Brown rice is covered with bran layer which densely wrap around each grain. Rice Polisher(LIANGGONG) use rubbing technique to remove bran layer from each grain.

Various processing methods are used in the food industry worldwide to produce numerous rice products with desirable sensory qualities based on cultural and cooking preferences and nutritional considerations. The processes result in variable degrees of macro- and micronutrient content, stability, and retention, depending on rice variety and original nutritional quality. In this article, modern and traditional premilling, milling, and postmilling processing methods of different rice types are comprehensively reviewed.

The implications of industrial rice processing methods, especially milling, as well as techniques for nutrient extraction, transfer, and enhancement, such as rice parboiling, sprouting, and fortification, for macro- and micronutrient content and consumer acceptance of the products, are documented. Socioeconomic constraints facing various a spects of rice processing methods are also discussed.

The rice then passes through a milling chamber that has a metal roller spinning in the center and a scarified metal screen on the outside. This machine is rubbing the many kernels of rice against themselves and the screen in order to remove the bran. (The frictional system) The last pass (sometimes all frictional passes) is basically another frictional machine that is applying a mist of water to facilitate milling and add a smooth polished surface to the rice. (The water polishing system) This Japanese system can be done in three passes as described here, or as many as seven passes. Brown rice/paddy mixture is feed into paddy separator.

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