الفهرس 
Introduction
LegumesOnly 14 pages are availabe for public view
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Abstract
Objectives: The general objective of this study was to determine various physical and thermal properties of some legume seeds (faba bean and lentil) as a function of moisture content and temperature. Methodology & Results: The current research work was carried out in the laboratory of the Agricultural Engineering Department, Faculty of Agriculture Mansoura University, Egypt. Samples of faba bean and lentil seeds were obtained from the Department of Legume Crops, Agricultural Research Center (ARC), Giza. The value of the bulk density decreased as the moisture content of the seeds increased. The bulk density of faba bean seeds varieties (Giza 716, Giza 843 and Giza 3 mohsen) and lentil seeds varieties (Sina 1, Giza 9 and Giza 370). The specific heat of the studied seeds varieties increased with the increasing of moisture content and decreased with the increase of temperature. Thermal conductivity of faba bean seeds varieties Giza 716, Giza 843 and Giza 3 mohsen and lentil seeds varieties Sina 1, Giza 9, Giza 370 were increased linearly with the increasing of moisture content and temperature. Thermal diffusivity of the studied crops increased with the increase of both moisture content and temperature.The volumetric heat transfer coefficient of faba bean seeds varieties Giza 716, Giza 843 and Giza 3 mohsen and lentil seeds varieties (Sina 1), (Giza 9) and (Giza 370) Conclusion: Determine some physical properties and thermal properties of local varieties of legume seeds (faba beans and lentil) at different levels of moisture contents and temperatures. To find out mathematical relationships between the studied thermal properties and the seeds moisture content and temperature.