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Fundamentals of Food Process Engineering pp 51–63Cite as

Units and Dimensions

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Part of the book series: FOOD SCIENCE TEXT SERIES ((FSTS))

Abstract

Units used to designate magnitude of a dimension have evolved based on common usage and instruments available for measurement. Two major systems for measurement have been used: the English system, which was used primarily in industry, and the metric system, which was used in the sciences. The confusion that results from the use of various terms to represent the same dimension has led to the development of a common system of units that is proposed for use in both science and industry. The Système International d’Unites (International System of Units) and the official international designation SIwas adopted in 1960 by the General Conference onWeights and Measures. This body consists of delegates from member countries of the Meter Convention, and it meets at least once every 6 years. There are at least 44 countries represented in this convention, one of which is the United States.

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Author information

Authors and Affiliations

  1. Department of Food Science and Technology, University of Georgia, Athens, GA, 30602, USA

    Romeo T. Toledo

Authors
  1. Romeo T. Toledo
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© 2007 Springer

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Toledo, R.T. (2007). Units and Dimensions. In: Fundamentals of Food Process Engineering. FOOD SCIENCE TEXT SERIES. Springer, Boston, MA. https://doi.org/10.1007/0-387-29241-1_2

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