sustainability

Article
Assessment of Passive Retrofitting Strategies to
Improve the Thermal Performance of Extra-Virgin
Olive Oil Storage Area in Traditional Rural
Olive Mills
Francesco Barreca * and Pasquale Praticò
Department of Agraria, Università degli Studi Mediterranea di Reggio Calabria, 89122 Reggio Calabria RC, Italy;
pasquale.pratico.828@studenti.unirc.it
* Correspondence: fbarreca@unirc.it




Received: 30 November 2019; Accepted: 23 December 2019; Published: 25 December 2019


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.

Keywords: olive oil mills; thermal analysis; traditional rural buildings; phase change materials

1. Introduction
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]. Their value is considered a social plus-value, because they
are strongly linked to the local history, community and landscape of a territory. Unfortunately, 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. Thanks to their potential uses, traditional rural buildings
have attracted private entrepreneurs [3], who have demonstrated their capacity of reusing traditional
rural buildings in different fields and activities: as tourist facilities, meeting places, conference halls,
restaurants, hotels, museums, residential centres, recording studios and much more. To keep the
original use of traditional rural buildings is often extremely difficult because of the increasing speed of
technological innovation in agriculture and in food processing. In particular, modern food processing
buildings require a greater number of performances than in the past. They need more flexibility in
order to meet the consumer’s demand [4]. They have to be equipped with modern processing machines,
to respect new food hygiene rules and to guarantee workers’ safety [5]. 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. [6] Nowadays,
one of the main operational difficulties in the rehabilitation of traditional buildings is the availability
of craftsmen capable of working the local materials with traditional techniques. Nevertheless, reusing

Sustainability 2020, 12, 194; doi:10.3390/su12010194 www.mdpi.com/journal/sustainability

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an
ruraloldland
building
can be onadvantageous
rural land canfor
be advantageous for the since
the local community local community since it the
it can help protect can architectural
help protect
the architectural heritage and conserve the regional landscape character as long
heritage and conserve the regional landscape character as long as the new functions introduced as the new functions
are
introduced
compatibleare with compatible with
the original the original characteristics
characteristics of the buildings.of In
thefact,
buildings.
reuse isIn fact, reuse
possible if it is possible
implies if
little
itintervention
implies littleonintervention
the originalon the original
building building
structure structure [7].
[7]. However, it isHowever,
necessaryittois remark
necessary to modern
that remark
that
ruralmodern
buildings rural
andbuildings and food
food processing processing
buildings buildingstoare
are required haverequired to have
particular particular
indoor indoor
environmental
environmental
characteristics characteristics because
because the indoor the indoor microclimate
microclimate influences the influences thephysical
chemical, chemical,and physical and
biological
biological changes taking place during the production
changes taking place during the production process [8,9]. process [8,9].

2.
2. Traditional
Traditional Oil
Oil Mills
Mills in
in Calabria
Calabria
3 t) and Italy (429 × 103 t) are the main producers of olive oil in Europe and Italy
Spain (1271 ×× 10
Spain (1271 103 t) and Italy (429 × 103 t) are the main producers of olive oil in Europe and Italy
3 t) [10].
is
is the major consumer of olive
the major consumer of olive oil (560 ×× 10
oil (560 103 t) [10].
Apulia,
Apulia, in Italy, is the first production region, with
in Italy, is the first production region, with 33%
33% of
of olive
olive grove
grove surface
surface area,
area, followed
followed by by
Calabria,
Calabria, with 17% (184,000 ha), of which about 1550 ha are table olive groves and about 183
with 17% (184,000 ha), of which about 1550 ha are table olive groves and about 183 ha
ha are
are
oil
oil olive
olive groves,
groves, producing
producing 140,000
140,000 tonstons of
of olive
olive oil
oil annually
annually [11].
[11]. Olive
Olive trees
trees are
are the
the most
most cultivated
cultivated
plants
plants and the most important supply chain in Calabria, thus considerably contributing to the
and the most important supply chain in Calabria, thus considerably contributing to the local
local
rural economy [12]. The largest surface areas are in the provinces of Cosenza
rural economy [12]. The largest surface areas are in the provinces of Cosenza and Reggio Calabria and Reggio Calabria [13].
In particular,
[13]. the province
In particular, the province of Reggio Calabria
of Reggio boasts
Calabria the highest
boasts number
the highest numberof olive millsmills
of olive (304)(304)
and and
the
highest quantity of olive oil production (26,555
the highest quantity of olive oil production (26,555 t) [14]. t) [14].
In
In the
the mid-eighteenth
mid-eighteenth century,
century, following
following the the technological
technological improvement
improvement in in agriculture
agriculture and
and the
the
innovation of the olive oil extraction machine (Grimaldi’s method), olive oil mills
innovation of the olive oil extraction machine (Grimaldi’s method), olive oil mills spread in the south spread in the south
of
of the
the region
regionCalabria
Calabria(Italy).
(Italy).There
Therewere weretwotwomainmainproduction
production areas in in
areas Calabria
Calabria in in
that period:
that oneone
period: in
the Gioia Tauro plain, in the province of Reggio Calabria, and the other near
in the Gioia Tauro plain, in the province of Reggio Calabria, and the other near Lamezia Terme, in Lamezia Terme, in the
province
the provinceof Catanzaro
of Catanzaro (Figure 1). 1).
(Figure

Figure 1. Main
Figure 1. Main olive
olive oil
oil production
production areas
areas in
in the
the mid-eighteenth
mid-eighteenth century
century in
in Calabria.
Calabria.

In the Gioia Tauro Plain, production focused on husk oil, which was mainly used in the soap
In the Gioia Tauro Plain, production focused on husk oil, which was mainly used in the soap
industry; while, in Lamezia Terme, production was oriented to high quality olive oil to use in food [15].
industry; while, in Lamezia Terme, production was oriented to high quality olive oil to use in food
The architectural styles of the olive mills in these areas were also different: in the Gioia Tauro Plain,
[15]. The architectural styles of the olive mills in these areas were also different: in the Gioia Tauro
olive mills (type A) were characterized by a very simple architecture with a large plan equipped for
Plain, olive mills (type A) were characterized by a very simple architecture with a large plan equipped
getting the most out of the olive paste using washing techniques (Figure 2).
for getting the most out of the olive paste using washing techniques (Figure 2).

(a) (b)
Figure 2. Typical olive
2. Typical olive oil
oil mill
mill in
in Gioia
Gioia Tauro
Tauro(type
(typeA).
A).(a)
(a)Facade
Facade(b)
(b)Layout.
Layout
(a) (b)
Figure 2. Typical olive oil mill in Gioia Tauro (type A). (a) Facade (b) Layout.
Sustainability 2020, 12, 194 3 of 11

In the area of Lamezia Terme, olive mills (type B) were smaller and higher than in the Gioia
Tauro Plain,
Sustainability with
2019, 11, two
x FORfloors
PEER to better
REVIEW store the olives on the first floor and to easily move them to 3 ofthe
11
(a) (b)
processing area on the ground floor without squeezing the olive fruits (Figure 3). The buildings were
In the
erected neararea of Lamezia
Figure
streams so 2. that,Terme,
Typicalbyolive
meansolive
ofmills
oil mill (type
ainwater
Gioia B) were
Tauro
wheel, (type smaller
theyA). andwater
(a) Facade
could use higher than in
(b) Layout
energy the Gioia
to move the
Tauro Plain, with
stone wheels that two floors
pressed thetoolives
bettertostore thethe
obtain olives
oil. on the first floor and to easily move them to the
processing area on the ground floor without squeezing the olive fruits (Figure 3). The buildings were
erected near streams so that, by means of a water wheel, they could use water energy to move the
stone wheels that pressed the olives to obtain the oil.

(a) (b)
(a) (b)
Figure3.3. Typical
Figure Typicalolive
oliveoil
oilmill
millin
inLamezia
LameziaTerme
Terme(type
(typeB).
B).(a)
(a)Facade
Facade(b)
(b)Layout.
Layout
Figure 3. Typical olive oil mill in Lamezia Terme (type B). (a) Facade (b) Layout.
The processing area was aired and lit by large windows with insect screens. The surface of the
floorThe
wasprocessing
in ceramicareatileswas aired and
or wood withlita by large
slight windows
slope withcleaning
to let the insect screens. The the
water and surface of the
oil spilled
floor was in ceramic tiles or wood with a slight slope to let the cleaning water
out during the process drain away. In these buildings, the olive processing area was often divided and the oil spilled out
during the process
into different levels:drain away.
the mill andIn the
these buildings,
presses werethe olive in
located processing
the upperareaarea,was often
while divided
the into
containers
different
with the levels: the mill
just-pressed and thewere
must/oil presses were
in the located
lower in the
area. upper
In this area,
area, thewhile the separated
oil was containersfromwith the
just-pressed
water must/oil were
and transferred into ainspecial
the lower
room area.
nextIntothis
thearea,
mill,the oil was
called separated
chiaritoio. from
In this thethe
room, water and
oil was
transferred
clarified by into
meansa special room next
of decanting to the
cycles mill,
using called chiaritoio.
terracotta churns. In thisolive
The room,
oilthe
wasoilstored
was clarified
in big clayby
means of were
pots that decanting
placedcycles using terracotta
underground churns.
to protect them The
fromolive
highoil was stored
summer in big clay
temperatures pots
and by that were
recurrent
placed underground
earthquakes to protect
[16] (Figure 4). them from high summer temperatures and by recurrent earthquakes
[16] (Figure 4).

Figure 4.
Figure Chiaritoio with
4. Chiaritoio with clay
clay pot
pot placed
placed underground
underground to
to store
store olive
olive oil.
oil.

The indoor
The indoor environment
environmentofofthe thestorage
storageroom
room influences
influences thethe product
product quality.
quality. In particular,
In particular, the
the temperature and the light of the storage environment could deteriorate the
temperature and the light of the storage environment could deteriorate the quality of extra-virginquality of extra-virgin
olive oil
olive oil (EVOO), which is
(EVOO), which is strongly
strongly correlated
correlated to
to the
the fatty
fatty acid
acid alkyl
alkyl ester
ester (FAEE)
(FAEE) content. FAEE
content. FAEE
determines the organoleptic profile of an EVOO, which plays a relevant role in olive
determines the organoleptic profile of an EVOO, which plays a relevant role in olive oil classification oil classification
due to
due to the
thefact
factthat
thatititisisincluded
included inin
thethe quality
quality parameters
parameters [17].
[17]. It been
It has has been demonstrated
demonstrated that athat
higha
high FAAE
FAAE concentration
concentration is the is the result
result of the
of the useuse
of of olive
olive fruitswith
fruits withfermentative
fermentativealterations
alterations and
and high
high
maturity index for oil extraction. A few studies have highlighted the relationship between FAEE in
olive oil and the defects due to olive fermentation which affect its sensory classification. That is the
reason why, in 2016, the European Commission Regulation defined the value of legal limit for the
EVOO to 30 mg/kg. An incorrect storage temperature interval alters not only the FAEE of the olive
oil but also other quality parameters, such as peroxide. In fact, high storage temperature, i.e., over 24
Sustainability 2020, 12, 194 4 of 11

maturity index for oil extraction. A few studies have highlighted the relationship between FAEE in
olive oil and the defects due to olive fermentation which affect its sensory classification. That is the
reason why, in 2016, the European Commission Regulation defined the value of legal limit for the
EVOO to 30 mg/kg. An incorrect storage temperature interval alters not only the FAEE of the olive
oil but also other quality parameters, such as peroxide. In fact, high storage temperature, i.e., over
24 ◦ C, 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 [18].
During the storage phase of EVOO, polyphenols tend to decrease and compromise its dietetic
and nutritional qualities and taste as well as to produce harmful substances for human health [19].
Low storage temperature also affects the EVOO quality, though less than high storage temperature.
Researchers noticed that, over a period of 15 days, storage temperature below 4 ◦ C caused a decrease
of about 50% of the total polyphenols compared to freshly made EVOO [20].
A typical Calabrian EVOO is produced with Carolea monovarietal olives, stored in stainless steel
tanks placed in a dark environment for an average storage time of 12 months. The best range of
temperature is from 8 to 22 ◦ C [20].
Usually, 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.
Reggio Calabria has a typical Mediterranean climate, with a mild temperature in winter (T > 0 ◦ C)
and warm summers (Tmax > 30 ◦ C), with a strong day time and night time change of temperature.
In the summer, the environmental indoor temperature of the EVOO mill storage area is often higher
than 35 ◦ C [8].
For this reason, it is very important to control the temperature of the storage environment in the
EVOO mills in Calabria. The present study proposes the use of a passive retrofitting solution system
on the building envelope.

3. Materials and Methods

The case study analysed is an olive mill which is part of a larger historic rural building complex
located in Lamezia Terme, a town in the province of Catanzaro (38◦ 550 20.593” N 16◦ 190 27.082” E).
This complex dates back to 1750 and it is one of the best preserved rural complexes in Calabria.
The olive oil mill has a modern continuous milling system. 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. These olive groves have been on this farm for over 300 years and
many of the olive trees are hundreds of years old. The olive oil farm covers an area of 300 hectares
including a hillside where there are some olive trees on the southern side of the hill. The Carolea olive
tree is characterized by small, straight, narrow leaves and produces medium-sized olives which ripen
around the middle of October. A high quality extra-virgin olive oil with an excellent organoleptic
result is obtained from immediate milling after harvest. Milling starts in the early weeks of October
and continues until March. The produced extra-virgin olive oil is kept in stainless steel tanks for a few
months and then bottled during the year, according to the market demand.

The Olive Oil Mill Building

The olive oil mill is an ancient brick masonry building with a pitched roof in wood. The layout is
very simple; the main processing area is a 50 × 8 m rectangle with a max 6 m height at the roof ridge.
In the main area, there is the olive storage area, the pre-processing area with the machine for fruit
handling and receival and the machine for removing leaves and washing the drupes. Next to this area,
there is the processing area with the crushing and malaxing machines and the oil separation machine
(Figure 5). Adjacent to the processing area, there is the service area with a little laboratory for the olive
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oil analysis, the workers’ restroom and the olive oil storage area. The olive oil storage area is a 7 × 4 m
room with an external window without any separation from the main processing area.

Figure 5. Layout of the olive oil mill.

Figure 5. Layout of the olive oil mill.
Figure 5. Layout of the olive oil mill.
The external wall and the window of the storage area are oriented to the south–west. Since this
The external wall and the window of the storage area are oriented to the south–west. Since this is
is the part of the building most exposed to sun radiation, in the summer, its indoor temperature is
The
the part ofexternal wallmost
the building and the window
exposed to sun of radiation,
the storage in area are oriented
the summer, to thetemperature
its indoor south–west.isSince this
very hot.
very hot. Specific thermal surveys were carried out [21] to evaluate the thermal indoor condition. In
is the part
Specific of thesurveys
thermal building most
were exposed
carried out [21]to sun radiation,
to evaluate theinthermal
the summer, indoorits indoor temperature
condition. In particular, is
particular, an instrumental analysis was carried out from 19 July to 29 September 2016 to intercept
very
an hot. Specific
instrumental thermalwas
analysis surveys
carriedwere
outcarried
from 19 out [21]
July toto29evaluate
September the 2016
thermal indoor condition.
to intercept the hottest In
the hottest summer season period. Two surface temperature sensors and two heat flow sensors were
particular,
summer an instrumental
season period. Twoanalysis
surface was carried out
temperature fromand
sensors 19 July
twotoheat 29 flow
September
sensors 2016
were to installed
intercept
installed on the surface of internal walls (T5–F2), while two other pairs of heat flow meters and surface
thethe
on hottest
surfacesummer season
of internal period.
walls Two
(T5 –F 2 ), surface
while temperature
two other pairs sensors
of heat and
flowtwo heat
meters flow
and sensors
surface were
heat
heat sensors were installed on the ceiling and on the roof indoor surface (Tf–Ff; Tr–Fr). Two
installed
sensors on the
were surfaceon
installed ofthe
internal
ceilingwalls
and(T on5–F 2), while
the two other
roof indoor pairs
surface (Tof heat
–F
f f ; T flow
–F
r r ). meters
Two and surface
temperature
temperature sensors (T1–T2) were mounted on the surface of external walls and a first class
heat sensors
sensors (T1 –T2 )were
were installed
mounted on the thesurface
ceilingofand on the
external walls roofandindoor surface
a first class (Tf–Ff; Tr–F
pyranometer r). solar
for Two
pyranometer for solar irradiance measurement, according to ISO 9060 (Figure 6a) (P), was mounted
temperature
irradiance sensors (T1according
measurement, –T2) weretomounted
ISO 9060 (Figureon the 6a) surface
(P), wasof mounted
external on walls and a first
the external window.class
on the external window. The indoor air temperature was surveyed by means of two specific sensors
pyranometer
The indoor airfor solar irradiance
temperature measurement,
was surveyed by means according to ISO 9060
of two specific sensors (Figure 6a) (P),
mounted onwastwomounted
tripods,
mounted on two tripods, one located in the centre of the room (Ta) and the other in the attic (Tar).
on the
one external
located in thewindow.
centre ofThe
theindoor
room (T aira ) temperature
and the otherwas in thesurveyed by
attic (Tar ). means
Another ofsurface
two specific sensors
temperature
Another surface temperature sensor was installed on the olive oil stainless steel tank (T3). A weather
mounted
sensor wason two tripods,
installed on the one
olivelocated in thesteel
oil stainless centretankof(Tthe3 ). room
A (T
weather a ) and
stationthe other
was in
placed the attic
close to(T ar).
the
station was placed close to the building to survey the meteorological data (Figure 6b). All the data
Another to
building surface
survey temperature sensor was
the meteorological datainstalled
(Figure on 6b).the Allolive oil stainless
the data surveyed steel
by tank (T3). Anetwork
the sensor weather
surveyed by the sensor network were recorded at a time interval of 15 min by a data logger [22]. The
station
were was placed
recorded close
at a time to theofbuilding
interval 15 min by toasurvey the meteorological
data logger [22]. The surveyed datadata
(Figure
showed6b). that,
All the data
during
surveyed data showed that, during the monitoring period, the temperature in the oil◦storage area
the monitoring period, the temperature in the oil storage area was sometimes above 30 C, a value The
surveyed by the sensor network were recorded at a time interval of 15 min by a data logger [22]. far
was sometimes above 30 °C, a value far higher than the maximum correct temperature for the proper
surveyed
higher thandata showed that,
the maximum during
correct the monitoring
temperature for theperiod, the temperature
proper storage in theolive
of extra-virgin oil storage
oil. area
storage of extra-virgin olive oil.
was sometimes above 30 °C, a value far higher than the maximum correct temperature for the proper
storage of extra-virgin olive oil.

(a) (b)
Figure
Figure6.6.(a)
(a)Installed (a)
Installedinstrumental
instrumentalnetwork;
network;(b)
(b)outdoor (b)
outdoorweather
weatherstation.
station.

Figure 6. (a) Installed instrumental network; (b) outdoor weather station.

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4.
4. Results
Results
The
The measured
measured thermal
thermal values showed that,
values showed that, during
during the
the monitoring
monitoring period,
period, the
the indoor
indoor air
air
temperature in the oil storage area sometimes reached and exceeded
◦ 30 °C and that the
temperature in the oil storage area sometimes reached and exceeded 30 C and that the buildingbuilding
offered
offered inadequate
inadequate protection
protection from
from high high summer
summer temperatures
temperatures (Figure 7).
(Figure 7).

Figure 7. Outdoor and indoor measured air temperature.

Figure 7. Outdoor and indoor measured air temperature.
It was necessary to design and verify specific retrofitting solutions to improve the thermal
It
performance was necessary to design and verify specific retrofitting solutions to improve the thermal
of the building.
performance
The thermal of theanalysis
building. of the case-study building was carried out by means of DesignBuilder,
The thermal analysis
a building energy simulation of the case-study
software basedbuilding was carried
on a dynamic thermaloutsimulation
by means of DesignBuilder,
method (DTS) [23].a
building energy simulation
DTS is a method used to predictsoftware based
the way on a dynamic
a building responds thermal
when simulation
subject tomethod
external(DTS) [23]. DTS
environmental
is a method used to predict the way a building responds when subject
factors. To achieve this, all necessary parameters of design are taken into consideration, such as: to external environmental
factors.
occupancy To patterns,
achieve internal
this, all heat
necessary
gains and parameters of design
building fabric are takenthat
characteristics intocould
consideration, such[24].
affect the result as:
occupancy patterns,tointernal
It is very important consider heat
the gains
influenceand of building fabric characteristics
environmental factors affecting that could
the indooraffect the result
environment,
[24]. It is very important to consider the influence of environmental
which depend on weather conditions that are variable during the day and during the yearly seasons. factors affecting the indoor
environment,
The heat flow through walls is determined not just by the area and the temperatures, but alsothe
which depend on weather conditions that are variable during the day and during by
yearly
the mass seasons. The heat flow
characteristics of thethrough walls ismay
walls, which determined
result innot heatjust by theout
flowing areaofand the temperatures,
a wall several hours
but
lateralso by theSolar
[25,26]. mass energy
characteristics of theby
is absorbed walls,
the which
exterior may result
walls andinroof
heat surfaces
flowing out of a wall
as well several
as through
hours laterThe
windows. [25,26]. Solarof
intensity energy is absorbed
solar energy varies byaccording
the exterior walls
to the and roof
position surfaces
of the as wellthe
sun during as through
day and
windows. The intensity of solar energy varies according to the position
over the year. In addition, the ground and the ground floor are an infinite thermal source which of the sun during the dayhas
anda
over
constant temperature and exchanges heat with the indoor environment [27]. Heat sources within has
the year. In addition, the ground and the ground floor are an infinite thermal source which the
abuilding,
constantincluding
temperature and exchanges heat with the indoor environment
people, office and other equipment, have an immediate impact on the indoor air[27]. Heat sources within
the building,heat)
(convective including
and the people, office
heat that is and other equipment,
absorbed by the surfaces haveisan immediate
released slowlyimpact
over ontimethe(radiant
indoor
air (convective heat) and the heat that is absorbed by the surfaces is released
heat) [28]. Air conditioning and heating systems can also be used with many different control systems slowly over time (radiant
heat)
based[28].on theAirtemperature
conditioningor and heating
other systemswithin
conditions can alsoeachbe space
used with
of the many different
building and control systems
their operation
based on the temperature or other conditions within each space of the
accounts for a large portion of the energy consumed in a building. By means of Energy+, the dynamic building and their operation
accounts
simulation forengine
a largeof portion of the energy
DesignBuilder, it wasconsumed
possibleinto a building.
consider all By means of Energy+,and
these parameters the dynamic
estimate
simulation engine of DesignBuilder, it was possible to consider
the indoor temperature and the energy spent by an HAVC system to maintain the optimal all these parameters and estimate
olivethe
oil
indoor temperature and the energy spent by an HAVC system to
storage temperature in the range (8–21 ◦ C) suitable to guarantee the quality of the EVOO produced maintain the optimal olive oil
storage
(Figure 8) temperature
[29]. in the range (8–21 °C) suitable to guarantee the quality of the EVOO produced
(Figure 8) [29].
Sustainability 2019, 11, x FOR PEER REVIEW 7 of 11

35
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max limit 7 of 11
25 min limit

Temp [°C] 20
35
15
30
10 Air temperature
max limit
255 min limit
Temp [°C]

200
15
10 Time
5
0 Figure 8. Temperature inside the olive oil storage room (model A).

The results of the building analysis (model A) highlighted that the indoor temperature was never
below 8 °C, but, during the summer, it was oftenTime over 21 °C. For this reason, the energy spent was
only to cool the indoor environment of the olive oil storage room. Seven different building retrofitting
solutions were analysed Figureto8.assess
Figure the bestinside
Temperature
8. Temperature energy
inside saving
thetheolive oilsolution.
olive storage
oil storage room
room (model
(modelA).A).
Solution 1: the oil storage area was separated from the processing area by means of a 6 cm thick
polyurethane
The The
results wall
results of ofsandwich
thethe
building panel.
building analysis
analysis (model
(model A)A) highlighted
highlighted thatthat
thethe indoor
indoor temperature
temperature was was never
never
Solution
below 8 ◦ C,2:but,
the external
during wall
the was
summer, shaded
it was by outdoor
often over 21 ◦ C. For
shading elements.
this reason, the energy spent was
below 8 °C, but, during the summer, it was often over 21 °C. For this reason, the energy spent was
only Solution
only
to to
coolcool 3:the
the the
indoor walls
indoor and the roof
environment
environment of of ofthe
the the olive
olive
olive oiloil oil storage
storage
storage room.
room. room
Seven were
Seven insulated
different
different by retrofitting
building
building 6 cm thick
retrofitting
polyurethane
solutions
solutions were panels
were analysed (Figure
analysed to to 9) and
assess
assess thethe external
best
best energy
energy windowsaving
saving was eliminated.
solution.
solution.
Solution
Solution 4: the
1: a space
1: the
oiloilventilation
storage
storage area
area was wasmade on the
separated
separated fromroof
fromtheand
the natural ventilation
processing
processing area
area byby was of
means
means activated
of
a 6acm6 cmfrom
thick
thick
20:00 to 08:00.wall
polyurethane
polyurethane wall sandwich
sandwich panel.
panel.
Solution
Solution 2: the external wall was
5: a
2: Canadian
the external well
wall
was was installed
shaded
shaded toby
by ventilate
outdoor
outdoor indoors
shading
shading from 20:00 to 08:00.
elements.
elements.
Solution
Solution 6:
3: 3:an internal
thethe walls
walls fan
and andwas
thethe installed
roof roof
of of to
thethe force
olive
olive ventilation
oiloil storage
storage from
room room 20:00 to
were
were 08:00.
insulated
insulated byby6 cm6 cm thick
thick
Solution 7:
polyurethane
polyurethane the
panels
panels walls
(Figureand9)the
(Figure 9) roof
and
and of
thethe the olive
external
external oil storage
window
window waswas were insulated by means of an 18 °C
eliminated.
eliminated.
phase change
Solution
Solution 4:material
a4:space
a spacelayer.
ventilation
ventilation was was
made made onon thethe roof
roof and and natural
natural ventilation
ventilation waswas activated
activated from
from
The
20:00
20:00 to to energy
08:00. analysis was carried out considering building models with different combinations
08:00.
of solutions.
Solution
Solution In
5: particular,
a5:Canadian
a Canadian modelwell
well Awas
was was the real
installed
installed tobuilding
to without
ventilate
ventilate indoors
indoors any
from retrofitting
from 20:00
20:00 to tointervention;
08:00.
08:00. model
I wasSolution
the model
Solution 6: an with
6: an the external
internal
internal fanfan
was waswall shaded
installed
installed to toby means
force
force of outdoor
ventilation
ventilation fromfrom shading
20:00
20:00 to toelements
08:00.
08:00. and the wall
and roof insulated
Solution
Solution 7: 7:thetheby means
walls
walls and ofthe
and athe
18
roof °C
roofphase
of of
thethe change
olive
olive oilmaterial
oil storage
storage layer;
were
were theinsulated
other models
insulated byby analysed
means
means of of
anan 18 °C◦ C
were
18
thephase
phasedifferent
change
change combinations
material
material of the solutions mentioned above (Table 1).
layer.
layer.
The energy analysis was carried out considering building models with different combinations
of solutions. In particular, model A was the real6building
60 without any retrofitting intervention; model
I was the model with the external wall shaded by means of outdoor shading elements and the wall
and roof insulated by means of a 18 °C phase change material layer; the other models analysed were
the different combinations of the solutions mentioned above (Table 1).

6 60

A B
Figure
Figure 9. Solution
9. Solution 3: the 3: thewall
stone stone wall
of the of oil
olive thestorage
olive area
oil storage area
insulated by 6insulated by 6 cm thick
cm thick polyurethane
polyurethane panels.
panels.

The energy analysis was carried out considering building models with different combinations of
solutions. In particular, model A was the real A building
B without any retrofitting intervention; model I
was the model with the external wall shaded by means of outdoor shading elements and the wall and
Figure 9. Solution 3: the stone wall
roof insulated by means of a 18 ◦ Cof the olive oil storage area insulated by 6 cm thick polyurethane
phase change material layer; the other models analysed were the
panels.
different combinations of the solutions mentioned above (Table 1).
 Sustainability 2020, 12, 194 8 of 11
Sustainability
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Table
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Table1.1.
1.
Table Models
1.Models
Models
1. analysed
Models analysed
analysed
Models obtained
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combinations
of
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ofthe
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proposed solutions.
solutions.
Original
Original SOL 111 111 SOL
SOL 222 222 SOL
SOL 333 333 SOL
SOL44 4444 SOL
SOL 5555proposed
SOL666666 SOL
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77 7777
1.Original
TableOriginal
Original
Original SOL
SOL
SOLSOL
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Models analysed SOL
SOL
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from theSOL
SOL
SOL
SOL
different SOL
SOL
SOL
SOL
combinations SOL
SOL
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55 SOLSOL
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SOL SOL
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MODEL Original
MODEL
MODEL
MODEL
MODEL
MODEL SOL 1 SOL 2 SOL 3 SOL 4 SOL 5 SOL 6 SOL 7

MODEL
A AAA XXX
AA XX X
BBBB B XXXX X
BA X X
C CCC C XXXX X XXXX X
CB XX X
DDD D
D XXXX X XXXX X XXXX X
D C X X X X X
EE EEE XXXX X XXXX X XXXX X XXXX X
D X X X
EF FFF
F X
XXXX X X
XXXX X XXXX X XXXX X XXXXX
E X X X X
GG
FG G
G XXXX
X X XXXX
X X XXXX X XXXX X XXXXX
X XXXX X
F X X X X X
H
GH HH
H X
XX X
XX X
XX XXX XX
X XXX XX X
XX XX XX
X XX XXX XXXX X
G X X X XX XX XX
II II
HH I
XXXX
XX X
XXXX
XX X XX
XXXX X
XX XX XX XX
The
TheIThe
The
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dynamic
dynamic
dynamic
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thermal
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thermal
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XX analysis
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35 km
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15°33′
15°33′
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15°33′ E).
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The dynamic thermal analysis was carried out considering the closest World Meteorological
weather
weather
weather
weather
weather
The file
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dynamic part
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Italian
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until 1970.
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weather file is (WMO)
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yearly E).
For
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eacheach
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each building
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file1970. energy
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energy model,
model,
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specific
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simulation
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simulation was
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was carried
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HAVCHAVC
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thethemean
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mean
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mean environmental
environmental
environmental
environmental
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temperature
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temperature ofofof2121
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21
of °C°C
21
°C
21 °Cinside
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°C inside
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For each building energy model, a specific energy simulation was carried out to assess the
olive
olive
olive oil
olive
oil
olive oilstorage
oil
oil
Forspentstorage
storage
storage
storage
each by room.
room.
room.
room.
buildingroom. energy model, a specific
energy an electric HAVC to obtain theenergy simulation wastemperature
mean environmental carried out toofassess21 °C theinsideenergy
the
The
The
spentoil The
The
Theresults
results
results
bystorageresults
results
an electric of
of of
ofthe
the
of the daily
the daily
daily thermal
thermal
thermal
thermal
thermal simulation
simulation
simulation
simulation
simulation are
areare
areshown
shown
shown
are shown
shown in
in in
inFigure
Figure
HAVC to obtain the mean environmental temperature of 21 C inside the olivefor
thedaily
daily Figure
in Figure
Figure 10,
10,10,while
10, while
while
10, while
while the
the
◦ the
theenergy
energy
energy
the energy
energy spent
spent
spentspent
spent forfor
for
oilfor
olive room.
each
each
eacheach
eachmodel
storage model
model model
model is
is isshown
shown
shown
is
is shown
shown in
in inFigure
in Figure
Figure
in Figure
Figure 11.
11.11.
11.
11.
Theroom. results of the daily thermal simulation are shown in Figure 10, while the energy spent for
each The
model results
is shownof theindailyFigure thermal
11. simulation are shown in Figure 10, while the energy spent for
each model 65 is shown
6565
65
65 in Figure 11.
AA AAA BB BBB CC CCC DD DDD EE EEE FF FFF GG GGG HH HHH II III
6060
60 60
60
55
5565
55
55
55 A B C D E F G H I
50
5060
50
50
50
45
4555
45
45
45
40
4050
40
40
40
[kWh]
[kWh][kWh]
[kWh]

35
3545
35
35
35
30
3040
30
30
30
25
2535
25
25
25
20
2030
20
20
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15
15
15
10
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10
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Figure
Figure
Figure
Figure 10.
Figure
10.
10.
Figure Daily
10.
10. Daily
Daily
Daily
Daily
10. energy
energy
energy
energy
energy
Daily spent
spent
spent
spent
energy bybyby
spent
by
spent byHAVC
HAVC
HAVC
HAVC
by HAVC
HAVC toto
toto
coolcool
to
to cool
cool
the the
cool
the
cool theolive
the olive
olive
olive
the olive
oil oiloil
oil storage
oil storage
storage
storage
olive oil room
storage room
roomroom
for
storage roomfor
forfordifferent
for
different
different
room for building
different
different building
building
building
different building
models.
building
models.
models.
models.
models.
models.
Figure 10. Daily energy spent by HAVC to cool the olive oil storage room for different building
models.
 Sustainability2019,
Sustainability 12,x194
2020,11, FOR PEER REVIEW 99ofof11
11

5000
4161.84
4000
2770.82
3000

kWh
2267.43 2205.94
2000

1000 488.48 316.56 465.84 579.43 614.21

0
A B C D E F G H I

Figure 11. Yearly energy spent by HAVC to cool the olive oil storage room by different building models.
Figure 11. Yearly energy spent by HAVC to cool the olive oil storage room by different building
5. Discussion
models.
The energy spent to maintain the temperature below 21 ◦ C inside the original olive oil storage
5.room
Discussion
by means of a HAVC system was about 4161 KW/year (model A), while for the other models,
whichTheadopted
energy the spentpassive retrofitting,
to maintain it was lower.
the temperature The21
below analysis
°C inside highlighted
the original a great
olivedifference
oil storage in
the results
room by means between the models
of a HAVC systemconsidered.
was about In4161
solution 3, it was
KW/year (modelpossible to notice
A), while thatother
for the the insulation
models,
of the adopted
which roof andthe of the wall retrofitting,
passive of the building it waswith 6 cmThe
lower. thick polyurethane
analysis panels
highlighted (Figure
a great 9), and the
difference in
the results between the models considered. In solution 3, it was possible to notice that the insulationof
removal of the external window (considered in model D-E-F-G), improved the energy performance
ofthe building
the roof and of of
about 80% compared
the wall to model
of the building withC,6 which
cm thick hadpolyurethane
a simple partition panelsseparating
(Figure 9),the andEVOOthe
storage room
removal of thefrom the processing
external area and a shading
window (considered in modeleffect produced
D-E-F-G), by the the
improved outdoor
energy shading element.
performance
ofMoreover,
the building models with the
of about 80% Canadian
compared wellto installation,
model C, which such as had model G, did
a simple not allow
partition lower energy
separating the
consumption;
EVOO storage room on the contrary,
from they increased
the processing area and thea energy
shadingconsumption
effect produced of about
by the25%,outdoorespecially
shading in
model F. The possible reason could be that the Canadian carried external hot air well, exceeding 21 ◦ C,
element. Moreover, models with the Canadian well installation, such as model G, did not allow lower
into theconsumption;
energy olive oil storage onroom. However, the
the contrary, theymost interesting
increased the result
energy wasconsumption
that the insulation of aboutof the25%,
olive
oil storageinwalls andF.roof ◦ C phase change material layer (model H) did not improve
especially model Theby means of
possible an 18could
reason be that the Canadian carried external hot air well,
energy saving
exceeding 21 °C, compared to model
into the olive F, which
oil storage did not
room. have any
However, thePCM mostlayer. This isresult
interesting due towas the that
fact the
that
stone walls
insulation of have a high
the olive oil thermal capacity
storage walls andand,rooftherefore,
by meansan of increase
an 18 °Cin the building
phase walls thermal
change material layer
inertia H)
(model by did
means notof PCM was
improve negligible.
energy saving The olive oil
compared tostorage
model F, roomwhichwith
didinsulated
not havewallsany PCM and roof
layer.by
means of a 18 ◦ C phase change material layer, separated from the processing area and with external
This is due to the fact that stone walls have a high thermal capacity and, therefore, an increase in the
wall shaded
building wallsbythermal
outdoorinertia
shading by elements
means of (modelPCM was I) allowed
negligible.an energy
The olivesaving similar room
oil storage to model withC.
model E showed the best energy saving. In this model, there were
insulated walls and roof by means of a 18 °C phase change material layer, separated from the some passive retrofitting solutions,
such as: a area
processing simple and partition separating
with external wall the EVOO
shaded bystorage
outdoorroom shading fromelements
the processing
(modelarea; a shading
I) allowed an
effect produced
energy saving similar by thetooutdoor
model C. shading
Modelsystem;
E showed rooftheand wall
best insulation
energy saving.ofInthethis
olive oil storage
model, room
there were
with 6
some cm thick
passive polyurethane
retrofitting panels;
solutions, suchremoval of the external
as: a simple partitionwindow;
separating and natural
the EVOOroof ventilation.
storage room
The analysis
from of this model
the processing area; ashowed
shadingan energy
effect saving over
produced by the 90% compared
outdoor to the
shading original
system; olive
roof and oilwall
mill
model (model
insulation of theA). However,
olive using
oil storage onlywith
room the separation
6 cm thickof the EVOO storage
polyurethane panels;roomremovalfromofthe theprocessing
external
area andand
window; the insulation
natural roof ofventilation.
the roof andThe walls of theofolive
analysis this oil
modelroom allowed
showed anan energy
energy saving
saving of more
over 90%
than 80%. to the original olive oil mill model (Model A). However, using only the separation of the
compared
EVOO storage room from the processing area and the insulation of the roof and walls of the olive oil
6. Conclusions
room allowed an energy saving of more than 80%.
The retrofitting of ancient rural buildings needs a specific energy analysis because their structures
6.and
Conclusions
materials have anomalous behaviours compared to new buildings, which are used differently
fromThehowretrofitting
they were of in the past. rural
ancient Modern buildingneeds
buildings solutions are notenergy
a specific alwaysanalysis
appropriate to increase
because their
the performance
structures of old traditional
and materials have anomalousrural buildings.
behaviours This is often to
compared due to the
new buildingwhich
buildings, materials
are usedused
in the past, because they have different physical properties compared
differently from how they were in the past. Modern building solutions are not always appropriate to to modern building materials.
For example,
increase the solution
the performance of with the use ofrural
old traditional PCMbuildings.
(solution This7) showed
is oftengood
due to results in improving
the building materials the
thermal
used in theperformance
past, because in modern buildings
they have [9]. Byphysical
different means of this material,
properties it is possible
compared to obtain
to modern a great
building
thermal inertia for the envelope, but, in traditional old rural
materials. For example, the solution with the use of PCM (solution 7) showed good results inbuildings, the walls of stones already
have a big the
improving thermal
thermalmass. The functions
performance of modern
in modern rural buildings
buildings [9]. By means and food
of this processing
material, it buildings
is possible are
to obtain a great thermal inertia for the envelope, but, in traditional old rural buildings, the walls of
Sustainability 2020, 12, 194 10 of 11

different from the past, because, lately, new food safety and quality laws have been introduced and
the indoor environment characteristics also influence the chemical, physical and biological changes
that take place during the production process, especially during the storage stage. In this paper, an
ancient olive oil mill building was studied and different passive retrofitting strategies were considered
and analysed.
The study highlights the best efficient retrofitting strategy, which was the thermal insulation of
the walls and roof of the storage room, because the old rural building had massive stone walls with
high thermal capacity but low thermal resistance. Future work will evaluate the economic advantage
and return on investment related to cost of retrofit measures.

Author Contributions: F.B. developed the methodology and wrote the paper, P.P. collaborated in developing the
literature review, data acquisition and analysis under the supervision of F.B. All authors have read and agreed to
the published version of the manuscript.
Funding: This research was partly funded by project PON03PE_00090_2, in the framework of National Operational
Programme (NOP) for Research and Competitiveness 2007–2013 of the Italian Ministry of Edu-cation, University
and Research (MIUR) and Ministry of Economic Development (MiSE) and co-funded by the European Regional
Development Fund (ERDF).
Conflicts of Interest: The authors declare no conflict of interest.

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