Porous media based model for deep-fat vacuum frying potato chips

► Developed a porous media vacuum frying model at various frying pressures. ► Modeled acrylamide formation on chip temperature rather than oil temperature. ► Klinkenberg effect was added to previously developed porous media model. ► Performed a sensitivity analysis on the convective heat transfer coefficient. ► Core pressure reached approximately 40 kPa above fryer pressure.