4. Conclusion
The novelty of the present research is to conduct experiments on the pyramid shape in form of a
Pyramidal packages in order to develop halal-compliant food preservation and packaging technique for
both commercial and personal purposes in comparison of the previous experiments that has been
conducted on a hollow pyramid shape. Additionally it is the first research to be conducted on the
alteration of water molecular structure using pyramidal packages in order to commercially produceboth food manufacturers and consumers to produce new functional water and to preserve milk and other
liquid food products. The Pyramidal packaging technique may cause a revolution in food industry in the
nearest future. Nowadays, Halal food is described as a kind of food that meets the highest level of quality
and safety standards. Developing the pyramidal packages as halal-compliant food preservation and
packaging technique may increase the halal food acceptance level among non-Muslims people around the
world especially in multicultural countries such as Malaysia.
Acknowledgements
The authors would like to thank lectures, colleague and friends for giving valuable advices. Of course
the moral and emotional support and encouragement from parents, sisters and brothers for their
continuous inspiration. Finally, we also wish to acknowledge Universiti Putra Malaysia (UPM) Malaysia,
for its generous assistance and timely responses to queries and requests.