The aim of this study was to investigate the effect of process conditions and β-cyclodextrin and sodium chloride addition to oil on shrinkage kinetics during deep-fat frying of potato strips. β-cyclodextrin was added to oil at 0.3 and 0.6 g/l and sodium chloride was added at 1 and 3%. Then, potato strips were cut into 1.2×1.2×4 cm³ pieces and fried at 150, 170 and 190˚C for 90, 180, 270 and 360 seconds. The results showed that by increasing process temperature from 150 to 190˚C, shrinkage of fried potato strips is increased. Moreover, increasing process time during deep-fat frying led to increasing of this parameter. Also, by increasing process temperature and time, shrinkage was increased. In additioin, sodium chloride and β-cyclodextrin treatments in both concentrations, separately and simultaneously, decreased the shrinkage, compared to the control samples, from 0.314 to 0.278 (11.46%) on average. Due to the lack of suitable experimental models in the literature for shrinkage modeling during deep-fat frying, a number of experimental models were proposed to model the parameter. The average correlation coefficient between the experimental results with the results of the models was high. Application of additives that affect the surface tension such as β-cyclodextrin and sodium chloride can be considered as a promising strategy to improve the qualitative and quantitative properties of fried products, including reducing the samples shrinkage rate.