Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content

•The formation of acrylamide from maltose was investigated.•Chemical reactions of acrylamide formation in french fries were modelled kinetically.•The model accounted for heat and moisture transfer during typical frying conditions.•Maltose contributed <10% to total acrylamide formation.•The contribution from Maillard reaction vs. sugar-asparagine conjugates is discussed.