On the pressure dependence of the viscosity of aqueous sugar solutions

New experimental data for the pressure dependence of the viscosity of aqueous solutions of different sugars are presented. Measurements were carried out with a gravity driven high pressure viscometer with a maximum pressure of 700 MPa. The influence of both concentration and temperature on the pressure dependence of the viscosity is considered. Next to the data, a viscosity model based on a suspension model is introduced and it is shown that it is able to predict the viscosity for sugar solutions in a broad parameter range, including pressure. It is demonstrated that the relative viscosity for varying sugar mass fraction at constant pressure coincides with the pressure-dependent relative viscosity for a fixed sugar mass fraction, suggesting that there are no structural changes occurring under pressure. A brief interpretation of the viscosity model is given.