In the food industry, vacuum packing is an important step in packaging that ensures the integrity of a product, extending its shelf life, and maintaining its overall quality while the package is unopened and within expiry date. The objective is mainly to remove as much air from the package as possible since oxygen will eventually stimulate mold or bacterial growth. During the process, air is eliminated from the pack (usually made of a plastic material), then the pack is machine-sealed so air or foreign matter cannot penetrate it. Vacuum sealing is used for grains, beans, cereal and other dry products, although some machines can do wet or powder products. For meat products, vacuum sealing slows the growth of microorganisms; frozen foods are less likely to freeze burn because airtight sealed packaging limits crystals formation. Depending on the type of products that need to be packed, there is a bag sealer, vacuum sealing, band sealing machine that can do the job, and within