Preprint Article Version 1 This version is not peer-reviewed

A Method to Evaluate Building Performance in the Sustainable Food Processing Industry: Application to an Olive Oil Mill in Calabria

Version 1 : Received: 31 October 2017 / Approved: 1 November 2017 / Online: 1 November 2017 (05:23:35 CET)

How to cite: Barreca, F.; Praticò, P. A Method to Evaluate Building Performance in the Sustainable Food Processing Industry: Application to an Olive Oil Mill in Calabria. Preprints 2017, 2017110009 (doi: 10.20944/preprints201711.0009.v1). Barreca, F.; Praticò, P. A Method to Evaluate Building Performance in the Sustainable Food Processing Industry: Application to an Olive Oil Mill in Calabria. Preprints 2017, 2017110009 (doi: 10.20944/preprints201711.0009.v1).

Abstract

The sustainability of agri-food products is an increasingly pressing need. It is fundamental to consider the various needs related to the factors of production and to workers, which are different from those of products and plants, as well as new requirements, such as environmental hygiene, protection from pests, and perishability control. To that purpose, this work proposes a method for in-use performance assessment in food processing buildings. The method was applied to a traditional olive oil mill in Calabria. The building was investigated and a questionnaire was administered. An overall negative judgement value was recorded only for the oil storage area. The indoor thermal conditions of this area were monitored by a sensor network. The results obtained showed that the temperature in the oil storage area sometimes reached and exceeded 30 °C, while the optimal maximum temperature for the storage of extra-virgin olive oil should not go beyond 20 °C to preserve its organoleptic characteristics. To solve the problems detected, modelling and analyses were carried out with a dynamic thermal software programme. A few minor building interventions were proposed and the indoor thermal values obtained with the dynamic thermal simulation showed a clear improvement in the building behaviour in terms of protection from high temperatures, which were 5 °C lower than the current condition.

Subject Areas

sustainability; building performance evaluation; agriculture buildings; food processing buildings; olive oil mill; food safety

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