Abstract: The effect of moisture content and loading rate on
mechanical strength of 12 brown rice grain varieties was determined.
The results showed that the rupture force of brown rice grain
decreased by increasing the moisture content and loading rate. The
highest rupture force values was obtained at the moisture content of
8% (w.b.) and loading rate of 10 mm/min; while the lowest rupture
force corresponded to the moisture content of 14% (w.b.) and loading
rate of 15 mm/min. The 12 varieties were divided into three groups,
namely local short grain varieties, local long grain varieties and
improved long grain varieties. It was observed that the rupture
strength of the three groups were statistically different from each
other (P