Abstract: Fluctuation in moisture contents of dried cut strips of different batches are caused by uncontrollable factors such as ambient temperature and humidity, climate and production time. To control the processing intensity precisely, a designed experimental method was used to establish quadratic polynomial stepwise regression models to describe the drying section on leaf aroma note, comfortableness and tobacco smoke characteristics. The aim was to reduce the unacceptable intervals of drying dehydrating amount. On the basis of the experimental results, a "quality correction technique for processing intensity" was developed to provide appropriate parameters matching for the batches with deviated dehydration amount. This technique was integrated into a MES central control system to develop a quality correction system for processing intensity, the compliance rate of aroma note characteristics (processing intensity) increased by 12.8 percentage points and the sensory quality fluctuations between batches decreased by 53.3%.