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Present in most events, madeira sauce stands out for taste and elegance in cooking. Some companies, due to the large number of guests, need to prepare it with some advance. So that, the product can be prepared in this period, to improve the condition of the quality and organoleptic aspects, it is necessary its freezing after preparation. However, due to the freezing, potential problems can be observed, such as segregation of phases and difference to its original aspects. The purpose of this study was to evaluate the production system as well as the process of freezing and thawing of the madeira sauce, aiming to guarantee aspects of freshly prepared sauce. Therefore, physicochemical analysis in order to determine the properties of the fresh sauce were made, obtaining value as 787,92 kg.m-3, 3,85 kJ.kg-1.K-1, 0,53 W.m-1.K-1 e 1,3 x 10-5 m2.s-1 to specific weight, specific heat, thermal conductivity and thermal diffusivity, respectively, as well as the construction of its quick and slow freezing curves for indication of freezing time, these being 4 hours and 30 minutes and -1,8 ºC, respectively. Thus, it was compared to the values ??obtained by mathematical models of Nagoaka, Pham and Plank. The quick freezing had more positive influence than the slow freezing, so, the appearance of madeira sauce after this type of freezing was closest to the freshly prepared sauce, then this was the most appropriate for the product.

O molho madeira se destaca pelo paladar e elegância na culinária. Algumas empresas, necessitam fazê-lo com certa antecedência. Com isso, visando uma melhor condição dos aspectos de qualidade, é necessário o congelamento do mesmo após o preparo. Porém, alguns possíveis problemas podem ser observados, como a segregação de fases e modificação dos aspectos originais. O objetivo deste trabalho foi avaliar a produção, bem como o processo de congelamento e descongelamento do molho madeira, visando a garantia dos aspectos do molho recém-preparado. Foram realizadas análises fisico-químicas para determinar as propriedades termofísicas do molho fresco, além da construção das curvas de congelamento rápido e lento, para indicação do seu tempo e temperatura de congelamento. os valores  foram comparado com os obtidos pelos modelos matemáticos de Nagoaka, Pham, Plank. O congelamento rápido apresentou influência mais positiva, sendo o mais adequado para o produto.