Maize Type Temperature (°C) K1×10-2(h%-1) K2×10-2 (%DM) Observed SMC Predicted SMC (R2)
Dent White Corn 30 6.79 2.63 40.93 48.94 0.9932
40 4.54 2.48 45.15 51.24 0.9960
50 2.58 2.31 49.58 54.21 0.9990
60 2.03 2.26 51.27 55.17 0.9989
Dent Yellow Corn 30 15.29 3.22 31.65 42.00 0.9858
40 7.34 3.20 36.08 42.19 0.9908
50 5.58 2.92 39.24 45.19 0.9934
60 3.10 2.63 44.30 48.96 0.9934
White Flour 30 3.06 2.25 49.79 55.09 0.9985
40 2.16 2.14 53.16 57.38 0.9979
50 1.27 2.03 56.96 59.91 0.9996
60 0.82 1.94 59.92 62.20 0.9997
Yellow Flour 30 7.25 2.43 42.19 52.03 0.9928
40 4.39 2.38 45.99 52.90 0.9975
50 2.90 2.19 50.84 56.54 0.9978
60 2.14 2.06 53.38 59.42 0.9969
Sweet Corn 30 2.38 1.14 82.49 98.21 0.9969
40 1.90 1.04 90.93 106.64 0.9963
50 1.46 0.98 98.31 112.53 0.9979
60 1.06 0.84 115 129.54 0.9975
Popcorn 30 4.87 3.12 38.82 43.01 0.9988
40 3.04 2.78 42.41 46.93 0.9993
50 2.53 2.40 48.73 52.63 0.9994
60 1.93 2.26 51.48 55.21 0.9975
Table 2: Estimated values of Peleg’s constants and determination coefficients (R2) obtained from the fitting of Peleg’s model to the water absorption data for different maize types.