The mathematics of french fries

Although the act of cutting a single potato (Solanum tuberosum) into french fries may appear to be trivial, the questions concerning the efficiency of this process on an industrial scale are quite daunting. Therefore, many producers are looking for a rigorous method to evaluate the market potential of a given potato crop by predicting the number and parameters of the fries that can be cut from it. Applying the methods of geometry and numerical analysis our group was able to propose several algorithms that can be directly incorporated into the existing production process. Keywords: French fries, geometry, cutting, Finite Fry Method, simulations, histogram