Maize Type Temperature (°C) Diffusion Coefficient (D×10-11) (m2/s) R2 Ea(kJ/mol) Dent White Corn 30 4.25 0.9783 8.17 40 4.42 0.9984 50 4.95 0.9876 60 5.69 0.9848 Dent Yellow Corn 30 3.28 0.9881 9.59 40 3.47 0.9727 50 3.85 0.9928 60 4.68 0.9768 White Flour 30 6.74 0.9839 7.83 40 7.65 0.9898 50 8.38 0.9851 60 8.88 0.9839 Yellow Flour 30 5.27 0.9755 8.45 40 5.70 0.9916 50 6.38 0.9958 60 7.09 0.9625 Sweet Corn 30 10.6 0.9860 6.61 40 11.2 0.9895 50 12.0 0.9918 60 13.5 0.9949 Popcorn 30 4.44 0.9884 8.01 40 4.73 0.9618 50 5.51 0.9968 60 5.79 0.9883

Table 3: Estimated values of diffusion coefficients and determination coefficients (R2) obtained from the fitting of Becker’s model to the water absorption data for different maize types and their activation energies (Ea).