Categorization of Chocolates Using Robust Sequential Model on RMS Prop Optimizer

Abstract

A solid candy called chocolate is created by combining roasted and ground cocoa beans with fat (like cocoa butter) and powdered sugar. There are several kinds of chocolate, which are mostly categorized by the amounts of cocoa and fat that are used in a certain recipe. Many studies have revealed that moderate chocolate consumption can benefit health in ways including decreasing blood pressure and enhancing cognitive function. This study looks at the precise ingredients in chocolate that contribute to these advantages and considers how they may be used in food or medicine. Globally, the production of chocolate has an impact on both the environment and society. The suggested sequential model’s highly accurate accuracy prediction for suitable visualization is quite clear as it uses RMS Prop optimizer and epoch of value 50 and other optimized parameters.