Potato is one of the most important human food sources. Nowadays, different kinds of potato products such as granule, flour, starch, canned and fried products are produced. French fries or fried potato sticks are slices of potato with 6-7 cm length and 1cm 2 cross section which are par-fried in hot oil. Decreasing the amount of acryl amide and the remained oil in the final product is one of the purposes of recent developing studies in fried potato sticks industry. By decreasing the amounts of reducing sugars and moisture of potato during blanching and pre-drying stages of potato sticks production, we can affect the quality of the final product regarding its color, texture and the amount of remained oil and acrylamide. In this study, we tried to develop a mathematical model for describing mass transfer and quality evolution kinetic of potato sticks during blanching and pre-drying by investigation of the mass traortation phenomena (reducing sugars and water portion) and evolution of their color and texture. In the first stage of study, after peeling and preparing sticks of 0.8*0.8*8 cm dimensions, the blanching process with hot water was carried out at the different temperatures (60, 70, 80 and 90°C). Then, the blanched sticks were pre-dried as single layer at four different air temperatures of 50, 60, 70 and 80°C and air velocity of 1 m/s by a cabinet dryer to decrease moisture content until 2.33 g/gDM before deep frying in oil at 180°C. Color indexes (L*, ?E*, a*, b*), texture (maximum force observed during penetration test (N)), reducing sugars content and oil content of samples were evaluated during blanching and pre-drying, and end of frying . Then kinetic model was obtained to describe the changes of these properties during blanching and pre-drying at different temperature. The results showed that to keep the color and the desired texture of potato sticks and to reduce the remained oil content, we can carried out blanching at 60°C and pre-drying at 70°C to decrease moisture content until 3 g/gDM before deep frying. In the second stage of study, a numerical model was developed to simulate two-dimensional moisture transfer during blanching and pre-drying of potato sticks in the base of Fick’s second law of diffusion by finite difference method on MATLAB software. The predicted model was validated by comparison with the experimental values. The predicted results by model showed good agreements with experimental data. The correlation coefficient between experimental data and model predictions was higher than 0.97. These results indicated that this model could be successfully applied for prediction of moisture and reduced sugars profiles and kinetic of color and texture evolutions of potato during blanching and pre-drying.