The gas adsorption isotherm requires accurate measurement for the analysis of porous materials and is used as an index of surface area, pore distribution, and adsorption amount of gas. Basically, adsorption isotherms of porous materials are measured conventionally at 77K and 87K using liquid nitrogen and liquid argon. The cold volume calibration in this conventional method is done simply by splitting a sample cell into two zones (cold and warm volumes) by controlling the level sensor in a Dewar filled with liquid nitrogen or argon. As a result, BET measurement for textural properties is mainly limited to liquefied gases (i.e. N2 or Ar) at atmospheric pressure. In order to independently investigate other gases (e.g. hydrogen isotopes) at cryogenic temperature, a novel temperature control system in the sample cell is required, and consequently cold volume calibration at various temperatures becomes more important. In this study, a cryocooler system is installed in a commercially available BET device to control the sample cell temperature, and the automated cold volume calibration method of temperature variation is introduced. This developed calibration method presents a reliable and reproducible method of cryogenic measurement for hydrogen isotope separation in porous materials, and also provides large flexibility for evaluating various other gases at various temperature.

In order to provide informations for designing packaging and storage condition of dry jujube (Zizyphus jujuba MILLER), moisture sorption isotherm was determined for temperatures of 20, 30 and 4, and quality changes were evaluated as function of temperature and water activity. Dry jujube at a given water activity showed higher equilibrium moisture content for lower temperature. Moisture isothem could be fitted by GAB model equation, giving higher C value, lower m0 and relatively constant k value with increase in temperature. Ascorbic acid was lost more highly at higher temperature and water activity, and showed negligible retention for whole range of water activity and temperature studied after 141 days. Browning increased with water activity up to 0.73 at 30 and 4. Dry jujube of high water activity had high L value in surface color, which represent brightness of surface color. Considering quality retention in the storage, dry jujube is desired to be dried to water activity of 0.42 and be stored at temperature below 3