Abstract: Chemical model and food model systems which could simulate the produce process of acrylamide were established in this paper. The effects of different heating time between 2 ~ 10min and temperature in 150℃ and 170℃ on acrylamide production and the color change of model outcomes were investigated. As a result, taking 0. 050g Asn, 0. 060g Glu and 3mL deionized water into stainless steel tube heating in 170℃ oil bath for 5min as chemical model system, taking potato crisps of about 2mm thickness blanched in distill water for 3min and fried in 170℃ soy oil as food model system.