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High productivity and meantime perishability of in natura eggs, make powdered egg attractive for patisseries and pasta industries. Water reduction in 65%, extends shelf life from 1 to 12 months, preventing also Salmonella . Maximum powdered egg moisture allowed by Brazilian law is 6.0%  (w w -1 ). However, its determination by reference technique (oven at 105 o C for 8 hour) is lengthy for processing industry. Therefore, the purpose of this study was to investigate the influence of several spectral pre-processing techniques in the application of near-infrared spectroscopy associated with chemometrics models for determination of moisture content in powdered egg, without the need of sample preparation and destruction, held at 0.5 min. Several pre-treatment techniques were evaluated to ensure spectral data reliability such as: standard normal variation; multiplicative scatter correction; smoothing and detrend. The principal component regression (PCR) and partial least squares (PLS) were evaluated with and without pre-treatment. The best results were observed in NIR/PLS model (49 samples), providing an adequate correlation (r) of 0.96, for cross-validation. Using 21 samples as prediction set, NIR/PLS showed relative error (RE) < 2.0%, compared to primary methods oven and thermobalance, indicating to be suitable for industrial quality control.

acta scientiarum. technology/acta scientiarum. technology

&lt;b&gt;Investigation of NIR spectra pre-processing methods combined with multivariate regression for determination of moisture in powdered industrial egg