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 (Post-Occupancy Evaluation) in food processing buildings. The method was applied to a traditional olive oil mill in Calabria. The building was thoroughly checked, and a questionnaire was given to the employees. 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 program. A few minor building interventions were proposed and the indoor thermal values, obtained from the dynamic thermal simulation, showed a clear improvement in the building behavior in terms of protection from high temperatures, and lower energy consumption to diminish the environmental indoor temperature

Post-Occupancy Evaluation of Buildings for Sustainable Agri-Food Production—A Method Applied to an Olive Oil Mill

BARRECA, Francesco
;
2018

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 (Post-Occupancy Evaluation) in food processing buildings. The method was applied to a traditional olive oil mill in Calabria. The building was thoroughly checked, and a questionnaire was given to the employees. 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 program. A few minor building interventions were proposed and the indoor thermal values, obtained from the dynamic thermal simulation, showed a clear improvement in the building behavior in terms of protection from high temperatures, and lower energy consumption to diminish the environmental indoor temperature
Sustainability; building performance evaluation; agriculture buildings; food industry buildings; olive oil mill; food safety
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/20.500.12318/3013
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