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After the rice is whitened, it is placed into a polishing chamber where a small amount of water and air is evenly distributed over the rice's surface using an air blower.
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After the rice is whitened, it is placed into a polishing chamber where a small amount of water and air is evenly distributed over the rice’s surface using an air blower. The rice then moves forward, rubbing against the screen and itself, polishing the grains. Simultaneously, air suction collects the bran, preventing the moisture from rising. The polishing process is influenced by pressure and dampening, and adjusting the air and water levels results in shiny rice with minimal bran.
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