Combination of digital images and laser light to predict moisture content and color of bell pepper simultaneously during drying

► Scattering area and light intensity were able to predict moisture content changes of bell pepper during drying. ► Scattering measurements were generally affected by surface properties of the fruit tissue. ► Changes in tissue structure during drying caused dispersion of photons through the surface. ► Yellow bell pepper surface was more transparent to the incident light waves compared to the red and green sample. ► Digital images been demonstrated to be a promising alternative to monitor color change.