Restrepo Duque, Ana MaríaArredondo Velásquez, AlejandraMorales Monsalve, CristianTamayo Mesa, MarisolBenavides Paz, Yara LiccethBedoya Mejía, VanessaVélez Argumedo, Catalina María2012-08-302012-08-302012-08-302256-3903http://hdl.handle.net/10567/695Introduction. Orange peel is approximately 40-50% of the fruit. As a sub-product, it could be used to develop food with added values. Objective. This research work evaluates the feasibility to develop snack orange peels fortified with potassium, sodium and B1, B6 and B9 vitamins, micronutrients that are lost after an excessive consumption of alcohol, by the use of the matrices engineering via the vacuum impregnation technique as a mechanism to incorporate the dissolution. Methodology. The theoretical concentration of potassium, sodium and vitamins B1, B6 and B9 was determined by a matter balance in the solid porous system (orange peel)-liquid (impregnation dissolution) with an isotonic solution and 100g of fresh peel as a base. The system was submitted to vacuum during 5 minutes in an impregnation chamber and later the atmospheric pressure was re-established during 10 minutes. Results. The response parameters to the impregnation (mass fraction -XHDM, volumetric fraction-X and effective porosity-ɛ) were: 8,5±1,2; 8,1±0,9; 34±5,7, respectively. There are no significant statistic differences related to the physical-chemical characterization as an effect of the impregnation treatment in the aWand pH parameters, but there are significant differences in the humidity percentage, Brix degrees and ashes content. Conclusion. This demonstrates that orange peels can be impregnated in order to use them in products with a high added value by the use of the matrices engineering.esCorporación Universitaria LasallistaFacultad de IngenieríasCorteza de naranjaImpregnación a vacíoVitamina BAlimentosIngeniería de MatricesArticle