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).