal, analyze out user's eating data such as food intake, meal surplus, dish preference, nutrition intake ratio in view of the above, supply the user to refer to in order to adjust its habit of having a meal, realize healthy diet, avoid food extravagant.
Example one
Referring to fig. 1, fig. 1 is a schematic flow chart of a restaurant analysis method based on weighing and visual recognition according to an embodiment of the present invention. As shown in fig. 1, the restaurant analysis method based on weighing and visual recognition may include the following steps.
101. Shooting a face image of a user, and retrieving user information corresponding to the face image.
In the embodiment, the entrance guard with the face recognition function is adopted at the entrance of the catering place, and each user inputs user information and a corresponding face image in the user database, so that the user can enter the catering place through the entrance guard after the user swipes the face and the entrance guard retrieves the user information matched with the face image in the user database. In addition, the user database also inputs the account and account balance information of the user, so as to realize the charging and fee deduction of the user for dining.
102. And acquiring meal data and payment data of the user based on the user information.
In the embodiment, the face image of the user is acquired through entrance guard shooting, and the historical dining data and payment data of the user are acquired in the user database according to face image retrieval.
103. And weighing and pricing dishes clamped by the user, and updating the payment data of the user.
In this embodiment, the user just obtains a dinner plate and is used for splendid attire vegetable through the distribution behind the entrance guard, embeds there is proprietary unique label in the dinner plate. Various dishes are respectively held in the corresponding heat preservation furnaces to preserve heat, the induction panel is arranged in front of the heat preservation furnaces, and a user places the dinner plate on the induction panel when clamping the dishes, so that the induction panel reads the label of the dinner plate.
As an optional implementation manner, after meal data and payment data of a user are acquired based on user information, and before dishes clamped by the user are weighed and priced and payment data of the user is updated, dinner plates are allocated to the user, wherein each dinner plate is internally provided with a special tag for being read by a sensing panel; the label of the dinner plate and the meal data and payment data of the user are bound and associated. Therefore, the user is bound with the dinner plate, and the related data of the dishes can be synchronized with the user through measuring the dishes on the dinner plate.
In this embodiment, the user presss from both sides the dish by oneself to weigh and meter according to the weight that the user actually pressed from both sides the dish.
As an alternative embodiment, the basis weight of the holding furnace is monitored, and different dishes are held in different holding furnaces; when the dinner plate is placed on the induction panel by a user, monitoring the weight loss of the heat preservation furnace corresponding to the induction panel; when the fact that the user takes the dinner plate from the induction panel is detected, the weight loss is subtracted from the basis weight, and the clamping weight of the user for clamping the dishes in the heat preservation furnace is obtained; multiplying the clamping weight by the unit price of the dishes contained in the holding furnace to obtain the amount of deduction required by the user for clamping the dishes; and uploading the amount to be deducted and updating the payment data of the user. Specifically, the weight change of the holding furnace when the user holds the dishes can be monitored, the clamping weight of the dishes clamped by the user can be obtained, the deduction amount of each dish clamped by the user is calculated based on the unit price difference of each dish, the deduction amount of each dish clamped by the user is uploaded to a user database, and the payment data of the user is updated.
As an optional implementation manner, the amount to be deducted is accumulated in the user database, and the settlement is performed when a preset settlement period is reached, for example, after the user returns the dinner plate, the user can be considered to have a meal, at this time, the settlement can be realized by deducting the pre-charged amount of the user, the settlement can be realized by using a financial payment account associated with the user, and after the user is successfully deducted, the access control releases the user; in addition, if the situation that the settlement and fee deduction of the user fails due to the fact that the pre-recharging amount is insufficient occurs, prompt information is output at an entrance guard to inform the user of the failure of fee deduction, the settlement and fee deduction are carried out through payment ways such as card swiping, and the user is released after the fee deduction of the user succeeds.
104. And shooting and analyzing the after-meal images of the user, and updating the meal data of the user.
In this embodiment, in the process of returning the dinner plate by the user, the after-meal image of the dinner plate after the user finishes eating is also shot for analyzing the eating data of the user.
As an optional implementation manner, estimating the meal allowance corresponding to a plurality of dishes picked up by the user in the meal allowance image; analyzing the food intake of the user aiming at each dish according to the meal allowance of each dish and the corresponding clamping weight; analyzing and obtaining the dish preference of the user based on the meal surplus of each dish; acquiring nutrient component data of each dish, and analyzing to obtain the nutrient intake proportion of a user in cooperation with the food intake; and updating the dining data of the user by the clamping weight, the food intake, the food allowance, the dish preference and the nutrition intake proportion of the user aiming at each dish. Specifically, meal data after each meal of the user is recorded in the user database, so that the meal data can be used for analyzing data such as the food intake, dish preference, nutrient intake proportion of each meal, long-term nutrient intake proportion, clamping weight and meal allowance of the meal, long-term average clamping weight and average meal allowance of the meal and the like of the user from different time scales.
It should be understood that besides meal data such as meal size, meal surplus, dish preference, nutrient intake ratio and the like, specific analysis can be performed according to actual needs, for example, food allergy symptoms may exist in part of users, and after the users upload the allergy components generating the allergy symptoms to the user database, the users can screen out the dietetic allergy dishes of the users according to the allergy components. Therefore, based on the analysis of dining data, functions suitable for various application scenes can be developed, more convenient and faster services are provided for users, and user experience is improved.
105. And analyzing the payment data and the meal data to generate a meal adjustment scheme corresponding to the user.
In this embodiment, besides analyzing the user behavior based on the dining data, a dining adjustment scheme is generated for the user to refer to based on the user behavior.
As an optional implementation manner, based on the preference of the dishes, the preference dishes of the user are obtained from the dish list; generating a nutrition and health analysis report of the user according to the preference dishes and the nutrition intake proportion, and constructing a plurality of recommended matching schemes for the user; calculating the surplus amount of the meal of the user according to the payment data, the clamping weight and the surplus amount of the meal, and generating corresponding recommended meal taking amount according to a plurality of recommended matching schemes; and outputting a corresponding nutrition health analysis report, a plurality of recommended collocation schemes, a recommended meal taking amount and a meal remaining amount to the user as a catering adjustment scheme corresponding to the user. Specifically, according to the healthy diet standard, the excessive or insufficient nutritional ingredients ingested by the user can be obtained from the preferred dishes and the nutritional intake proportion, so that a nutritional health analysis report is generated, and a plurality of recommended collocation schemes which are reasonable in nutritional ingredient collocation and accord with the dish preference of the user are recommended to the user; in addition, in order to reduce the food waste phenomenon, the surplus amount of the user is calculated according to the estimated surplus amount of the meal, so that the user can intuitively know the surplus amount of the meal wasted by dumping each meal and the corresponding amount, and the user is guided to clamp the amount of the dishes which do not exceed the self-eating amount by outputting the recommended meal taking amount which is adaptive to the food amount of the user. The food and beverage adjusting scheme is updated and stored in the user database, and a user can log in the user database through a personal account to check the food and beverage adjusting scheme, so that the nutritional health condition of the user can be known, the amount and the amount of the wasted dishes can be intuitively known, the nutritional intake proportion and the clamping weight during taking the dishes can be adjusted according to the food and beverage adjusting scheme, the nutritional diet can be realized, and the food waste can be avoided.
In conclusion, weighing and pricing can be realized by monitoring the clamping weight of dishes when a user takes meals, the dining process is quick and efficient, and the user experience is good; and then shoot the surplus image of meal of its dinner plate when the user finishes having a meal, analyze out user's eating data such as food intake, meal surplus, dish preference, nutrition intake ratio in view of the above, supply the user to refer to in order to adjust its habit of having a meal, realize healthy diet, avoid food extravagant.
Example two
Referring to fig. 2, fig. 2 is a schematic structural diagram of a restaurant analysis system based on weighing and visual recognition according to an embodiment of the present invention. As shown in fig. 2, the catering analysis system based on weighing and visual recognition may include the following.
A face recognition unit 201, configured to capture a face image of a user and retrieve user information corresponding to the face image;
a data obtaining unit 202, configured to obtain meal data and payment data of a user based on user information;
a plate allocation unit 203 for allocating plates for users, wherein each plate is provided with a specific tag for reading by the sensing panel;
a meal plate binding unit 204, configured to bind and associate the label of the meal plate and the meal data and payment data of the user.
A weighing and pricing unit 205, configured to weigh and price dishes picked up by the user, and update payment data of the user;
the meal residue analysis unit 206 is used for shooting and analyzing the meal residue image of the user and updating the meal data of the user;
and the catering adjustment unit 207 is used for analyzing the payment data and the dining data and generating a catering adjustment scheme corresponding to the user.
Wherein, the weighing pricing unit 205 includes:
a weighing subunit 2051, configured to monitor the basis weight of the holding furnaces, where different dishes are held in different holding furnaces;
the weighing subunit 2051 is further configured to monitor the weight loss and loss amount of the holding furnace corresponding to the induction panel when detecting that the dinner plate is placed on the induction panel by the user;
a weight measuring subunit 2052, configured to subtract the weight loss from the basis weight when it is detected that the user takes the dinner plate away from the sensing panel, so as to obtain a clamping weight of the user for clamping dishes in the holding furnace;
a valuation subunit 2053, configured to obtain a deduction amount to be deducted when the user grips the dish by multiplying the gripping weight by the unit price of the dish held by the holding furnace;
and a payment updating subunit 2054, configured to upload the deduction amount and update the payment data of the user.
And, the meal remainder analyzing unit 206 includes:
a meal residue estimation subunit 2061, configured to estimate a meal residue corresponding to a plurality of dishes gripped by the user in the meal residue image;
a food intake analyzing subunit 2062, configured to analyze, according to the remaining meal amount and the corresponding clamping weight of each dish, the food intake of the user for each dish;
a preference analysis subunit 2063, configured to analyze, based on the meal surplus of each dish, the dish preference of the user;
a nutrition analysis subunit 2064, configured to obtain nutrition component data of each dish, and analyze the nutrition intake ratio of the user according to the food intake;
a meal updating subunit 2065, configured to update the meal data of the user with the clamping weight, the food intake, the meal surplus, the dish preference and the nutrition intake ratio of the user for each of the dishes.
In addition, the dining adjustment unit 207 includes:
a dish obtaining subunit 2071, configured to obtain, based on the preference of the dish, a preferred dish of the user from the dish list;
a meal recommending subunit 2072, configured to generate a nutritional health analysis report of the user according to the preferred dishes and the nutritional intake ratio, and construct a plurality of recommended matching schemes for the user;
a meal fetching recommending subunit 2073, configured to calculate the remaining meal amount of the user according to the payment data, the clamping weight and the remaining meal amount, and generate a corresponding recommended meal fetching amount for the plurality of recommended matching schemes;
and a plan pushing subunit 2074, configured to output, to the user, the corresponding nutritional health analysis report, the plurality of recommended matching plans, the recommended meal taking amount, and the meal remaining amount as a meal adjustment plan corresponding to the user.
As an optional implementation manner, after the data obtaining unit 202 obtains meal data and payment data of the user based on the user information, and before the weighing and pricing unit 205 weighs and prices dishes picked up by the user and updates the payment data of the user, the meal tray allocating unit 203 allocates meal trays for the user, wherein each meal tray is internally provided with a dedicated RFID (Radio Frequency Identification) tag for reading by the sensing panel; the meal plate binding unit 204 binds the label of the meal plate and the meal data and payment data of the user. Therefore, the user is bound with the dinner plate, and the related data of the dishes can be synchronized with the user through measuring the dishes on the dinner plate.
As an alternative embodiment, the weighing subunit 2051 monitors the basis weight of holding furnaces in which different dishes are held; when it is detected that the user places a dinner plate on the induction panel, the weighing subunit 2051 monitors the weight loss of the holding furnace corresponding to the induction panel; when the user is detected to take the dinner plate from the induction panel, the weight loss subunit 2052 subtracts the weight loss from the basis weight to obtain the clamping weight of the user for clamping dishes in the holding furnace; the pricing subunit 2053 multiplies the clamping weight by the unit price of the dishes in the holding furnace to obtain the amount of deduction for clamping the dishes by the user; the payment update subunit 2054 uploads the amount to be deducted and updates the payment data of the user. Specifically, the weight change of the holding furnace when the user holds the dishes can be monitored, the clamping weight of the dishes clamped by the user can be obtained, the deduction amount of each dish clamped by the user is calculated based on the unit price difference of each dish, the deduction amount of each dish clamped by the user is uploaded to a user database, and the payment data of the user is updated.
As an optional implementation manner, the amount to be deducted is accumulated in the user database, and the settlement is performed when a preset settlement period is reached, for example, after the user returns the dinner plate, the user can be considered to have a meal, at this time, the settlement can be realized by deducting the pre-charged amount of the user, the settlement can be realized by using a financial payment account associated with the user, and after the user is successfully deducted, the access control releases the user; in addition, if the situation that the settlement and fee deduction of the user fails due to the fact that the pre-recharging amount is insufficient occurs, prompt information is output at an entrance guard to inform the user of the failure of fee deduction, the settlement and fee deduction are carried out through payment ways such as card swiping, and the user is released after the fee deduction of the user succeeds.
As an alternative embodiment, the food residue estimation subunit 2061 estimates the food residue corresponding to a plurality of dishes picked up by the user in the food residue image; the food intake analyzing subunit 2062 analyzes the food intake of the user for each dish according to the food remaining amount and the corresponding clamping weight of each dish; the preference analysis subunit 2063 analyzes the dish preference of the user based on the meal allowance of each dish; the nutrition analysis subunit 2064 obtains the nutrient component data of each dish, and analyzes the nutrient intake proportion of the user according to the food intake; the meal update subunit 2065 updates the user's meal data with the user's pickup weight, meal size, meal balance, user's dish preference, and nutrient intake ratio for each dish. Specifically, meal data after each meal of the user is recorded in the user database, so that the meal data can be used for analyzing data such as the food intake, dish preference, nutrient intake proportion of each meal, long-term nutrient intake proportion, clamping weight and meal allowance of the meal, long-term average clamping weight and average meal allowance of the meal and the like of the user from different time scales.
It should be understood that besides meal data such as meal size, meal surplus, dish preference, nutrient intake ratio and the like, specific analysis can be performed according to actual needs, for example, food allergy symptoms may exist in part of users, and after the users upload the allergy components generating the allergy symptoms to the user database, the users can screen out the dietetic allergy dishes of the users according to the allergy components. Therefore, based on the analysis of dining data, functions suitable for various application scenes can be developed, more convenient and faster services are provided for users, and user experience is improved.
As an alternative embodiment, the dish obtaining subunit 2071 obtains the preferred dishes of the user in the dish list based on the dish preference; the meal recommending subunit 2072 generates a nutritional health analysis report of the user according to the preferred dishes and the nutritional intake proportion, and constructs a plurality of recommended matching schemes for the user; the meal fetching recommending subunit 2073 calculates the surplus meal amount of the user according to the payment data, the clamping weight and the surplus meal amount, and generates corresponding recommended meal fetching amount according to a plurality of recommended collocation schemes; the plan pushing subunit 2074 outputs the corresponding nutrition and health analysis report, a plurality of recommended matching plans, recommended meal taking amount and meal remaining amount to the user as the meal adjustment plan corresponding to the user. Specifically, according to the healthy diet standard, the excessive or insufficient nutritional ingredients ingested by the user can be obtained from the preferred dishes and the nutritional intake proportion, so that a nutritional health analysis report is generated, and a plurality of recommended collocation schemes which are reasonable in nutritional ingredient collocation and accord with the dish preference of the user are recommended to the user; in addition, in order to reduce the food waste phenomenon, the surplus amount of the user is calculated according to the estimated surplus amount of the meal, so that the user can intuitively know the surplus amount of the meal wasted by dumping each meal and the corresponding amount, and the user is guided to clamp the amount of the dishes which do not exceed the self-eating amount by outputting the recommended meal taking amount which is adaptive to the food amount of the user. The food and beverage adjusting scheme is updated and stored in the user database, and a user can log in the user database through a personal account to check the food and beverage adjusting scheme, so that the nutritional health condition of the user can be known, the amount and the amount of the wasted dishes can be intuitively known, the nutritional intake proportion and the clamping amount during taking the dishes can be adjusted according to the food and beverage adjusting scheme, the nutritional health diet can be realized, and the food waste can be avoided.
In conclusion, weighing and pricing can be realized by monitoring the clamping weight of dishes when a user takes meals, the dining process is quick and efficient, and the user experience is good; and then shoot the surplus image of meal of its dinner plate when the user finishes having a meal, analyze out user's eating data such as food intake, meal surplus, dish preference, nutrition intake ratio in view of the above, supply the user to refer to in order to adjust its habit of having a meal, realize healthy diet, avoid food extravagant.
EXAMPLE III
Referring to fig. 3, fig. 3 is a schematic structural diagram of another restaurant analysis system based on weighing and visual recognition according to an embodiment of the present disclosure. As shown in fig. 3, the restaurant analysis system based on weighing and visual recognition may include:
a memory 301 storing executable program code;
a processor 302 coupled to the memory 301;
the processor 302 calls the executable program code stored in the memory 301 to execute a meal analysis method based on weighing and visual recognition in fig. 1.
The embodiment of the invention discloses a computer-readable storage medium which stores a computer program, wherein the computer program enables a computer to execute the catering analysis method based on weighing and visual recognition in the figure 1.
Embodiments of the present invention also disclose a computer program product, wherein, when the computer program product is run on a computer, the computer is caused to execute part or all of the steps of the method as in the above method embodiments.
It will be understood by those skilled in the art that all or part of the steps in the methods of the embodiments described above may be implemented by hardware instructions of a program, and the program may be stored in a computer-readable storage medium, where the storage medium includes Read-Only Memory (ROM), Random Access Memory (RAM), Programmable Read-Only Memory (PROM), Erasable Programmable Read-Only Memory (EPROM), One-time Programmable Read-Only Memory (OTPROM), Electrically Erasable Programmable Read-Only Memory (EEPROM), Compact Disc Read-Only Memory (CD-ROM), or other Memory, such as a magnetic disk, or a combination thereof, A tape memory, or any other medium readable by a computer that can be used to carry or store data.
The catering analysis method and system based on weighing and visual recognition disclosed by the embodiment of the invention are described in detail, a specific embodiment is applied in the description to explain the principle and the implementation mode of the invention, and the description of the embodiment is only used for helping to understand the method and the core idea of the invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, there may be variations in the specific embodiments and the application scope, and in summary, the content of the present specification should not be construed as a limitation to the present invention.
Claims (10)
1. A catering analysis method based on weighing and visual recognition is characterized by comprising the following steps:
shooting a face image of a user, and retrieving user information corresponding to the face image;
obtaining meal data and payment data of the user based on the user information;
weighing and pricing dishes clamped by the user, and updating payment data of the user;
shooting and analyzing the after-meal image of the user, and updating the meal data of the user;
and analyzing the payment data and the meal data to generate a meal adjustment scheme corresponding to the user.
2. The catering analysis method based on weighing and visual recognition according to claim 1, wherein weighing and pricing the dishes picked up by the user, updating the payment data of the user comprises:
monitoring the basis weight of the heat preservation furnaces, and preserving heat in different heat preservation furnaces to contain different dishes;
when the fact that the user places the dinner plate on the induction panel is detected, monitoring the weight loss of the heat preservation furnace corresponding to the induction panel;
when the user is detected to take the dinner plate from the induction panel, subtracting the weight loss amount from the basis weight to obtain the clamping weight of the user for clamping dishes in the holding furnace;
multiplying the clamping weight by the unit price of the dishes contained in the heat preservation furnace to obtain the amount of deduction required by the user for clamping the dishes;
and uploading the deduction amount and updating the payment data of the user.
3. The meal analysis method based on weighing and visual recognition as claimed in claim 2, wherein after the obtaining of meal data and payment data of the user based on the user information and before the weighing pricing of the dishes picked up by the user and updating of the payment data of the user, the method further comprises:
allocating dinner plates for the users, wherein each dinner plate is internally provided with a special label for the induction panel to read;
and binding and associating the labels of the dinner plates and the meal data and the payment data of the users.
4. The meal analysis method based on weighing and visual recognition as claimed in claim 1, wherein the capturing and analyzing the after meal image of the user and updating the meal data of the user comprises:
estimating the meal allowance corresponding to a plurality of dishes clamped by the user in the meal allowance image;
analyzing and obtaining the food intake of the user aiming at each dish according to the food allowance of each dish and the corresponding clamping weight;
analyzing and obtaining the dish preference of the user based on the meal allowance of each dish;
acquiring nutrient component data of each dish, and analyzing to obtain the nutrient intake proportion of the user in cooperation with the food intake;
and updating the meal data of the user by the clamping weight, the food intake, the meal surplus amount, the dish preference and the nutrition intake proportion of the user aiming at each dish.
5. The meal analysis method based on weighing and visual recognition of claim 4, wherein the analyzing the payment data and the meal data to generate a meal adjustment scheme corresponding to the user comprises:
based on the dish preference, acquiring the preferred dishes of the user from a dish list;
generating a nutritional health analysis report of the user according to the preference dishes and the nutritional intake proportion, and constructing a plurality of recommended collocation schemes for the user;
calculating the amount of the surplus meal of the user according to the payment data, the clamping weight and the surplus meal, and generating corresponding recommended meal taking amount according to the plurality of recommended collocation schemes;
and outputting the corresponding nutritional health analysis report, the plurality of recommended collocation schemes, the recommended meal taking amount and the meal remaining amount to the user as a catering adjustment scheme corresponding to the user.
6. A catering analysis system based on weighing and visual recognition, the system comprising:
the face recognition unit is used for shooting a face image of a user and retrieving user information corresponding to the face image;
the data acquisition unit is used for acquiring meal data and payment data of the user based on the user information;
the weighing and pricing unit is used for weighing and pricing dishes clamped by the user and updating payment data of the user;
the meal residue analysis unit is used for shooting and analyzing the meal residue image of the user and updating the meal data of the user;
and the catering adjusting unit is used for analyzing the payment data and the dining data and generating a catering adjusting scheme corresponding to the user.
7. The catering analysis system based on weighing and visual recognition according to claim 6, wherein the weighing pricing unit comprises:
the weighing subunit is used for monitoring the basis weight of the heat preservation furnaces, and different dishes are preserved and contained in different heat preservation furnaces;
the weighing subunit is further configured to monitor the weight loss and loss amount of the holding furnace corresponding to the induction panel when the dinner plate is placed on the induction panel by the user is detected;
the weight calculating subunit is used for subtracting the weight loss from the basis weight when the dinner plate is detected to be taken away from the induction panel by the user, so that the clamping weight of the user for clamping dishes in the holding furnace is obtained;
the pricing subunit is used for multiplying the clamping weight by the unit price of the dishes in the heat preservation furnace to obtain the amount of money to be deducted for clamping the dishes by the user;
and the payment updating subunit is used for uploading the deduction amount and updating the payment data of the user.
8. The meal analysis system based on weighing and visual recognition of claim 7, further comprising:
the dinner plate distribution unit is used for distributing dinner plates for the user after the data acquisition unit acquires the meal data and payment data of the user based on the user information and before the weighing and pricing unit weighs and prices dishes clamped by the user and updates the payment data of the user, wherein each dinner plate is internally provided with a special label for being read by the induction panel;
and the dinner plate binding unit is used for binding and associating the label of the dinner plate and the meal data and the payment data of the user.
9. The meal analysis system based on weighing and visual recognition according to claim 6, wherein the meal analysis unit comprises:
the meal residue estimation subunit is used for estimating the meal residue corresponding to a plurality of dishes clamped by the user in the meal residue image;
the food volume analysis subunit is used for analyzing and obtaining the food intake of the user aiming at each dish according to the food allowance of each dish and the corresponding clamping weight;
the preference analysis subunit is used for analyzing and obtaining the dish preference of the user based on the meal allowance of each dish;
the nutrition analysis subunit is used for acquiring the nutrient component data of each dish and analyzing to obtain the nutrition intake proportion of the user in cooperation with the food intake;
and the meal updating subunit is used for updating the meal data of the user according to the clamping weight, the food intake, the meal surplus amount, the dish preference and the nutrition intake proportion of the user aiming at each dish.
10. The meal analysis system based on weighing and visual recognition according to claim 9, wherein the meal adjustment unit comprises:
a dish obtaining subunit, configured to obtain, based on the dish preference, a preferred dish of the user from a dish list;
the meal recommending subunit is used for generating a nutritional health analysis report of the user according to the preference dishes and the nutritional intake proportion, and constructing a plurality of recommended matching schemes for the user;
the meal taking recommending subunit is used for calculating the meal surplus amount of the user according to the payment data, the clamping weight and the meal surplus amount, and generating corresponding recommended meal taking amount according to the plurality of recommended collocation schemes;
and the scheme pushing subunit is used for outputting the corresponding nutritional health analysis report, the plurality of recommended collocation schemes, the recommended meal taking amount and the meal surplus amount to the user as a meal adjusting scheme corresponding to the user.
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Application publication date: 20211026 |