Calculate the heat needed to bring $1$ kg of a formulated food product $(15\%$ protein, $20\%$ starch, $1\%$ fiber, $0\mathrm{.}5\%$ ash, $20\%$ fat, and $43\mathrm{.}5\%$ water$)$ from $25$ C to $100$ C$,$ using Choi and Oko's and Siebel's correlations. Discuss the differences, if any.