LAUSR

In this paper, two varieties of potato (Ranger Russet and Van Gogh) with various slice size (9, 6, and 3 mm) were deep fried at various temperatures and time combinations (150, 170, and 190°C for 10, 20, and 30 min) and contents and kinetic parameters of acrylamide were investigated. Formation of acrylamide for both potato varieties followed zero‐order reaction models. As the frying temperature and time increased, formation of acrylamide increased in both potato varieties. Moreover, acrylamide formation significantly reduced by increasing slice size of samples. The most appropriate frying temperature, time, and slice size for the lowest acrylamide formation at 150°C, for 10 min and 9 mm slice size, respectively. The consequences of this study will be helpful for the industry of potato products. PRACTICAL APPLICATIONS: Potato is one of the most cultivated crops worldwide and potato‐based product have been mostly consumed as fast food such as french fries, chips, etc. Among the potato‐based products, French fries have been considered as one of acrylamide main source in foods because of high content of asparagine, reducing sugars, and deep‐oil frying. This paper aims to provide new knowledge to potato industry in terms of potato slice size's effect on acrylamide formation and to facilitate predicting probable acrylamide contents that can form at the end of frying process. In the current study, acrylamide formation increased as slice size decreased. This means that it should be avoid from low slice size in the commercial production of French fries to decrease the content of acrylamide in the final product. The results of this paper may enable to determine optimum process conditions for products containing low acrylamide.