Does anyone know what temperature is best to use for moisture analysis of mayonnaise? We recently got a new microwave moisture analyzer but the supplier couldn't give a protocol. It can heat from 80 to 200 degrees Celcius. I've tried lower temperatures at high speed drying but the result is out of spec and the sample still looks wet. When I try 180 to 200 degrees C the result is closer to spec but the sample is burnt. Any suggestions?