Freezing is one of the most used processes for conservation of foods. This process is based on the heat removal of the food to be conserved, by keeping the temperature sufficiently low at the point to considerably hindering or reducing the destructive action of the microorganisms, oxygen and enzymes on the product. The characteristics of the vegetables such as size, internal structure and cellular membrane thickness affect the patterns of the freezing process. The vegetable freezing is a widely used process since it presents higher efficiency in the preservation of the physiochemical and sensorial qualities of the vegetables.