Abstract: For finding effective method and mechanism of reducing oil content, oil-absorption kinetics for deep-fat fried potato was investigated, it was found that most oil was absorbed during early cooling process. From the experiments of different vacuum environments during cooling, comparing the oil-uptake start time and the pressure difference (Patm-Pv) formed by condensation, it was further found that both reducing the pressure difference (Patm-Pv) and postponing the oil absorption by taking appropriate methods can promote the drainage of surface oil and reduce the total oil content of fried food. The best result can be obtained with 13.6% oil content at 80 kPa cooling condition. The research can provide a reference for reducing oil-uptake technological process in food industry.