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WiFi sensing has gained widespread attention as a promising technology, owing to its non-intrusiveness, strong privacy-preserving characteristics, and cost-effective deployment, enabling diverse application scenarios. In addition, the stable spatial characteristics and symmetry-related patterns exhibited by human body postures in WiFi signal propagation provide new possibilities for robust person identification. In traditional WiFi-based person identification technologies, although gait recognition has achieved certain success, it is complex to operate and limited in application scenarios, increasing the constraints on recognition. This issue becomes more pronounced in large-scale user scenarios, where the system performance tends to degrade and exhibit instability. To overcome these challenges, we introduce a new person identification system called WiPID. The WiFi signals extracted from the static postures of users are treated as a “biometric fingerprint” for identity verification. An end-to-end deep learning framework is utilized by WiPID to process WiFi signals, and a convolutional autoencoder is adopted to preprocess the signals directly, effectively reducing redundant information and greatly simplifying the WiFi data processing. Furthermore, the integration of a multi-scale feature extraction module improves the system’s ability to capture discriminative features. The proposed system not only reduces operational complexity but also extends its applicability to a wider range of scenarios, thereby enhancing recognition performance. In an experiment involving 50 volunteers, WiPID achieved an average recognition accuracy of up to 98%, demonstrating the method’s suitability for large-scale person identification scenarios. In addition, a real-time identification experiment has been conducted on PCs and commercial WiFi devices. Experiments have proven that WiPID can achieve real-time person identification on Internet of Things devices, further validating its feasibility and stability in practical applications.
Wang et al. (Thu,) studied this question.