IN THIS PAPER SOME PHYSICAL AND MECHANICAL PROPERTIES OF WALNUT WERE DETERMINED IN ORDER TO DESIGN PROCESSING EQUIPMENT AND FACILITIES. PHYSICAL PROPERTIES INVESTIGATED INCLUDE, SIZE, SPHERICITY INDEX, FRUIT DENSITY, MASS, VOLUME, GEOMETRIC MEAN DIAMETER AND SURFACE AREA. MECHANICAL PROPERTIES STUDIED WERE THE COEFFICIENT OF FRICTION, THE RUPTURE FORCE AND THE RUPTURE ENERGY. THE AVERAGE GREEN WALNUT'S LENGTH, WIDTH, THICKNESS, SPHERICITY, FRUIT DENSITY, MEAN MASS, VOLUME, GEOMETRIC MEAN DIAMETER AND SURFACE AREA WERE 48.15 MM, 42.92 MM, 39.73 MM, 90.32%, 0.91 G/CM3, 40.75 G, 45 CM3, 43.45 MM AND 59.4 CM2 RESPECTIVELY AT 66.15% MOISTURE CONTENT (W.B.); WHILE THE CORRESPONDING VALUES OF WALNUT (WITHOUT GREEN SHELL) AT 47.14% MOISTURE CONTENT (W.B.) WERE 34.61MM, 33.46 MM, 30.99 MM, 95.54%, 0.76 G/CM3, 13.73 G, 18.22 CM3, 32.94 MM AND 34.21 CM2, RESPECTIVELY. ON THREE DIFFERENT SURFACES, THE STATIC COEFFICIENT OF FRICTION VARIES FROM 0.48 TO 0.69 FOR GREEN WALNUT AND FROM 0.29 TO 0.47 FOR WALNUT. THE COMPRESSION SPEEDS WERE CARRIED OUT AT 50, 100, AND 200 MM/MIN. THE RUPTURE STRENGTH OF GREEN WALNUT AND WALNUT DECREASED WITH INCREASING OF MOISTURE CONTENT WHILE RUPTURE STRENGTH INCREASED WITH AN INCREASE OF COMPRESSION SPEEDS. THESE DATA ARE USEFUL IN THE DESIGN AND DEVELOPMENT OF HANDLING AND PROCESSING MACHINES, WHICH ARE NOT AVAILABLE CURRENTLY IN LITERATURE.