tempering: tempering
In dan2cil/tecTools: A collection of small function for Food Technologists

Simulate chocolate crystallization using Imogen Foubert model of crystallization kinetics of cocoa butter

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tempering(BC = 0.42, t0 = 35, f0 = 1, a = 100, n = 3, k = 5)

tempering(BC = 0.42, t0 = 35, f0 = 1, a = 100, n = 3, k = 5)

`BC`	cocoa butter contents (0-1)
`t0`	initial temperature of simulation (cooling) - 35 C
`f0`	initially present amount of crystals [J/g or % solid fat] - 1%
`a`	value for f as t approaches infinity [J/g or % solid fat] - 100%
`n`	order of reverse reaction, linked to asymmetry of curve [-] - 3
`k`	rate constant [h-1] - 5
`BC`	cocoa butter contents (0-1)
`t0`	initial temperature of simulation (cooling) - 35 C
`f0`	initially present amount of crystals [J/g or % solid fat] - 1%
`a`	value for f as t approaches infinity [J/g or % solid fat] - 100%
`n`	order of reverse reaction, linked to asymmetry of curve [-] - 3
`k`	rate constant [h-1] - 5