## 3 Results
### Effects of HPP on Physical Parameters of Cauliflower  
The dry matter (DM) content of food consists of all its constituents excluding water. Table 3 represents the influence of different processing conditions on the percentage of dry matter content in pieces of cauliflower. The results showed that DM content was higher in control samples than in processed ones. The DM content of raw cauliflower seems to vary among different studies. [PERSON], [PERSON], [PERSON], and [PERSON] [36] reported 8.42% DM for raw cauliflower, while [PERSON], [PERSON], and [PERSON] reported 6.57% DM. One reason for the variation could be that frozen pre-blanched cauliflower was used [37]. [PERSON] et al. reported DM of 9.18% for raw purple cauliflower [38]. During frozen storage, they observed a significant increase in DM to 11.7%. Similarly, [PERSON] and [PERSON] reported 7.28 and 6.61% DM in raw and blanched cauliflower, respectively [39]. When the blanched sample was further frozen at -30 \({}^{\circ}\)C, a DM of 7.56% was observed. For HPP samples, [PERSON] et al. reported 7.7% and 6.8% DM, for control and HPP (200 MPa, 5 min) cauliflower, respectively. No other studies were found on DM in HPP cauliflower [40]. Drip loss of control and HPP cauliflower is presented in Table 3. The lowest drip loss (_p_ < 0.05) was observed for 600 MPa 5 min cauliflower. The drip loss was significantly higher for HPP cauliflower than it was for untreated samples. There was not a significant difference in drip loss between treatment times for 2 and 5 min within each pressure level. For each treatment, drip loss remained stable during storage. On the other hand, for some days the SD was high, for instance on day 28 (400 MPa, 2 min). The use of a high vacuum (99.5%) and pressurization might explain some of the high drip loss of HPP cauliflower. [PERSON] et al., in HPP carrots (100-550 MPa, 2/10/30 min), reported that pressures cause instantaneous deformation of plant cells, resulting in turgor loss and loss of water [41]. The findings from Prestamo and \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & & \multicolumn{2}{c}{**Aerobic Spores**} & \multicolumn{2}{c}{**Anaerobic Spores**} \\ \cline{3-6}
**Storage** & **Control** & & \multicolumn{2}{c}{**HPP**} & \multicolumn{2}{c}{**HPP**} \\ \cline{3-6}
**(Days)** & **0.1 Mpa** & & \multicolumn{2}{c}{**600 MPa**} & \multicolumn{2}{c}{**600 MPa**} \\ \hline  & 0 min & 2 min & 5 min & 2 min & 5 min \\ \hline
0 & \textless{}2.3 & nm & nm & nm & nm \\
35 & nm ** & \textless{}2.3 & 2.4 \(\pm\) 0.9 & 2.7 \(\pm\) 1.1 & 2.6 \(\pm\) 0.8 \\
42 & nm & 2.4 \(\pm\) 0.8 & 2.6 \(\pm\) 1.1 & 2.5 \(\pm\) 0.7 & 2.6 \(\pm\) 1.14 \\ \hline \hline \end{tabular}  
* Each value in the table is the mean \(\pm\) standard deviation f (n = 9). The detection level was 2.3 log cfu/ g. Where no survival was detected, the values were set to 50% of the detection limit. ** Not measured.  
\end{table} 
Table 2: Microbial counts (total viable count (log cfu/g)) * for aerobic (A) and anaerobic (B) spores in cauliflower before (control) and after HPP. The samples were stored for up to 42 days in cold storage (4 \({}^{\circ}\)C). Arroyo described above could also describe the drip loss of HPP cauliflower. [PERSON] et al. analyzed moisture loss during compression, observing higher water losses in HPP swedes at 400 than at 600 MPa [42]. The water loss during cutting when measuring the texture of cauliflower could be interesting to investigate further. As all samples in all experiments were processed in hermetically sealed bags, the content of DM and DL add up to the same total for each process, i.e., the DM lost from the cauliflower must be lost to the DL. According to Table 3 there was no correlation between DM and DL, or any possible correlation was overshadowed by the high variation between the parallel samples. Consequently, there is a large variation in the number of solids dissolved in the DL. The importance of the loss in DM depends on how the product is used by the end consumer.