A relationship between moisture loss and oil adsorption with frying time during deep fat frying of french fries has been developed. A first order kinetic equation was used. in which the rate constant is a function of the main process variables (oil temperature, sample thickness and oil type). This model was applied to a wide range of experimental data and its parameters vr ere estimated using non-linear regression analysis. The results showed that oil temperature and thickness of potato strips have a significant effect on oil uptake and moisture loss of french fries, while the use of hydrogenated oil in the frying medium does nut affect mass transfer phenomena. (C) 2000