Food emulsions are widely used in our daily lives. Examples include milk, ice creams, salads, dairy products etc. Since emulsions are inherently unstable due to creaming and coalescence of the drops, emulsion based commercial products need to be stabilized. Addition of Proteins and polysaccharides slows down the destabilizing processes, thereby increasing the shelf life of emulsion products. Prediction of the shelf life is important and population balance framework serves this need well. It however requires estimates for size dependent creaming and coalescence rates. Presently, such information can be obtained only through experiments. Experimentally, the direct determination method is very tedious and alternative strategies are needed. The project aims at developing a mathematical technique to obtain the required information from the measurements of changes in the drop size distributions. In order to predict the shelf life under a variety of conditions, the effect of various variables (protein type, salt concentration, pH) on the rate processes also needs to be studied and quantified.

Temperature
Within reason, the key to prolonging the storage life of your edibles lies in lowering the temperature of the area in which they are stored. The storage lives of most foods are cut in half by every increase of 18 F (10 degrees Celsius). For example, if you've stored your food in a garage that has a temperature of 90 F then you should expect a shelf life less than half of what could be obtained at room temperature (70 F) which in turn is less than half the storage life that you could get if you kept them in your refrigerator at 40 F. Your storage area should be located where the temperature can be kept above freezing (32 F) and, if possible, below 72 F.

Humidity
Ideally, your storage location should have a humidity level of 15% or less, but unless you live in the desert it's not terribly likely you'll be able to achieve this so you'll have to do the best that you can. Regardless, moisture is not good for your stored edibles so you want to minimize it as much as possible. This can be done by several methods. The first is to keep your storage location air-conditioned during the warm and humid times of the year. The second is to package the goods in storage containers impervious to moisture and then to deal with the moisture trapped inside.

To preserve food longer in the refrigerator?
You must not introduce hot food in the refrigerator, let them cool off first. Clean the fish before introducing to the fridge and put some parsley to avoid bad smells