This research focuses on the measurement of the modulus of elasticity as a key elasto-mechanical property for three Iranian rice varieties—Tarom Hashemi, Anbarbu, and Dom Siah—using macroscopic compression tests and Atomic Force Microscopy (AFM) at the microscopic scale. The results indicated that Anbarbu exhibited the highest modulus of elasticity, reaching 1656.940 MPa at the macroscopic level and 786.102 MPa at the microscopic level. These values represent measurements at different scales and should not be directly compared; instead, they reflect the structural resistance to deformation at each scale. Tarom Hashemi, in contrast, showed lower modulus values, with an average of 1466.263 MPa in macroscopic measurements and 697.630 MPa in microscopic measurements, indicating comparatively lower rigidity. The statistical t-test, conducted at a significance level of p < 0.05, confirmed significant differences between the macroscopic and microscopic measurements, emphasizing the importance of microscopic approaches for understanding detailed structural mechanics. These findings provide valuable insights for tailoring rice processing techniques by highlighting how the modulus of elasticity influences grain breakage and deformation, ultimately aiding in preserving grain quality during post-harvest handling and processing.

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