Machine can make brown rice last up to 9 months
The Food and Nutrition Research Institute (FNRI) and Metals Industry Research and Development Center (MIRDC) have built an equipment that can prolong the shelf life of brown rice to up to nine months.
The shelf life of brown rice is usually two to five months because the oil in the bran makes it spoil easily. This makes traders hesitant to sell them because they are not so in demand as white rice.
The development will hopefully encourage more traders to sell brown rice.
The Philippine Star reported that the FNRI developed a process that combines steaming and force-draft drying to prevent the deterioration of brown rice.
The MIRDC developed the Superheated Steam Treatment System (SSTS) machine that can provide the steaming-drying treatment to brown rice.
The machine has a capacity of 10 kilograms per batch and treatment time only takes 90 seconds at a temperature of around 120 degrees Celsius.
Funding for the machine’s fabrication came from the Philippine Council for Industry, Energy and Emerging Technology Research and Development, another agency under the DOST.