[Green] Rural Development Administration develops rice powder manufacturing technology that mixes well even when dissolved in water.

Rice powder manufacturing technology has been developed that does not sink even when dissolved in water and mixes evenly, opening the possibility of being used as liquid products such as drinks and spices.

This technology, developed by the Rural Development Administration, is expected to be widely used in beverages, spices, and tooth and beauty products as it is lower in viscosity than existing rice flour and can be used on the spot without heating.

The results of this study were published in the international journal "Ultrasonics Sonochemistry (IF=8.4)" as a thesis and the patent application was completed.

Rice powder that does not sink is completed by mixing regular rice powder with water and cooking it, sonicating it, and drying it again to powder.

Ultrasonic treatment reduces the size of rice powder particles and changes the molecular structure, lowering viscosity and increasing binding force with water, so it does not sink even when dissolved in water.The application of this technology to rice flour beverage manufacturers, especially ∀}
, is expected to improve quality and distribution by mixing drinks evenly without adding emulsifiers or stabilizers.

The researchers are developing a continuous ultrasonic process to mass-produce rice flour that does not sink in water.

When this technology is developed, processing time is expected to be reduced and production efficiency will be increased.