Abstract: The present disclosure provides a video processing method, device, apparatus, and a storage medium. The method includes: displaying a material editing area for video editing based on a first script structure, the material editing area divided into a plurality of sub-areas; displaying a target multimedia material according to a timeline in a target sub-area of the plurality of sub-areas, the target multimedia material being a multimedia material selected for a target script node that is a script node corresponding to the target sub-area in the first script structure; and generating the target video based on multimedia material displayed in the material editing area. Based on a material editing area including a plurality of sub-areas respectively corresponding to script nodes, embodiments of the present disclosure can implement video editing, and diversify the video editing methods to further meet various people's needs for video editing.

Abstract: In a grain sampling and imaging device, a grain bin (1) is located under a sampling body (5), a grain feed connector (4) is fixed to a top of the sampling body (5), an observation window (2) is installed on the sampling body (5), a camera (3) is installed above the observation window (2); grains fall to a grain feed connector (4), and then into the sampling body (5), and then are sieved by multiple passages of the sampling body (5), a part of the grains randomly enter the observation window (2) and photographed by the camera (3), and finally all of the grains enter the grain bin (1) through a discharge outlet (5.1) provided at a bottom of the sampling body (5).

Abstract: A method for extracting Raman characteristic peaks employing improved principal component analysis comprising: using a confocal microscopic Raman-spectroscopic instrument to collect Raman spectroscopic data from surfaces of pork and beef samples; and performing preprocessing on the Raman spectroscopic data, performing principal component analysis, establishing a principal component loading scatter plot, extracting dot characteristics from the principal component loading scatter plot, analyzing same, and performing filtering on the dot characteristics to obtain Raman characteristic peaks. The method for extracting Raman characteristic peaks employing improved principal component analysis is used to extract Raman characteristic peaks from pork and beef samples, and then the Raman characteristic peaks are inputted into a classifier to undergo classification, thereby achieving high accuracy and quick classification.

Abstract: In a grain sampling and imaging device, a grain bin (1) is located under a sampling body (5), a grain feed connector (4) is fixed to a top of the sampling body (5), an observation window (2) is installed on the sampling body (5), a camera (3) is installed above the observation window (2); grains fall to a grain feed connector (4), and then into the sampling body (5), and then are sieved by multiple passages of the sampling body (5), a part of the grains randomly enter the observation window (2) and photographed by the camera (3), and finally all of the grains enter the grain bin (1) through a discharge outlet (5.1) provided at a bottom of the sampling body (5).

Abstract: A method for pasteurizing freeze dried food comprises: 1) Determining the corresponding sterilization temperature according to the food to be sterilized, and determining the target water activity at the sterilization temperature; 2) Cooling the food to a temperature corresponding to the type of the food; 3) Removing the air from the sterilization chamber using a vacuum pump; 4) Introducing water vapor into the sterilization chamber, adjusting the steam flow rate after the food temperature reaches the sterilization temperature, and maintaining the food temperature at the sterilization temperature for a specific duration and ceasing the introduction of water vapor; 5) Capturing steam from the sterilization chamber and reducing the pressure in the chamber; 6) After the pressure in the chamber reaches or approaches the water saturation pressure corresponding to the cooling temperature prior to sterilization, charging clean air into the chamber until the vacuum state is released, and removing the food.

Abstract: A method for pasteurizing freeze dried food comprises: 1) Determining the corresponding sterilization temperature according to the food to be sterilized, and determining the target water activity at the sterilization temperature; 2) Cooling the food to a temperature corresponding to the type of the food; 3) Removing the air from the sterilization chamber using a vacuum pump; 4) Introducing water vapor into the sterilization chamber, adjusting the steam flow rate after the food temperature reaches the sterilization temperature, and maintaining the food temperature at the sterilization temperature for a specific duration and ceasing the introduction of water vapor; 5) Capturing steam from the sterilization chamber and reducing the pressure in the chamber; 6) After the pressure in the chamber reaches or approaches the water saturation pressure corresponding to the cooling temperature prior to sterilization, charging clean air into the chamber until the vacuum state is released, and removing the food.