Impact of high-pressure processing on diffusion in polyethylene based on molecular dynamics simulation

Abstract

The impact of high-pressure processing (HPP) on dissusion of antioxidant butylated hydroxytoluene (BHT) in polyethylene (PE) was discussed via the molecular dynamics method. Furthermore, the glass transition temperatures (T_g), the accessible free volumes of PE and the diffusion coefficients of BHT in PE at different HPP treatments were calculated, and the diffusion trajectories of the BHT molecules in PE were also presented. Finally, the diffusion mechanism of BHT in PE under HPP was analyzed based on the aforementioned simulation results. The results show that the T_g of PE increases under high pressure while the fractional free volume (FFV) reduces, and the diffusion coefficient decreases with the pressure on the rise. The diffusion trajectories of BHT in PE under HPP indicate that the BHT molecules are trapped and slowly wriggle in a narrow path among PE molecular chains due to the extreme high pressure. However, the high temperature has an opposite effect on the diffusion behavior of BHT in PE compared with high pressure. As the temperature rises, the FFV of PE and the diffusion coefficient of BHT in PE are elevated. This study is helpful to the research of high-pressure food safety and packaging migration.