A method of forming an edible meat substitute product includes providing a mycelium mass, disposing the mycelium mass in a container, and applying a vacuum to the container. The method further includes heating the mycelium mass to a first temperature above 25 C. to form a textured mycelium product. The texturized mycelium product has a chewiness in a range in of about 500 g/cm.sup.2 to about 4,500 g/cm.sup.2 and/or a firmness that is in a range from about 15 kg to about 20 kg.

A method for defrosting frozen foods by recycling the water that is used to defrost the frozen foods. Food is first placed inside of a container and then water is pumped from the bottom of the container where the water is heated and by use of a pump and natural rise of heat allowed to flow around the food.

A retort system includes a vessel and a plurality of product holding structures for holding one or more products to be treated, the product holding structures configured to be received within the interior volume of the vessel. A heat exchange system, includes a liquid circulation path having a discharge side, a suction side and a pump operable to move a heat exchange liquid from the suction side to the discharge side. The suction side is fluidly connectable to a lower region of the interior volume. The discharge side is fluidly connectable to deliver heat exchange liquid into the product holding structures via pump operation causing the product holding structures to fill with heat exchange liquid to a product submersion level while a level of heat exchange liquid outside the product holding structures and within the interior volume remains below the product submersion level.

A retort system includes a vessel and a plurality of product holding structures for holding one or more products to be treated, the product holding structures configured to be received within the interior volume of the vessel. A heat exchange system, includes a liquid circulation path having a discharge side, a suction side and a pump operable to move a heat exchange liquid from the suction side to the discharge side. The suction side is fluidly connectable to a lower region of the interior volume. The discharge side is fluidly connectable to deliver heat exchange liquid into the product holding structures via pump operation causing the product holding structures to fill with heat exchange liquid to a product submersion level while a level of heat exchange liquid outside the product holding structures and within the interior volume remains below the product submersion level.

A retort system includes a vessel and a plurality of product holding structures for holding one or more products to be treated, the product holding structures configured to be received within the interior volume of the vessel. A heat exchange system, includes a liquid circulation path having a discharge side, a suction side and a pump operable to move a heat exchange liquid from the suction side to the discharge side. The suction side is fluidly connectable to a lower region of the interior volume. The discharge side is fluidly connectable to deliver heat exchange liquid to upper inlet openings of the product holding structures via pump operation causing the product holding structures to fill with heat exchange liquid to a product submersion level while a level of heat exchange liquid outside the product holding structures and within the interior volume remains below the product submersion level.

A retort system includes a vessel and a plurality of product holding structures for holding one or more products to be treated, the product holding structures configured to be received within the interior volume of the vessel. A heat exchange system, includes a liquid circulation path having a discharge side, a suction side and a pump operable to move a heat exchange liquid from the suction side to the discharge side. The suction side is fluidly connectable to a lower region of the interior volume. The discharge side is fluidly connectable to deliver heat exchange liquid to upper inlet openings of the product holding structures via pump operation causing the product holding structures to fill with heat exchange liquid to a product submersion level while a level of heat exchange liquid outside the product holding structures and within the interior volume remains below the product submersion level.