Abstract: The effects of temperature and moisture of input cut lamina on its comprehensive quality after HXD drying of the same were experimented by changing the running parameters of RCC and HXD.The results showed that the quality of dried cut tobacco was more largely influenced by input moisture than temperature.The filling power and temperature of dried cut lamina increased gradually with the increase of input moisture, while the main sensory index and total acidic aroma component presented a tendency of decrease.The processing quality of dried cut lamina changed little with the elevation of input temperature, however, the main sensory index, total acidic and neutral aroma components increased initially, and then decreased gradually.