scholarly journals Environmental indoor thermal control of extra virgin olive oil storage room with phase change materials

2019 ◽  
Vol 50 (4) ◽  
pp. 208-214 ◽  
Author(s):  
Francesco Barreca ◽  
Pasquale Praticò
Keyword(s):  
Phase Change ◽  
Olive Oil ◽  
Phase Change Materials ◽  
Storage Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Storage Room ◽  
High Storage Temperature ◽  
High Storage

The quality of extra virgin olive oil (EVOO) is strongly correlated to storage temperature, in fact the storage conditions (packaging material, oxygen, temperature, and light) alters not only the fatty acid alkyl esters (FAEE) of the olive oil but also other quality parameters such as peroxide, making the oil incompatible to the high quality EVOO. During storage of EVOO the polyphenols tend to decrease and compromise the dietetic and nutritional qualities and taste and produce harmful substances. The storage temperature, more than 24°C, influences quite a lot FAEE especially for long-term conservation. High storage temperature leads to degradation of oil quality in the long term while low temperature develops rancidity quickly, reducing the consumer’s demand. Low storage temperature also affects the EVOO quality but in a lesser way than high storage temperature. The present study proposes the use of a control temperature system based on the application of phase change materials (PCM) on the buildings envelope. A specific case study was considered to evaluate the effect on use of PCM. The building analysed was an olive mill building situated in Scido a small town in the province of Reggio Calabria located in southern Italy. The intervention on the EVOO storage room to improve the energy savings for temperature control was based on the insulation of the partitions and the installation of a false ceiling to limit the air volume, with a two layer panel sandwich, one of PCM and the other of a rigid polyurethane foam with a 4 cm thick metal cladding. A thermal analysis simulation, by means of DesignBuilder software, was conducted. To calculate the electric energy spent in a year to control air temperature in a range of 8- 22°C. The results were of 3590. 67 kWh/year for existing building and 2539.52 kWh/year for building with PCM, energy save of about 30%. A temperature decrease of about 3°C was measured inside the storage room without a cooling system during the hottest year period but the most important result was a thermal indoor air stabilisation in the storage room. This condition avoids a thermal fluctuation to the EVOO and it is the best storage condition.

scholarly journals Assessment of Passive Retrofitting Strategies to Improve the Thermal Performance of Extra-Virgin Olive Oil Storage Area in Traditional Rural Olive Mills

2019 ◽  
Vol 12 (1) ◽  
pp. 194
Author(s):  
Francesco Barreca ◽  
Pasquale Praticò
Keyword(s):  
Olive Oil ◽  
Agricultural Land ◽  
Storage Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Building Performance ◽  
Oil Storage ◽  
High Storage Temperature ◽  
Passive Strategies ◽  
Storage Area

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.

Comparing diets for weight loss and improvement in biomarkers in men with prostate cancer on surveillance: A pilot study.

2017 ◽  
Vol 35 (5_suppl) ◽  
pp. 159-159 ◽  
Author(s):  
Sharon Benson
Keyword(s):  
Prostate Cancer ◽  
Weight Loss ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Dietary Treatment ◽  
Extra Virgin Olive Oil ◽  
Increase Risk ◽  
Diet Compliance ◽  
Similar Weight

159 Background: Weight loss is recommended for treatment of prostate cancer, yet the most efficacious diet is not clear. The diet should improve biomarkers for prostate cancer, not increase risk of other chronic diseases, and be acceptable for long term use. Ascertaining appropriate dietary treatment for men on surveillance is crucial in preventing future cardiovascular disease, which is the leading cause of death in these men. Methods: Men with prostate cancer on surveillance and/or with untreated biochemical relapse followed 2 diets for 8 weeks of weight loss with random assignment to the order: (1) the diet recommended by the Prostate Cancer Foundation (PCF); (2) a plant-based, olive oil diet (PBOO), which included 3 tablespoons of extra virgin olive oil/ daily. After completing both diets, participants selected one of the diets for 6 months of follow-up (FU). Results: 30 started the protocol; 12 dropped out, 11 due to diet compliance (n = 3 PBOO; n = 8 PCF); 18 completed the 8 weeks of both diets and are reported here. Mean age: 66.6 + 5.9; baseline BMI: 30.9 + 2.7 kg/m2. Thirteen of the 18 have chosen the PBOO for FU. Conclusions: These results suggest a benefit with the PBOO diet in lowering insulin and glucose, and improving insulin function compared to the PCF diet. Despite similar weight loss, energy intake was higher on the PBOO diet. In addition, the PBOO diet was preferred over the PCF diet for long-term use. [Table: see text]

Dietary extra-virgin olive oil rich in phenolic antioxidants and the aging process: long-term effects in the rat

2010 ◽  
Vol 21 (4) ◽  
pp. 290-296 ◽  
Author(s):  
Michela Jacomelli ◽  
Vanessa Pitozzi ◽  
Mohamed Zaid ◽  
Mar Larrosa ◽  
Giulia Tonini ◽  
...  
Keyword(s):  
Olive Oil ◽  
Aging Process ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Antioxidants ◽  
Long Term Effects

Long-Term Dietary Extra-Virgin Olive Oil Rich in Polyphenols Reverses Age-Related Dysfunctions in Motor Coordination and Contextual Memory in Mice: Role of Oxidative Stress

2012 ◽  
Vol 15 (6) ◽  
pp. 601-612 ◽  
Author(s):  
Vanessa Pitozzi ◽  
Michela Jacomelli ◽  
Dolores Catelan ◽  
Maurizio Servili ◽  
Agnese Taticchi ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Olive Oil ◽  
Motor Coordination ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Contextual Memory ◽  
Age Related

Oleocanthalic Acid, a Chemical Marker of Olive Oil Aging and Exposure to a High Storage Temperature with Potential Neuroprotective Activity

2018 ◽  
Vol 66 (28) ◽  
pp. 7337-7346 ◽  
Author(s):  
Annia Tsolakou ◽  
Panagiotis Diamantakos ◽  
Iliana Kalaboki ◽  
Antonio Mena-Bravo ◽  
Feliciano Priego-Capote ◽  
...  
Keyword(s):  
Olive Oil ◽  
Storage Temperature ◽  
Neuroprotective Activity ◽  
Chemical Marker ◽  
High Storage Temperature ◽  
High Storage

Demonstrating the Instability of SiC Ohmic Contacts and Drain Terminal Metallization Schemes Aged at 300 °C

2017 ◽  
Vol 897 ◽  
pp. 387-390 ◽  
Author(s):  
Dean P. Hamilton ◽  
Steven A. Hindmarsh ◽  
Fan Li ◽  
Michael R. Jennings ◽  
Stephen A.O. Russell ◽  
...  
Keyword(s):  
Ohmic Contacts ◽  
Storage Temperature ◽  
Nickel Silicide ◽  
Silicide Phase ◽  
Contact Metallization ◽  
Thermally Driven ◽  
High Storage Temperature ◽  
Silicide Growth ◽  
High Storage

The long-term thermal stability of the drain contacts of three different commercially available SiC MOSFET devices has been determined at a storage temperature of 300 °C. Existing literature suggests that, at this temperature, the nickel silicides associated with ohmic contact creation should be stable, but this was found not to be the case. Our TEM and EDX work revealed silicide phase transformations, further silicide growth and severe thermally-driven degradation of the drain contact metallization stack on top of the silicide layers. We attribute this instability and growth of the silicides to the high storage temperature and large supply of nickel atoms available from the metal stack. The nickel atoms diffuse and decompose the original silicides to enable the formation of a new low temperature Ni32Si12 phase, and slowly decompose the SiC substrate to form additional nickel silicide.

Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil

2021 ◽  
Author(s):  
Antonella De Leonardis ◽  
Vincenzo Macciola ◽  
Patrizio Spadanuda ◽  
Francesca Cuomo
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil
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