The aim of this paper is to propose a structured approach for identifying the best, most efficient combination of blanching-freezing system. The analysis was based on the well-known analytical hierarchy process multi-criteria decision method and led to the definition of a general decision hierarchy, which was applied to two case studies concerning shrimps and peas. The decision hierarchy and the results obtained were validated by a panel of experts and are thus suitable for use as a tool for food-processing experts. (C) 2003 Elsevier Ltd. All rights reserved.