Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes

•Acrylamide formation in fried potato is distributed in three phases: French fries, frying oil, and air.•Thermal decomposition of acrylamide is not significant during frying.•Considering the total acrylamide amount in three phases, a lumped kinetic model was proposed.•A high acrylamide level in air imply that occupational exposure to acrylamide via inhalation may be a hazard for fast-food workers.