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In this research, the effect of moisture content, (7, 12 and 16% w.b.) grain size
(small, medium and large), loading direction (sideward and topward) on fracture force
and energy requirement in three varieties of Iranian chickpea (Bivanij, Kaka, and Jam)
under quasi-static loading were studied. The mean values of fracture force and energy
required were 230 N and 105.7 mJ, and the variation ranges were equal to 47-522 N
and 20.8-275 mJ, respectively. Moisture content, grain size, variety and loading
direction all had a significant effect on fracture force and energy requirement. By
increasing the grain moisture content, the amount of fracture force increased while
fracture energy decreased significantly. Grain size had a significant increasing effect on
both fracture force and energy requirement. The amount of fracture force and energy in
sideward direction was significantly higher than that in the topward direction. The
results indicated that Jam variety was stronger than the other two varieties, Bivanij and
Kaka. Also, based on these results it is predicted that 50% of grains of 7, 12, and 16%
moisture content would be fractured if undergone impacts with velocities of 21.7, 28.2,
and 38.5 m/sec, respectively.