Advances in Materials and Pavement Performance Prediction contains the papers presented at the International Conference on Advances in Materials and Pavement Performance Prediction (AM3P, Doha, Qatar, 16- 18 April 2018). There has been an increasing emphasis internationally in the design and construction of sustainable pavement systems. Advances in Materials and Pavement Prediction reflects this development highlighting various approaches to predict pavement performance. The contributions discuss links and interactions between material characterization methods, empirical predictions, mechanistic modeling, and statistically-sound calibration and validation methods. There is also emphasis on comparisons between modeling results and observed performance. The topics of the book include (but are not limited to): • Experimental laboratory material characterization • Field measurements and in situ material characterization • Constitutive modeling and simulation • Innovative pavement materials and interface systems • Non-destructive measurement techniques • Surface characterization, tire-surface interaction, pavement noise • Pavement rehabilitation • Case studies Advances in Materials and Pavement Performance Prediction will be of interest to academics and engineers involved in pavement engineering.

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality. Divided into fourteen chapters, the book covers the basics of heat and mass transfer, fluid dynamics, and surface phenomena in bread-making industrial operations, mathematical modelling in porous systems, the estimation of thermo-physical properties related to bread making, design of equipment, and industrial applications.