Engineering properties of pulses are important for seed quality understanding, designing of food processing operations and equipment. This study seeks to carefully evaluate engineering properties of green and brown rice bean varieties on different moisture content in a range of 14–34% (db). The average length, breadth, thickness, geometric mean diameter, thousand‐seed weight, true density, porosity, angle of repose, and terminal velocity significantly (p ≤ 0 .5) increased from 8.05 to 11.32 mm; 5.02 to 6.26 mm; 4.05 to 5.27 mm; and 5.45 to 7.18 mm; 127.48 to 254.86 g; 1,016.33 to 1,410.49 kg/m³; 17.61 to 58.96%; 23.41 to 36.39°; and 6.06 to 8.54 m/s, respectively, as the moisture content increased. The bulk density significantly reduced from 875.78 to 522.19 kg/m³ for both varieties, whereas sphericity of green and brown rice beans showed an insignificant and significant decrease, respectively, with increasing moisture content. The hardness at an initial moisture level for green rice bean was higher in comparison to the brown variety and later on increasing the moisture level, the hardness decreased significantly for both varieties. The static regime of frictional coefficient produced similar results for both varieties, that is, maximum on wood followed by galvanized iron, mild steel, and aluminum surface.

中文翻译：

---

水分含量对两个水稻品种工程特性的影响

脉冲的工程特性对于理解种子质量，设计食品加工操作和设备非常重要。本研究旨在仔细评估绿色和糙米豆品种在14–34％（db）范围内的不同水分含量的工程特性。的平均长度，宽度，厚度，几何平均直径，千种子重量，真密度，孔隙率，休止角，和终端速度显著（p 从8.05增加至11.32毫米≤0 0.5）; 5.02至6.26毫米；4.05至5.27毫米；和5.45至7.18毫米；127.48至254.86 g; 1,016.33至1,410.49 kg / m ³ ; 17.61至58.96％; 23.41至36.39°; 随水分含量的增加分别为6.06至8.54 m / s。堆密度从875.78公斤显着降低至522.19 kg / m ³对于这两个品种，绿色和糙米豆的球形度分别随含水量的增加而显示出微不足道和明显的下降。与糙米品种相比，绿米豆在初始水分含量下的硬度更高，后来随着水分含量的增加，两个品种的硬度均显着下降。两种材料的静态摩擦系数产生了相似的结果，即在木材上最大，其次是镀锌铁，低碳钢和铝表面。