Models   0% salt 2% salt 3% salt 3.5% salt 4% salt Kechau and Maalej [24] a 1470.814 3830.65 2625.3 2949.984 2044.665 b 3.884 6.552 3.371 8.539 4.162 c 9614.959 675433.616 7235.502 56946200 24450.6 d 5.652 8.63 5.228 10.471 5.859 Reduced-χ2 0.003 6.907 0.309 14.766 0.833 R2 1 0.995 1 0.984 0.999 RMSE 0.058 2.628 0.555 3.843 0.913 Tsami et al. [44] Qo 100.769 282.688 127.133 164.095 115.55 Mr 7.282 4.775 7.734 6.542 9.072 Reduced-χ2 1.326 18.354 2.817 20.404 5.551 R2 0.995 0.979 0.993 0.963 0.987 RMSE 1.151 4.284 1.678 4.517 2.356

Table 6: Effect of temperature and salt concentration on spreading pressure of pre conditioned brown rice at constant water activity.