Patent Publication Number: US-2021186032-A1

Title: Monitoring system

Description:
BACKGROUND OF THE DISCLOSURE 
     The present disclosure generally relates to a monitoring system, and more specifically, to a food substrate growth monitoring system. 
     SUMMARY OF THE DISCLOSURE 
     According to one aspect of the present disclosure, a cooking appliance includes a body having a first cavity. A sensor is operably coupled with the first cavity to obtain a first data. A humidifier is in fluid communication with the first cavity to control a relative humidity within the first cavity. A controller is in electric communication with the sensor to receive the first data. The controller detects at least one of a surface condition and a growth condition of a food substrate using the first data. 
     According to another aspect of the present disclosure, a monitoring system for an appliance includes a first cavity. A sensor is operably coupled to the first cavity. The sensor has a field of detection within the first cavity to obtain a first data. A controller is in electric communication with the sensor to receive the first data. The controller detects a rate of volume change of a food substrate using the first data. A user-interface is in communication with the controller to receive a notification in response to the first data. 
     According to yet another aspect of the present disclosure, a method of monitoring food substrate growth includes heating a first cavity to a first temperature. A sensor obtains first data. The sensor obtains a second data. The first and second data are compared to detect a growth condition of a food substrate. 
     These and other features, advantages, and objects of the present disclosure will be further understood and appreciated by those skilled in the art by reference to the following specification, claims, and appended drawings. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
       In the drawings: 
         FIG. 1  is a front perspective view of a cooking appliance, according to the present disclosure; 
         FIG. 2  is a front perspective view of a food substrate in a first growth condition within a cavity of a cooking appliance, according to the present disclosure; 
         FIG. 3  is a front perspective view of the food substrate of  FIG. 2  in a second growth condition; 
         FIG. 4A  is a top plan view of a food substrate in a first growth condition, according to the present disclosure; 
         FIG. 4B  is a top plan view of the food substrate of  FIG. 4A  in a second growth condition; 
         FIG. 5  is a front perspective view of a food substrate in a first growth condition within a cavity of a cooking appliance, according to the present disclosure; 
         FIG. 6  is a front perspective view of the food substrate of  FIG. 5  in a second growth condition; 
         FIG. 7  is a block diagram of a growth monitoring system, according to the present disclosure; 
         FIG. 8  is a graph illustrating a food substrate volume over a predetermined period of time, according to the present disclosure; 
         FIG. 9A  is a side view of a food substrate in a first growth condition, according to the present disclosure; 
         FIG. 9B  is a side view of the food substrate of  FIG. 9A  in a second growth condition; 
         FIG. 9C  is a side view of the food substrate of  FIG. 9A  in a third growth condition; 
         FIG. 10  is a front perspective view of a growth monitoring system having a cooking appliance and a portable electronic device, according to the present disclosure; and 
         FIG. 11  is a flow diagram of a method of monitoring a food substrate growth, according to the present disclosure. 
     
    
    
     The components in the figures are not necessarily to scale, emphasis instead being placed upon illustrating the principles described herein. 
     DETAILED DESCRIPTION 
     The present illustrated embodiments reside primarily in combinations of method steps and apparatus components related to a monitoring system. Accordingly, the apparatus components and method steps have been represented, where appropriate, by conventional symbols in the drawings, showing only those specific details that are pertinent to understanding the embodiments of the present disclosure so as not to obscure the disclosure with details that will be readily apparent to those of ordinary skill in the art having the benefit of the description herein. Further, like numerals in the description and drawings represent like elements. 
     For purposes of description herein, the terms “upper,” “lower,” “right,” “left,” “rear,” “front,” “vertical,” “horizontal,” and derivatives thereof shall relate to the disclosure as oriented in  FIG. 1 . Unless stated otherwise, the term “front” shall refer to the surface of the element closer to an intended viewer, and the term “rear” shall refer to the surface of the element further from the intended viewer. However, it is to be understood that the disclosure may assume various alternative orientations, except where expressly specified to the contrary. It is also to be understood that the specific devices and processes illustrated in the attached drawings, and described in the following specification are simply exemplary embodiments of the inventive concepts defined in the appended claims. Hence, specific dimensions and other physical characteristics relating to the embodiments disclosed herein are not to be considered as limiting, unless the claims expressly state otherwise. 
     The terms “including,” “comprises,” “comprising,” or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. An element proceeded by “comprises a . . . ” does not, without more constraints, preclude the existence of additional identical elements in the process, method, article, or apparatus that comprises the element. 
     With reference to  FIGS. 1-11 , reference numeral  10  generally designates a cooking appliance that includes a body  14  having a first cavity  18 . A sensor  22  is operably coupled with the first cavity  18  to obtain a first data. A humidifier  26  is in fluid communication with the first cavity  18  to control a relative humidity of the first cavity  18 . A controller  30  is in electric communication with the sensor  22  to receive the first data. The controller  30  detects at least one of a surface condition and a growth condition of a food substrate  34  using the first data. 
     Referring to  FIG. 1 , the cooking appliance  10  is illustrated as a double oven having the first cavity  18  and a second cavity  38 . The first cavity  18  can include a first heating element  42 , and the second cavity  38  can include a second heating element  46 . The first and second heating elements  42 ,  46  may be selectively and independently operated by the controller  30  to heat the corresponding first and second cavities  18 ,  38 . It is contemplated that the first and second heating elements  42 ,  46  may be the same heating element, or alternatively, may be different heating elements that have different functions. Additionally, the cooking appliance  10  is illustrated as a double oven, however, the first and second cavities  18 ,  38  may not be included in a single body  14 . In such examples, the first and second cavities  18 ,  38  may be included in two separate cooking appliances  10 . 
     Referring to  FIGS. 2 and 3 , the first cavity  18  may be included in the body  14 , and the food substrate  34  can be supported on a rack  50  within the first cavity  18 . In various examples, the sensor  22  may be operably coupled to the first cavity  18  to obtain the first data. As illustrated in the exemplary embodiment of  FIGS. 2 and 3 , the sensor  22  is positioned on a sidewall  54  of the body  14  and disposed within the first cavity  18 . However, it is contemplated that the sensor  22  may be disposed outside the first cavity  18 , or on any location along the sidewalls  54 , a back wall, or a ceiling of the first cavity  18 . In such examples, the sensor  22  may be disposed within a separate chamber in fluid communication with the first cavity  18 , disposed behind a window defined in the sidewall  54 , disposed elsewhere in the body  14 , and/or disposed in another similar configuration, wherein the sensor  22  can still detect or otherwise sense the first data from the first cavity  18 . The sensor  22  may have a field of detection  58  that includes a portion, or all, of the first cavity  18 . The sensor  22  may obtain the first data from the field of detection  58 . In various examples, the field of detection  58  may include the rack  50  and/or the food substrate  34  disposed thereon when the rack  50  and the food substrate  34  are disposed within the first cavity  18 . 
     As illustrated in  FIGS. 2 and 3 , the body  14  includes two sidewalls  54  that have a plurality of support members  62  coupled thereto. The support members  62  may be spaced at intervals along a height of each of the sidewalls  54  for supporting the rack  50  at different heights within the first cavity  18 . In various examples, the field of detection  58  of the sensor  22  may include the rack  50  and the food substrate  34  when the rack  50  is positioned at any height within the first cavity  18 . 
     According to various aspects, the sensor  22  may include an image-based sensor  66 . The image-based sensor  66  may be any area type imager, such as, a charge coupled device (CCD) or a complementary metal oxide semiconductor (CMOS) imager, or any type of color or black-and-white camera. The image-based sensor  66  may be configured to obtain the first data within the field of detection  58  in the first cavity  18 . In this way, the first data may include an image captured within the field of detection  58 . The image may include at least one of a picture, a video, real-time streaming of image data, other transmissions of image data, and/or combinations thereof. The image may be a single image or multiple images. Additionally or alternatively, the image-based sensor  66  may be adjustable. The field of detection  58  may also be adjustable to be broader, narrower, positionally shifted, or any combination thereof. The image-based sensor  66  may receive a signal from the controller  30  based on the first data and/or a user input to adjust an aspect of the image-based sensor  66 . In various examples, the image-based sensor  66  may be adjusted to change the scope of the field of detection  58 . It is contemplated that the image-based sensor  66  includes one or more lenses, which may be adjusted to change the sharpness and/or quality of the first data obtained by the image-based sensor  66 . The first data may be communicated to the controller  30 . 
     The sensor  22  may be a depth-array sensor or depth sensor, such as, for example, a radar, a LIDAR, or another similar depth analysis sensor that can provide the first data to the controller  30 . In such examples, the first data may include a depth map of the food substrate  34  captured within the field of detection  58 . The depth map can be at least one of a matrix, a vector, and a real-time streaming of depth data. It is contemplated that the cooking appliance  10  may include any type of sensor  22  that provides the first data to the controller  30  for depth sensing and volume estimation. 
     Referring still to  FIGS. 2 and 3 , a light source  70  may be operably coupled with the first cavity  18 . The light source  70  may be coupled to the body  14 , or otherwise configured to emit light into the first cavity  18 . The light source  70  can be activated by a user input, or may be automatically activated by the controller  30 . In examples where the light source  70  can be automatically activated, the light source  70  may be activated in conjunction with the image-based sensor  66 . In this way, the light source  70  may be configured to emit light into the first cavity  18  to illuminate the first cavity  18 , while the image-based sensor  66  is obtaining the first data simultaneously. The light source  70  may provide sufficient illumination within the first cavity  18  to allow the image-based sensor  66  to obtain the first data. In a non-limiting example, if the image-based sensor  66  obtains the first data periodically, the light source  70  may periodically illuminate into the first cavity  18 . Additionally or alternatively, if the image-based sensor  66  is configured to continuously obtain the first data, the light source  70  may remain activated to continually emit light into the first cavity  18 . 
     In various examples, the light source  70  may emit visible light that has a wavelength in a range of from about 380 nm to about 740 nm, or a mix of wavelengths in this range. The light source  70  may include any form of light source, for example, fluorescent lighting, light emitting diodes (LEDs), organic LEDs (OLEDs), polymer LEDs (PLEDs), laser diodes, quantum dot LEDs (OD-LEDs), solid-state lighting, a hybrid, and/or any other similar device. Any other form of lighting may be utilized within the cooking appliance  10  without departing from the teachings herein. Further, various types of LEDs are suitable for use as the light source  70 , including, but not limited to, top-emitting LEDs, side-emitting LEDs, and others. According to various examples, multicolored light sources, such as Red, Green, and Blue (RGB) LEDs that employ red, green, and blue LED packaging may be used to generate various desired colors of light output from a single light source, according to known light color mixing techniques. Moreover, the light source  70  may be configured as a single light source, or alternatively, as more than one light source that can be selectively and independently controlled. 
     Referring to  FIGS. 2-4B , the cooking appliance  10  may include a monitoring system  74  for monitoring growth and/or change of the food substrate  34  within at least the first cavity  18 . The monitoring system  74  may include the sensor  22  and the controller  30  operably coupled with the first cavity  18 . As illustrated in  FIGS. 2 and 4A , the food substrate  34  is bread dough disposed within the first cavity  18  prior to a proofing process. In additional examples, the food substrate  34  may be bread dough, bagel dough, pizza dough, or any other type of dough. The first heating element  42  may be activated by the controller  30  to heat the first cavity  18  to a predetermined temperature, such as a predetermined bread proofing temperature. In various examples, the predetermined bread proofing temperature may be in a range of from about 85° F. to about 90° F. In such examples, the first cavity  18  may be utilized for bread proofing processes or other food warming processes. Additionally or alternatively, the predetermined temperature may be higher or lower for warming, baking, cooking, or otherwise preparing the food substrate  34 . Over a predetermined amount of time, the food substrate  34  may increase in volume, as illustrated from  FIGS. 2-3  and  FIGS. 4A-4B , or otherwise visibly change. The sensor  22  may obtain the first data over the predetermined period of time to monitor a feature of the food substrate, such as the growth and/or change of the food substrate  34 . In various examples, the sensor  22  may obtain the first data periodically, or alternatively, the sensor  22  may continuously obtain the first data over the entirety of the predetermined period of time. 
     Referring to  FIGS. 5 and 6 , the humidifier  26  may be in fluid communication with the first cavity  18  to control the relative humidity within the first cavity  18 . In various examples, the sensor  22  may include a humidity sensor  78  that obtains the first data, which can include the relative humidity level, from within the first cavity  18 . The cooking appliance  10  may include a single sensor  22 , or may include multiple sensors  22  configured to obtain different data. The humidity sensor  78  may be advantageous for maintaining the relative humidity within the first cavity  18  at an optimal level for the food substrate  34 . Moreover, the humidity sensor  78  can obtain the first data. The first data can be used to measure and/or estimate the moisture level of the food substrate  34 . 
     In the illustrated example in  FIGS. 5 and 6  where the food substrate  34  is bread dough, the relative humidity can affect the development of the bread dough during the proofing process and/or the baking process. Moreover, the relative humidity in the first cavity  18  may reduce surface disruptions from forming on the surface of the food substrate  34 , reduce dryness of the food substrate, and/or may promote a volume increase during the proofing process. The humidifier  26  may be activated to increase the relative humidity within the first cavity  18 , and may be deactivated in response to certain conditions, such as, for example, an increase in the relative humidity within the first cavity  18 , a predetermined amount of time, an increase in volume of the food substrate  34 , and/or other aspects of the proofing or baking process. 
     Referring to  FIGS. 5-7 , the controller  30  may include a processor  82 , a memory  86 , and other control circuitry. Instructions or routines  90  are stored within the memory  86  and executable by the processor  82 . The processor  82  may be configured as a general-purpose processor, microprocessor, microcontroller, an application specific integrated circuit (ASIC), the one or more field programmable gate arrays (FPGAs), central processing unit (CPU), a graphics processing unit (GPU), a group of processing components, or other suitable electronic processing components. The memory  86  may be communicatively coupled to the processor  82  and includes computer code (e.g., data module stored in the memory  86 ) for executing one or more of the routines  90 . 
     According to various aspects, the controller  30  is in electric communication with the sensor  22  to receive the first data. The first data may include a variety of information relating to the food substrate  34  and/or the cooking appliance  10 . In various examples, the first data may include a volume of the food substrate  34 . The volume of the food substrate  34  may be detected by the sensor  22  and communicated to the controller  30 . The volume can include an initial volume and/or subsequent volume detected after a period of time, from which the controller  30  can calculate a change in volume, percent change in volume and time to reach a predetermined volume expressed as a growth condition that can be related from the sensor  22  to the controller  30 . In various examples, the humidifier  98  may be activated by the controller  30  when the volume of the food substrate  34  is less than a predetermined volume. The predetermined volume may be a selected end volume or an intermediate volume stored within the memory  86  of the controller  30 . The controller  30  can compare the first data with the predetermined volume stored in the memory  86  and activate the humidifier  26  accordingly. 
     In non-limiting examples, the predetermined volume may be any practicable volume which can be selected and/or adjusted by the user. The relative humidity within the first cavity  18  may affect the volume growth of the food substrate  34 . By activating the humidifier  26 , the relative humidity within the first cavity  18  may increase, thereby promoting an increase in the volume of the food substrate  34  and/or avoid restricting growth due to surface dryness. The humidifier  26  may be deactivated by the controller  30  when the volume of the food substrate  34  is substantially equal to the predetermined volume. Stated differently, the controller  30  may include one or more routines  90  to compare the first data received from the sensor  22  to the predetermined volume stored in the memory  86  and determine a change in the condition of the food substrate  34 . 
     Additionally or alternatively, the humidifier  26  may be deactivated by the controller  30  when the sensor  22  detects an increase in the volume of the food substrate  34  of a predetermined percentage over a predetermined period of time. The predetermined percentage may be a volume increase of about 25%, about 50%, about 75%, about 100%, or any other percentage. In various examples, the percentage increase can be determined by the controller  30  using the first data. Additionally or alternatively, the sensor  22  may obtain a second data within the field of detection  58 . The second data may include similar information as the first data obtained at a different time, may include different information, and/or a combination thereof. In a non-limiting example, the second data may include a subsequent volume of the food substrate  34  after a predetermined period of time. In such examples, when the controller  30  compares the first data and the second data, one or more of the routines  90  of the controller  30  can determine a percentage of change in the volume of the food substrate  34  over the predetermined period of time. Once the volume of the food substrate  34  increases by the predetermined percentage over the predetermined period of time, the humidifier  26  may be deactivated by the controller  30 . 
     Referring to  FIGS. 5-7 , the first and/or second data may include the relative humidity level within the first cavity  18 . The controller  30  may use the first and second data to determine whether to activate or deactivate the humidifier  26  in response to the relative humidity level, or change thereof, within the first cavity  18 . In such examples, if the relative humidity increases to a predetermined level, the humidifier  26  may be deactivated to maintain the relative humidity level within the first cavity  18  at an optimal level for the food substrate  34 . Similarly, if the relative humidity level detected by the sensor  22  decreases to a predetermined level, the humidifier  26  may be activated. 
     According to various aspects, the controller  30  may detect a surface condition of the food substrate  34  using the first and/or second data received from the sensor  22 . The surface condition may include at least one of a moisture level and a surface disruption. The controller  30  may activate the humidifier  26  when the controller  30  detects a change in the surface condition of the food substrate  34 . In a non-limiting example, the humidifier  26  may be activated when the surface disruption, such as cracks, bubbles, or other undesired surface disruptions, increases to cover a predetermined area of the surface of the food substrate  34 . The controller  30  may provide a notification to the user indicating a surface disruption has been detected. The increase in the area of the surface disruption can be detected by the sensor  22  in conjunction with the controller  30 . The controller  30  can use the first and second data to determine the increase in the area the surface disruption covers. In this way, the controller  30  has one or more routines  90  that uses the first data and second data to determine whether the surface disruption has remained consistent, has increased, or has decreased. 
     In an additional or alternative non-limiting example, the humidifier  26  may be activated when the moisture level (e.g., the surface condition) decreases to a predetermined level. The moisture level may be detected by the sensor  22  due to light surface reflections evaluated by the controller  30 . The controller  30  can use the first and second data obtained by the sensor  22  to determine the surface moisture level, or a change thereof, of the food substrate  34 . The predetermined level may be a moisture level that is sufficiently low, such that the food substrate  34  may not be prepared properly (e.g., proofed, baked, cooked, etc.). In a non-limiting example where the food substrate  34  is bread dough, a low moisture level in the bread dough may prevent sufficient rising during the proofing process and/or baking process. 
     Referring to  FIGS. 7 and 8 , the first and/or second data may include a rate of volume change of the food substrate  34  ( FIG. 2 ) over a predetermined period of time. In this way, the controller  30  can use the first data and the second data to detect the rate of volume change of the food substrate  34 . The volume growth of the food substrate  34  may be determined as a function of time. In the non-limiting example illustrated in  FIG. 8 , a volume of bread dough is illustrated as a function of time during the proofing process. The food substrate  34  has an initial volume which increases proximate point A at a first rate θ 1 . As time progresses, proximate point B, the volume of the food substrate  34  increases at a second rate θ 2 , which is less than the first rate θ 1 . In this way, the food substrate  34  may quickly increase in volume and then continue to increase in volume at a slower rate over a period of time. In various examples, the food substrate  34  may continue to increase in volume proximate point C, at a third rate θ 3 , which is less than the first and second rates θ 1 , θ 2  of volume growth. As such, the rate of growth of the volume of the food substrate  34  may slow as the bread dough approaches an optimal proofing end volume proximate point D. The controller  30  may use the first and/or second data obtained by the sensor  22  to determine the rate of volume growth of the food substrate  34  over the predetermined period of time. In this way, the controller  30  can monitor the rate of volume increase of the food substrate  34  over the predetermined period of time. The optimal proofing end volume may be stored in the memory  86  of the controller  30 . 
     Referring to  FIGS. 9A-9C , the non-limiting example where the food substrate  34  is bread dough is illustrated at different times throughout the proofing process. As illustrated in  FIG. 9A , the food substrate  34  has an initial volume. As the food substrate  34  progresses through the proofing process, the volume of the food substrate  34  may increase, as illustrated in  FIG. 9B . The food substrate  34  may increase in volume at different rates based on different times in the proofing process. The food substrate  34  may continue to increase in volume until it reaches the optimal proofing end volume. If the food substrate  34  remains in the proofing process after the food substrate  34  reaches the optimal proofing end volume, the food substrate may be overproofed, such that the volume of the food substrate  34  may decrease, as illustrated in  FIGS. 8 and 9C . 
     Referring again to  FIGS. 7 and 8 , the controller  30  may be in communication with the second cavity  38 . The second cavity  38  may include a sensor  94  and a humidifier  98  configured to operate in a similar manner as the sensor  22  and the humidifier  26  of the first cavity  18 . The controller  30  may be configured to activate the second heating element  46  to heat the second cavity  38  to a predetermined temperature. In various examples, when the food substrate  34  ( FIG. 2 ) reaches a predetermined end volume and/or a predetermined rate of volume change over a period of time, as determined by the controller  30 , the controller  30  may activate the second heating element  46 . In this way, the second cavity  38  may reach a predetermined temperature at a time that coincides with the end of the process occurring in the first cavity  18 . 
     In a non-limiting example, the proofing process may occur in the first cavity  18 . The controller  30  may determine a growth condition of the food substrate  34 . In such examples, when the food substrate  34  increases in volume to a predetermined volume and/or the rate of volume change is reduced to a predetermined rate, the controller  30  may activate the second heating element  46 . Once the food substrate  34  reaches the predetermined volume and/or the rate of change thereof, the second cavity  38  may be heated to the predetermined temperature. In this way, the food substrate  34  may be moved directly from the first cavity  18  to the second cavity  38 . In examples where the food substrate  34  is bread dough, the direct transfer from the first cavity  18  to the second cavity  38  may prevent overproofing of the bread dough. In such examples, the controller  30  may activate the second heating element  46  when the controller  30  detects the bread dough increasing in volume at the third rate θ 3 . In this way, the second cavity  38  can increase to the predetermined temperature as the bread dough reaches the optimal proofing end volume proximate point D. 
     Referring to  FIGS. 7 and 10 , the cooking appliance  10  may be configured to communicate with a portable electronic device  102 . The controller  30  may include communication circuitry  106 , which may be configured to communicate with the portable electronic device  102 , and/or remote servers (e.g., cloud servers, Internet-connected databases, computers, etc.) via a communication interface  110 . As illustrated in  FIG. 10 , the communication interface  110  may be a wireless interface, such that the cooking appliance  10  and the portable electronic device  102  are configured to emit wireless signals. The communication interface  110  may correspond to a variety of communication protocols configured to distribute data among various electronic devices. For example, the communication interface  110  may include an IEEE 802.11 connection, an IEEE 802.15 connection, a Bluetooth® connection, a Wi-Fi connection, a WiMAX connection, cellular signal, signal using shared wireless access protocol cord axis (SWAP-CA), or any other type of radiofrequency or wireless signal. An IEEE 802.15 connection includes any wireless personal area networks (WPAN), such as ZigBee®, Z-wave®, Bluetooth®, UWB, and IrDA. In this way, the communication interface  110  may provide for data communication between the controller  30  and the portable electronic device  102 . The portable electronic device  102  may be, for example, a phone, a tablet, a computer, or other electronic device. 
     The portable electronic device  102  may include a user-interface  114  for receiving the user input to communicate to the controller  30 . The user may input commands through the portable electronic device  102  to activate the first and/or second heating elements  42 ,  46 , activate the light source  70 , activate the humidifiers  26 ,  98 , and/or controlling other aspects of the cooking appliance  10 . According to various aspects, the controller  30  may send a notification to the portable electronic device  102  in response to the first data and/or the second data. In this way, the notification to the user can include information regarding the food substrate  34 , the first or second cavities  18 ,  38 , and/or other conditions or operations of the cooking appliance  10 . 
     In a non-limiting example, when the food substrate  34  reaches a predetermined end of volume and/or the food substrate  34  reaches a predetermined rate of volume change over a period of time, the controller  30  may send a notification to the portable electronic device  102  to alert the user of the status of the food substrate  34 . This may be advantageous for alerting the user that user interaction with the food substrate  34  may be desired to proceed with the preparation process. In examples where the food substrate  34  is bread dough, the notification may operate as a warning to prevent overproofing of the food substrate  34 . 
     Moreover, the notification may alert the user that the food substrate  34  should be removed from the first cavity  18 . In various examples, the portable electronic device  102  may include a display  118  to display the notification. The notification may include the first and/or second data on the display  118 . In non-limiting examples, a variety of information can be displayed on the portable electronic device  102 , such as, for example, the surface condition of the food substrate  34 , the relative humidity level within the first or second cavities  18 ,  38 , the volume of the food substrate  34 , the rate of volume change of the food substrate  34  over a period of time, the temperature of the first and second cavities  18 ,  38 , current images or previous images of the food substrate  34 , and/or any other aspect of the proofing process, the baking process, or the cooking appliance  10 . In various examples, the controller  30  may include one or more routines  90  to convert the first and second data to pixels or images to display on the portable electronic device  102 . 
     In various examples, the monitoring system  74  can be programmed by selecting a recipe. The monitoring system  74  may be programmed via the portable electronic device  102  or any other user-interface associated with the cooking appliance  10 . The recipe can be stored within the memory  86  of the controller  30  and may include estimated initial and final volumes for the food substrate  34 , among other cooking or proofing parameters. Accordingly, when the user selects a recipe, the initial and final volumes, the rate of volume increase, the estimated surface area disruption, and/or the first and second temperatures can be determined based on the selected recipe. Various parameters of a recipe can include time, heat levels, humidity, etc., and active adjustment of the same. 
     Referring to  FIG. 11 , and with further reference to  FIGS. 1-10 , a method  200  of monitoring growth of the food substrate  34  includes step  204  of programming the monitoring system  74  and/or the cooking appliance  10  with a selected recipe. The recipes, and the specific parameters thereof, can be stored within the memory  86  of the controller and selected via the portable electronic device  102  or another user-interface associated with the monitoring system  74  or cooking appliance  10 . The recipe can include estimated initial and end volumes of the food substrate  34  and/or an estimated rate of volume growth. The recipe may also include the first and second temperatures for the first and second cooking cavities  18 ,  38 . 
     Step  208  of the method  200  may include heating the first cavity  18  to a first temperature. In various examples, the first temperature may be in a range of from about 85° F. to about 90° F. In such examples, the first cavity  18  may be utilized for the proofing process of the food substrate  34 . Additionally or alternatively, the first temperature may allow for warming or otherwise preparing, baking, and/or cooking the food substrate  34 . 
     In step  212 , the sensor  22  may obtain the first data. The first data may include the surface condition of the food substrate  34 , such as, for example, the moisture level of the food substrate  34  and/or the surface disruption on the surface of the food substrate  34 . The first data may additionally or alternatively include the relative humidity within the first cavity  18 . Additionally or alternatively still, the first data may include image data captured by the sensor  22 . The image data may be a picture, a video, a real-time streaming image, or other electronic transmission of image data. In step  212 , the first data may be communicated to the controller  30 . 
     In step  216 , the sensor  22  may obtain the second data. The second data may be the same information as the first data obtained at a different point in time. For example, the first data may be a first humidity level and the second data may be a second subsequent humidity level. Additionally or alternatively, the second data may be a different type of information. For example, the first data may be the relative humidity level and the second data may be the surface condition of the food substrate  34 . In step  216 , the second data may be communicated to the controller  30 . 
     In step  220 , the controller  30  may use the first and/or second data to detect a growth condition of the food substrate  34 . The growth condition may be the surface condition of the food substrate  34 . In this way, the growth condition may include the moisture level of the food substrate  34  and/or the surface disruption. Additionally or alternatively, the growth condition may be a volume of the food substrate  34 . Moreover, in another non-limiting example, the growth condition may be the rate of volume change of the food substrate  34  over the predetermined period of time. The controller  30  may use the first and/or second data to detect a change in the growth condition of the food substrate  34 . 
     In step  224 , the controller  30  can determine whether the growth condition of the food substrate equals a user-selected end condition. The user-selected end condition may be a predetermined volume of the food substrate. Additionally or alternatively, the user-selected end volume may be a predetermined rate of the volume change over the predetermined period of time. In a non-limiting example, the user-selected end condition may be the optimal proofing end volume. According to various aspects, the user-selected end condition may be input by the user through the portable electronic device  102 . The user may select the specific growth condition. The user may select a stored program, such as a proofing process or a cooking process. In such examples, the controller  30  may store information in the memory  86  that corresponds with the end growth condition (e.g., volume, rate of volume change, humidity level, etc.). If the food substrate  34  does not equal the user-selected end condition, the method  200  can return to step  208 . If the food substrate  34  does equal the user-selected end condition, the method  200  can proceed to step  228 . 
     In step  228 , the second cavity  38  may be heated to a second temperature when the growth condition substantially equals the user-selected end condition. The controller  30  may activate the second heating element  46  to heat the second cavity  38 . The second temperature may be any temperature sufficient to cook and/or bake the food substrate  34 . Additionally, in step  228 , the controller  30  may activate the humidifier  26  if the food substrate  34  has not reached the user-selected end growth condition. The humidifier  26  may increase the relative humidity within the first cavity  18 , which may assist the food substrate  34  in reaching the user-selected end condition. 
     In step  232 , the controller  30  may notify the user that the growth condition of the food substrate  34  substantially equals the user-selected end condition. According to various aspects, the controller  30  may send a notification to the portable electronic device  102  indicating the growth condition of the food substrate  34 . The notification may alert the user that the condition is satisfied and/or that the food substrate  34  may be ready for a next step, such as a removal from the first cavity from the first cavity  18  and/or transfer to the second cavity  38 . In step  224 , the user may adjust an aspect of the cooking appliance  10  or the cooking process in response to the notification from the controller  30 . 
     Use of the present device may provide for a variety of advantages. The monitoring system  74  may monitor the growth condition and the condition of the first and second cavities  18 ,  38  automatically. Additionally, the sensor  22  obtains the first and second data, which the controller  30  may use to determine the condition of the food substrate  34 . Further, the controller  30  may automatically activate and deactivate the humidifier  26  to create an optimal humidity level within the cooking appliance  10 . Moreover, the monitoring system  74  may provide for an automatic notification to the user via the portable electronic device  102 . The notification may indicate the growth condition, or another selected condition, of the food substrate  34  and/or the cooking appliance  10 . The monitoring system  74  may result in less user interaction during a proofing, baking, and/or cooking process of the food substrate  34 . Additional benefits or advantages of using this device may also be realized and/or achieved. 
     According to an aspect of the present disclosure, a cooking appliance includes a body having a first cavity. A sensor is operably coupled with the first cavity to obtain a first data. A humidifier is in fluid communication with the first cavity to control a relative humidity within the first cavity. A controller is in electric communication with the sensor to receive the first data. The controller detects at least one of a surface condition and a growth condition of a food substrate using the first data. 
     According to another aspect, a surface condition includes one of a moisture level and a surface area disruption. 
     According to another aspect, a humidifier is activated by a controller when a surface area disruption increases to a predetermined area. 
     According to another aspect, a humidifier is activated by a controller when a moisture level decreases to a predetermined level. 
     According to another aspect, a first data includes a volume of a food substrate. 
     According to another aspect, a humidifier is activated by a controller when a volume of a food substrate is less than a predetermined volume. 
     According to another aspect, a humidifier is deactivated by a controller when first data obtained by a sensor includes an increase in the volume of a food substrate of a predetermined percentage over a predetermined period of time. 
     According to another aspect, a sensor is a depth sensor and first data includes a depth map of a food substrate, and the depth map is at least one of a matrix, a vector, and real-time streaming of depth data. 
     According to another aspect, a first data includes a rate of volume change of a food substrate over a predetermined period of time. 
     According to another aspect, a second cavity is disposed within a body and has a heating element. A controller activates the heating element when a rate of volume change of a food substrate decreases to a predetermined rate. 
     According to another aspect of the present disclosure, a monitoring system for an appliance includes a first cavity. A sensor is operably coupled to the first cavity. The sensor has a field of detection within the first cavity to obtain a first data. A controller is in electric communication with the sensor to receive the first data. The controller detects a rate of volume change of a food substrate using the first data. A user-interface is in communication with the controller to receive a notification in response to the first data. 
     According to another aspect, a portable electronic device has a user-interface and is in communication with a controller via a communication interface. 
     According to another aspect, a sensor is an image-based sensor and a first data includes an image captured within a field of detection. The image is at least one of a picture, a video, and real-time streaming of image data. 
     According to another aspect, a sensor obtains a second data within a field of detection. 
     According to another aspect, a controller compares a first data with a second data to detect a rate of volume change of a food substrate over a predetermined period of time. 
     According to another aspect, a humidifier is in fluid communication with a first cavity to control a relative humidity within the first cavity. 
     According to another aspect, a second cavity has a heating element. A controller activates the heating element when a rate of volume change of a food substrate decreases to a predetermined rate. 
     According to another aspect of the present disclosure, a method of monitoring food substrate growth includes heating a first cavity to a first temperature. A sensor obtains first data. The sensor obtains a second data. The first and second data are compared to detect a growth condition of a food substrate. 
     According to another aspect, a second cavity is heated to a second temperature when a growth condition substantially equals a user-selected end condition. 
     According to another aspect, a user is notified when a growth condition of a food substrate substantially equals a user-selected end condition. 
     It will be understood by one having ordinary skill in the art that construction of the described disclosure and other components is not limited to any specific material. Other exemplary embodiments of the disclosure disclosed herein may be formed from a wide variety of materials, unless described otherwise herein. 
     For purposes of this disclosure, the term “coupled” (in all of its forms, couple, coupling, coupled, etc.) generally means the joining of two components (electrical or mechanical) directly or indirectly to one another. Such joining may be stationary in nature or movable in nature. Such joining may be achieved with the two components (electrical or mechanical) and any additional intermediate members being integrally formed as a single unitary body with one another or with the two components. Such joining may be permanent in nature or may be removable or releasable in nature unless otherwise stated. 
     It is also important to note that the construction and arrangement of the elements of the disclosure as shown in the exemplary embodiments is illustrative only. Although only a few embodiments of the present innovations have been described in detail in this disclosure, those skilled in the art who review this disclosure will readily appreciate that many modifications are possible (e.g., variations in sizes, dimensions, structures, shapes and proportions of the various elements, values of parameters, mounting arrangements, use of materials, colors, orientations, type of sensor, etc.) without materially departing from the novel teachings and advantages of the subject matter recited. For example, elements shown as integrally formed may be constructed of multiple parts or elements shown as multiple parts may be integrally formed, the operation of the interfaces may be reversed or otherwise varied, the length or width of the structures and/or members or connector or other elements of the system may be varied, the nature or number of adjustment positions provided between the elements may be varied. It should be noted that the elements and/or assemblies of the system may be constructed from any of a wide variety of materials that provide sufficient strength or durability, in any of a wide variety of colors, textures, and combinations. Accordingly, all such modifications are intended to be included within the scope of the present innovations. Other substitutions, modifications, changes, and omissions may be made in the design, operating conditions, and arrangement of the desired and other exemplary embodiments without departing from the spirit of the present innovations. 
     It will be understood that any described processes or steps within described processes may be combined with other disclosed processes or steps to form structures within the scope of the present disclosure. The exemplary structures and processes disclosed herein are for illustrative purposes and are not to be construed as limiting.