| In this dissertation, the dry ice expansion technology is studied with the aim to find the relationship between the main process parameters and the end product chemical components, such as total sugar, reductive sugar, nicotine and the ratio of total sugar over nicotine. Taking the following factors into account, including raw material, first conditioning moisture content, first conditioning temperature, second conditioning moisture content, second conditioning temperature, cold end batch size, impregnation time, drain time, hot end production rate, hot end processing temperature, hot end gas speed and hot end steam injection rate, the statistical significance is found to exist.During the research, design of experiment is employed to facilitate the study with the benefits of high efficiency and robust conclusion. PLACKETT-BURMAN experiment is used to screen the 12 above-mentioned factors,8 of which are found to be prominent. After delicate data collection and discrete error-correction, analysis of variance is applied to break the data variance into meaningful parts, rendering the factors significant at the level of 5% evident.The following results are achieved:(1)t hree factors, including first conditioning moisture content, hot end processing temperature and hot end steam injection rate, affect total sugar significantly. (2) two factors, i.e., second conditioning moisture content and drain time are dominant with respect to reductive sugar. (3) four factors, like first conditioning temperature, drain time, hot end production rate and hot end processing temperature, are most closely connected with nicotine. (4) two factors, that is, first conditioning moisture content and hot end production rate are related to the ratio of total sugar over nicotine.Within the experiment scope, the significant process factors are manipulated to establish an optimal processing condition, leading to a steady output where the ratio of total sugar over nicotine ranges between 9 and 11.
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