Modeling deep-fat frying for control of acrylamide reaction in plantain

► How to control the acrylamide reactions in plantain during deep-fat frying? ► Acrylamide in plantain chips (3 mm-thick) was found to be 0.44 mg/kg. ► A 2D model including heat and mass transfer and acrylamide reactions was developed. ► Non-isothermal heat treatment could reduce 50% of acrylamide content. ► Controlling asparagine content in the raw material is also a good way of mitigation.