![]() ![]() Her mimicry appears to be almost absolute as her shapeshifting is not limited to shape or texture, and she uses this power to full effect to confuse her opponents. This allows her to sneak about and escape from danger. ![]() Melona is entirely composed of a pink-colored metamorphic slime that can take on any shape desired. Melona's abilities on the battlefield match her personality. In Rebellion, her knowledge and judgment increased by having absorbed a certain ancient demon. She can be reasoned with and is willing to work together with her enemies, but only as long as it benefits her own needs and goals. attempting to slowly strangle Leina to death for the offense). Despite her malevolent nature, she doesn't like being called a monster and reacts with great hostility when called as such (i.e. Seductive and alluring, she revels in humiliating her opponents and will not hesitate to motion to kill them if given an opportune moment. Melona's design remains largely the same with little, if any changes made to her original design. Her hair takes on a slightly different design, and the pair of hands formed from her hair curve over her breasts. Melona "redesigned" her existing wardrobe, with her jacket sleeves becoming elbow length and frilly, and her skirt becoming floor-length. The bangs of her hair that frame her face form into a pair of hands that cover her otherwise fully exposed chest. She wears an equally revealing blouse of the same color and density and wears a pair of pink shoes with a pair of eyes. She is scantily-clad, wearing only a very small pink transparent jacket that only covers her shoulders featuring eye-like pauldrons and a collar bound by a heart-shaped emblem with wings and a pink dress. She has long pink hair that reaches past her shoulders, featuring a pair of bunny ears. Though an amorphous being, her most commonly seen form is that of a well-endowed woman with a pink hue on her skin (in the anime, she is given a luminescent glow), a lithe physique and blue eyes with clover-shaped pupils (which she retains when shape-shifting). ![]() The be-chunked ice cream finally passes through a special blender attachment, which mixes the chunks throughout the stream of ice cream, ensuring an even ”chunk dispersal”.Her body is soft, moist, and jiggly, but when necessary it can harden immediately to aid in attacking or defending. As the star-wheel turns, it pushes the chunks into the stream of frozen ice cream flowing through the feeder. Chunks are top-loaded into the Chunk Feeder hopper, at the bottom of which an auger regulates a steady chunk-flow into a star-wheel. Quite simply, the Chunk Feeder “feeds” chunks into the ice cream stream. That’s why the machine that “feeds” chunks into our ice cream is actually called a “Fruit Feeder.” But considering how many chunky things we have to feed the feeder with, from gobs of chocolate chip cookie dough to fudgy brownies, to cookies and candies and nuts and everything in between…in addition to fruit…we affectionately renamed it! The cooled mix is then pumped over to the Tank Room (a 36-degree room with six 5000-gallon mix storage tanks), where it’s held for 4 to 8 hours to allow the ingredients to intermingle (it's kinda like simmering a sauce or allowing a fine wine to breathe - we just don't want to rush it!).Īfter freezing the mix to a nice and creamy 22 degrees, we have a choice: if we’re just making chunkless flavors, like Vanilla or Chocolate, the ice cream is pumped directly to the pint-filling machinery, but if we’re making chunky flavors, the ice cream takes a turn through the Chunk Feeder.īack in the days before Ben & Jerry’s, the only thing ice cream manufacturers ever put into their ice cream was fruit. The Homogenizer works like a piston pump: mix is drawn into the cylinder on the downstroke, and on the upstroke, it's forced out at a very high pressure. per square inch) through a very small opening so that the fat particles from the cream are so finely divided and emulsified that they do not separate from the rest of the mix. There, the mix is forced under high pressure (about 2000 lbs. Hot water (182 degrees) flows on one side of the plates, and as cold mix (36 degrees) is pumped through on the other side of the plates, heat from the hot water is transferred to the mix, heating it to 180 degrees.īefore the mix has a chance to cool down, it enters the Homogenizer. The Pasteurizer is made up of a series of very thin stainless steel plates. Pasteurization is the process of heating the mix in order to kill harmful bacteria. After the ice cream mix is blended, it’s ready to be pasteurized and homogenized. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |