Issue |
ITM Web Conf.
Volume 40, 2021
International Conference on Automation, Computing and Communication 2021 (ICACC-2021)
|
|
---|---|---|
Article Number | 01009 | |
Number of page(s) | 5 | |
Section | Automation | |
DOI | https://doi.org/10.1051/itmconf/20214001009 | |
Published online | 09 August 2021 |
Food Reviews Classification using multi-label convolutional neural network text classifier
Department of Computer Engineering Ramrao Adik Institute of Technology Nerul, Navi Mumbai, India.
1 krutuja.lasne999@gmail.com
2 sejalnandrekar@gmail.com
3 aashrafakhan@gmail.com
4 tushar.ghorpade@rait.ac.in
Most commercial websites, such as Amazon, encourage users to leave reviews of the goods and services they get after purchasing them. For certain consumers, this analysis is critical when determining whether or not to buy a product. Understanding the consequences of feedback and correctly classifying their utility may therefore be an advantageous method for websites. The classification results can also be used as a review and recommendation program for ongoing success. Nowadays people visit several restaurants on various occasions. They get confused most of the time after having a look at the food menu. Based on the ratings and reviews of the dish it becomes easier for them to decide the dish they wish to order. However they unable to read each review of the previous customers. So to overcome this issue, we have proposed NLP (Natural Language Processing) technique and Spacy CNN (Convolutional Neural Network) pipeline system which will classify all the reviews in a single rating. Each review is labelled with a reviewer's score indicating the sentiment of the reviewers. Our task is to predict a reviewer’s score on a scale of 0 or 1. Where 1 indicates the users like the dish while 0 indicates that the reviewers were not satisfied with the dish.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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