A fluid suction system for a retort having a vessel with a vessel length, pooled fluid at a bottom of the vessel defining a fluid surface level, and an outlet placing the vessel in fluid communication with a pump includes an elongated manifold for placement along the bottom of the vessel in fluid communication with the outlet. The pooled fluid flows into and through the manifold when the pooled fluid is suctioned by the pump, and the fluid surface level of the pooled fluid remains substantially even along at least a portion of the vessel length as the pooled fluid is suctioned by the pump.

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 fluid suction system for a retort having a vessel with a vessel length, pooled fluid at a bottom of the vessel defining a fluid surface level, and an outlet placing the vessel in fluid communication with a pump includes an elongated manifold for placement along the bottom of the vessel in fluid communication with the outlet. The pooled fluid flows into and through the manifold when the pooled fluid is suctioned by the pump, and the fluid surface level of the pooled fluid remains substantially even along at least a portion of the vessel length as the pooled fluid is suctioned by the pump.

A fluid suction system for a retort having a vessel with a vessel length, pooled fluid at a bottom of the vessel defining a fluid surface level, and an outlet placing the vessel in fluid communication with a pump includes an elongated manifold for placement along the bottom of the vessel in fluid communication with the outlet. The pooled fluid flows into and through the manifold when the pooled fluid is suctioned by the pump, and the fluid surface level of the pooled fluid remains substantially even along at least a portion of the vessel length as the pooled fluid is suctioned by the pump.

The invention relates to a method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of selective pressure and temperature treatment. According to the invention, fresh or warm meat of any form is packed in portions using a film container which has recoil abilities and therefore any liquid possibly escaping from the packed product distributes itself uniformly over the surface of the product. The packed portions are then placed in a container-like treatment device which has, mounted on the surfaces coming into contact with the product, a plurality of cushions, tubes or similarly elastic structures to which a pressure and temperature control medium may be applied. The cushions, tubes or similarly elastic structures are filled with the pressure and temperature control medium in such a manner that substantially uniform pressure forces act on the packed product and the packed product can be held in a predefined temperature range which is maintained for a predetermined period. On expiry of the predetermined period, the packed product is then rapidly cooled by exchanging the temperature control medium.

The invention relates to a method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of selective pressure and temperature treatment. According to the invention, fresh or warm meat of any form is packed in portions using a film container which has recoil abilities and therefore any liquid possibly escaping from the packed product distributes itself uniformly over the surface of the product. The packed portions are then placed in a container-like treatment device which has, mounted on the surfaces coming into contact with the product, a plurality of cushions, tubes or similarly elastic structures to which a pressure and temperature control medium may be applied. The cushions, tubes or similarly elastic structures are filled with the pressure and temperature control medium in such a manner that substantially uniform pressure forces act on the packed product and the packed product can be held in a predefined temperature range which is maintained for a predetermined period. On expiry of the predetermined period, the packed product is then rapidly cooled by exchanging the temperature control medium.

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.