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Calculate the heat needed to bring 1 kg of a formulated food product ( 1 5 % protein, 2 0 % starch, 1 % fiber,

Calculate the heat needed to bring $1$ kg of a formulated food product $(15 %$ protein, $20 %$ starch, $1 %$ fiber, $0.5 %$ ash, $20 %$ fat, and $43.5 %$ water $)$ from $25$ C to $100$ C $,$ using Choi and Oko's and Siebel's correlations. Discuss the differences, if any.

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Calculate the heat needed to bring 1 kg of a formulated food product ( 1 5 % protein, 2 0 % starch, 1 % fiber,

Calculate the heat needed to bring 1 kg of a formulated food product (15% protein, 20% starch, 1% fiber, 0.5% ash, 20% fat, and 43.5% water) from 25 C to 100 C, using Choi and Oko's and Siebel's correlations. Discuss the differences, if any.

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Calculate the heat needed to bring $1$ kg of a formulated food product $(15 %$ protein, $20 %$ starch, $1 %$ fiber, $0.5 %$ ash, $20 %$ fat, and $43.5 %$ water $)$ from $25$ C to $100$ C $,$ using Choi and Oko's and Siebel's correlations. Discuss the differences, if any.