Bulk tomato paste is produced in concentrations higher than 35% (350 Brix scale) and its packaging is not hermetic. In recent years, the production of this product in our country has considerably increased. One of the most important problems in the tomato paste industry of Iran is the preservation of bulk tomato paste. Shelf-life of tomato paste depends on many factors such as initial quality of tomato paste, cooling conditions, salting, packaging, handling, and cold storage. The product factors evaluated in this study included: 1) microbial parameters such as total count, acid-resistant microorganisms, and Howard Mould Count and 2) physico-chemical parameters such as acidity, pH, amount of lactic acid (D and L forms), and total dry matter. Experimental data showed that using high brix (35-38) in producing tomato paste along with salting the product surface and storing it at 0 ºC had only a limiting effect on microbial changes and could not prevent their growth completely. However, salting treatment had a great effect on surface growth of fungi and their ability to produce colonies and mycelia. On the basis of the results obtained from this study, cooling of bulk tomato paste in ambient temperature is critical to bulk tomato paste production process and also has an important effect on the quality and shelf-life of the product.

Bulk products are shipped all around the world, in vast tonnages, containing different cargoes. Such a vast movement of bulk cargoes can impose its own problems for marine bulk terminals dealing with the cargo work operation. This research utilizes a novel model, based on the Failure Mode and Effect Analysis (FMEA) in conjunction with the Cause and Effect Diagram and Pareto Analysis, aiming to assist marine bulk terminal operators in reducing the delays in cargo handling operations, and smoothing their loading/unloading activities. The main objective of this paper is to find the main factors causing delays in BIK's cargo handling operation by focusing on quantification of risk assessment by determining the Risk Priority Numbers (RPN) per identified processing of cargo handling operation. The obtained results show that unreadiness of cargo owners, quarantine and port formalities, financial problems, and truck shortage are the main causes of delay in dry bulk cargo operation in BIK.

Moral education is one of the valuable topics that various schools have addressed with different approaches. According to the basics and objectives of this issue, the Holy Quran has mentioned approaches for moral education from its perspective. In this research, an attempt has been made to explain the relationship between servant and lord in the Qur'an in a descriptive-analytical way and to present it as a solution of moral education. According to this research, accepting the relationship between servant and lord as the most basic relationship between man and God by man leads to his moral education. The explanation of this matter should be followed in the components obtained from the relationship between the servant and the lord such as ownership, educator, prudent, ruler based on knowledge and wisdom, the absolute power of the lord and praying and obedience of the servant and the manifestations of this obedience and also the result of this relationship which is piety. Therefore, based on the relationship between servant and lord, the Qur'an, in order to accept this relationship by man and as a result of his moral training, has used methods such as proving God's lordship and man’s servitude to a teacher, paying attention to the manifestations of God’s lordship in existence and human life and a teacher inviting to piety based on the relationship between servant and lord.

The high levels of tomato production as well as its perishability, make the development of research on processing and improving the quality of existing products more evident. The aim of this study was to assess the effect of whole tomato heating treatment by steam on the physicochemical and structural properties of produced tomamto paste with different degree of Brix (°Br). The fresh tomatoes was washed with water followed by exposing to steam and the tomamto paste with different °Br (18-26) produced through hot breaking approach. The results showed that the color indexes, precentage of precipitation weight ratio, acidity, viscosity, consistency and microstructure of final products were significantly influenced by steam preheating. The color indexes of *a and b* and precentage of precipitation weight ratio were negatively affected by steam preheating. The reason behind these observation is increasing the efficiency of heating process in hot breaking stage reulted in lycopene destruction. On the other hand, the viscosity and consistency of tomato paste were meaningfully increased. The images of scanning electron microscopy revealed that the steam preheating brought about solube pectin to migrate from cell wall, forming an amorph structure. Considering the acceptble range of color indexes as well as profound improvment in rheological characteristics of produced tomamto paste, in can be concluded that applying preheating treatment by steam would be of efficeint procedure in tomato paste production.