Abstract
The quality of extra-virgin olive oil (EVOO) is strongly correlated to the fatty acid alkyl esters (FAEE) content. High storage temperature leads to degradation of positive oil attributes in the long term, while low temperature develops rancidity quickly, thus reducing the consumer’s acceptance and, therefore, the shelf life of EVOO. In Calabria, there are many traditional olive mills, yet only few are utilized nowadays. This is mainly due to the low building performance—in particular to the temperature control inside the oil storage area. This paper illustrates the thermal analysis carried out on a famous historical olive mill located in Lamezia Terme, the best agricultural land in Calabria. A thermal retrofitting assessment was conducted, and eight different passive strategies were evaluated to improve the sustainability of the buildings.
Highlights
In the last 50 years, the crisis of industrial development has led researchers and government associations to become more interested in the traditional rural heritage [1].Various European and national programmes and financial projects have dealt with the reuse and the valorisation of traditional rural buildings [2]
For all the above reasons, it is very important to define specific criteria to consider the rehabilitation of traditional rural buildings, since, in general, rehabilitating them costs much more than building modern ones
The extra-virgin olive oil it produces is extracted from Carolea cultivar olives, exclusively grown in the company’s olive groves, which have an annual yield of about 50,000 L
Summary
In the last 50 years, the crisis of industrial development has led researchers and government associations to become more interested in the traditional rural heritage [1]. Owing to the great number of traditional rural buildings, many of which being abandoned or destroyed and to the limited public financial resources available, in Italy, the conservation of this important traditional heritage has become extremely difficult. FFAAEEEE ddeetteerrmmiinneess tthhee oorrggaannoolleeppttiicc pprroofifillee ooff aann EEVVOOOO,, wwhhiicchh ppllaayyss aa rreelleevvaanntt rroollee iinn oolliivvee ooiill ccllaassssiiffiiccaattiioonn dduuee ttootthheeffaaccttththaat tititisisinicnlucldueddedinitnhethqeuqauliatylitpyarpaamraemteerste[r1s7][.1I7t].haIst bheaesnbdeeenmodnesmtroantesdtrathteadt athhaigt ha FhAigAhEFAcAonEcecnontrcaetniotrnatiisonthies trheseurletsouflttohfethueseusoef oofliovleivferufriutsitswwithithfefremrmenentatatitviveeaaltleterraatitoionnssaanndd hhiigghh maturity index for oil extraction. The conservation stage is the major energy consumer in food processing, because the energy spent for product units is related to the time of conservation, which often exceeds one year For these reasons, the thermal control of the EVOO storage environment is very important and the use of passive solutions could improve the energy savings of the production. The present study proposes the use of a passive retrofitting solution system on the building envelope
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