Potato ( Solanum tuberosum ) belongs to the solanaceae family of flowering plants. It is the third most important food crop in the world after rice and wheat in terms of human consumption. Potato's seasonal cultivation, low stability and the new cultivated crop's price fluctuation have led to the increasing production of prefabricated products like potato chips and French fries. One of the most popular processed potato products is French fries. This product is made from potato strips approximately 1*1 cm 2 in cross section area and 6–7 cm in length. Oil content has been a main concern for food processors from an economic point of view, and for consumers from a healthy one. Processors have identified some ways to control oil uptake. The blanching step reduces the oil absorption by gelatinization of the surface starch. Air dehydration leads to a lower moisture content which also reduces the oil absorption. On the other hand, potato products, such as French fries and chips, were among the food items containing highest amounts of acrylamide. The formation pathway of acrylamide was found to be linked with the Maillard reaction, with reducing sugars and asparagine as crucial precursors. Acrylamide has been justify; MARGIN: 0in 0in 0pt; unicode-bidi: embed; DIRECTION: ltr; mso-line-height-alt: .7pt" Keywords: acrylamide, coating, drying, oil, potato, French fries.
