nonthermal


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nonthermal

(ˌnɒnˈθɜːməl)
adj
(General Physics) not producing or involving thermal energy
ThesaurusAntonymsRelated WordsSynonymsLegend:
Adj.1.nonthermal - not involving heat; "nonthermal luminescence"
caloric, thermal, thermic - relating to or associated with heat; "thermal movements of molecules"; "thermal capacity"; "thermic energy"; "the caloric effect of sunlight"
References in periodicals archive ?
Unfortunately for industry, many customers are looking for chemical-free disinfecting solutions such as UV light, ozone and nonthermal plasma.
Urinary tract effects after multifocal nonthermal irreversible electroporation of the kidney: acute and chronic monitoring by magnetic resonance imaging, intravenous urography and urinary cytology.
If the nonthermal line width of coronal emission lines represents [V.
sup][15],[16] The effect of microwave irradiation might be a combination of thermal effects, arising from the heating rate and nonthermal effects.
Nonthermal plasma--A tool for decontamination and disinfection.
Health code dictates that nonthermal dipper wells must be constantly running.
The nonthermal pressurized processing of these dips improves taste and food safety while delivering longer shelf life and clean label products that contain no artificial flavors, colors or ingredients," says Dara Schuster, director of innovation.
Recently, cold atmospheric or nonthermal plasma has been suggested as an alternative therapy for different types of cancers with promising results obtained in vitro [120,121] as well as in vivo [122,123].
However, newer technologies including nonthermal focused ultrasound, multipolar radiofrequency, and fractional radiofrequency with microneedling, and a 1064 nm diode laser also show some promise.
So, assuming the current effect in wheat germination and growth were induced by the low-power-microwave-radiofrequency irradiation is mostly nonthermal that induced germination and growth increase [14,15].
Early this week, the BIR ordered the use of nonthermal paper receipts by all establishments in the country.
Using nonthermal techniques to inactivate pathogenic bacteria on ready-to-eat and minimally processed fruits and vegetables is critical to ensure the safety of food products.