Abstract: In order to compare the freezing characteristics of different vegetables during frozen process. Using the SATO SK-L210T to determine the freezing curves of six kinds of vegetables, freezing point, freezing rate and the zone of maximum crystallization time were compared. The results showed that the freezing curve of six vegetables had obvious freezing three-stage. The difference of water and fat content influenced the freezing characteristics of every vegetable. At the same time, the temperature at -20℃ could not satisfy quick-freezing.