{"id":8830,"date":"2025-10-03T09:47:55","date_gmt":"2025-10-03T09:47:55","guid":{"rendered":"https:\/\/www.jymachinetech.com\/?p=8830"},"modified":"2026-06-04T02:58:43","modified_gmt":"2026-06-04T02:58:43","slug":"heat-sealing-guide-2025-technical-analysis-core-principles","status":"publish","type":"post","link":"https:\/\/www.jymachinetech.com\/fr\/heat-sealing-guide-2025-technical-analysis-core-principles\/","title":{"rendered":"Guide du thermoscellage 2025 : Analyse technique et principes fondamentaux"},"content":{"rendered":"<div data-page-id=\"JTLOdyjdCovt95xXe7Ocr4TbnHg\" data-lark-html-role=\"root\" data-docx-has-block-data=\"true\">\n<div class=\"ace-line ace-line old-record-id-VvV8dy5bzoP2CSxamwlctYnPneh\">\n<h2 data-start=\"153\" data-end=\"232\">Le guide de l'ing\u00e9nieur sur le thermoscellage dans l'emballage des bonbons : Une analyse technique<\/h2>\n<p><a href=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/gift-jeans-fashion-pack-157879-scaled.jpeg\" target=\"_blank\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/pexels-157879-800x445.jpeg\" height=\"445\" width=\"800\" class=\"alignnone wp-image-9423 size-large\" alt=\"Packaged gift box with ribbon on wooden surface, candy and biscuit production theme.\" title=\"Guide du thermoscellage 2025 : Analyse technique et principes fondamentaux\"  > <\/a><\/p>\n<p data-start=\"234\" data-end=\"570\">Le thermoscellage est plus qu'une simple application de chaleur et de pression sur des films plastiques. Dans la production de bonbons, il s'agit d'un <strong data-start=\"339\" data-end=\"371\">processus contr\u00f4l\u00e9 avec pr\u00e9cision<\/strong> ancr\u00e9 dans la physique des polym\u00e8res, la thermodynamique et la science des mat\u00e9riaux. L'objectif est de cr\u00e9er <strong data-start=\"463\" data-end=\"500\">joints \u00e9tanches \u00e0 l'air, fusionn\u00e9s au niveau mol\u00e9culaire<\/strong> qui prot\u00e8gent la fra\u00eecheur, garantissent la s\u00e9curit\u00e9 et maintiennent l'attrait du produit.<\/p>\n<p data-start=\"572\" data-end=\"846\">Ce guide fournit une <a title=\"Ing\u00e9nierie de l&#039;emballage de coussins : Analyse technique approfondie du Flow Wrapping\" href=\"https:\/\/www.jymachinetech.com\/fr\/pillow-packing-engineering-deep-technical-analysis-of-flow-wrapping\/\" target=\"_blank\" rel=\"noopener\" data-wpil-monitor-id=\"1617\">un cadre technique approfondi pour les ing\u00e9nieurs en emballage<\/a>Nous nous penchons sur la question de la thermoscellabilit\u00e9 des bonbons. Nous d\u00e9composons le thermoscellage des bonbons en <strong data-start=\"730\" data-end=\"749\">principes fondamentaux<\/strong>, permettant <strong data-start=\"760\" data-end=\"825\">la s\u00e9lection des mat\u00e9riaux, l'optimisation des processus et le d\u00e9pannage<\/strong><a title=\"Probl\u00e8mes courants sur une ligne de production de barres chocolat\u00e9es\" href=\"https:\/\/www.jymachinetech.com\/fr\/common-issues-on-a-candy-bar-production-line\/\" target=\"_blank\" rel=\"noopener\" data-wpil-monitor-id=\"1618\"> sur les lignes de production<\/a>.<\/p>\n<hr data-start=\"848\" data-end=\"851\" \/>\n<h2 data-start=\"853\" data-end=\"908\">De l'adh\u00e9sion \u00e0 la fusion mol\u00e9culaire dans l'emballage des bonbons<\/h2>\n<p data-start=\"910\" data-end=\"1148\">Le thermoscellage des emballages de bonbons n'est pas une adh\u00e9sion au niveau de la surface. Il s'agit d'une <strong data-start=\"981\" data-end=\"1013\">interdiffusion des cha\u00eenes de polym\u00e8res<\/strong> au niveau mol\u00e9culaire. La compr\u00e9hension de ce processus transforme l'\u00e9tanch\u00e9it\u00e9 d'un art \"bo\u00eete noire\" en un art \"bo\u00eete noire\". <strong data-start=\"1112\" data-end=\"1147\">sciences de l'ing\u00e9nieur pr\u00e9visibles<\/strong>.<\/p>\n<h3 data-start=\"1150\" data-end=\"1177\">Ce que couvre ce guide<\/h3>\n<ul data-start=\"1179\" data-end=\"1512\">\n<li data-start=\"1179\" data-end=\"1239\">\n<p data-start=\"1181\" data-end=\"1239\">La physique : transfert de chaleur et principes thermodynamiques.<\/p>\n<\/li>\n<li data-start=\"1240\" data-end=\"1311\">\n<p data-start=\"1242\" data-end=\"1311\">La science des mat\u00e9riaux : les propri\u00e9t\u00e9s des polym\u00e8res permettant la thermoscellabilit\u00e9.<\/p>\n<\/li>\n<li data-start=\"1312\" data-end=\"1375\">\n<p data-start=\"1314\" data-end=\"1375\">La trinit\u00e9 du processus : temp\u00e9rature, pression et temps de s\u00e9jour.<\/p>\n<\/li>\n<li data-start=\"1376\" data-end=\"1455\">\n<p data-start=\"1378\" data-end=\"1455\">Comparaison des technologies : soudure \u00e0 la barre chaude, par induction, par ultrasons et \u00e0 l'air chaud.<\/p>\n<\/li>\n<li data-start=\"1456\" data-end=\"1512\">\n<p data-start=\"1458\" data-end=\"1512\">D\u00e9pannage et d\u00e9fauts <a title=\"La science du sucr\u00e9 : Analyse technique de la production de bonbons mous 2025\" href=\"https:\/\/www.jymachinetech.com\/fr\/the-sweet-science-technical-analysis-of-soft-candy-production-2025\/\" target=\"_blank\" rel=\"noopener\" data-wpil-monitor-id=\"1619\">analyse des lignes de bonbons<\/a>.<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"1514\" data-end=\"1517\" \/>\n<h2 data-start=\"1519\" data-end=\"1545\">La physique fondamentale<\/h2>\n<h3 data-start=\"1547\" data-end=\"1583\">Transfert de chaleur dans l'emballage des bonbons<\/h3>\n<p data-start=\"1585\" data-end=\"1750\">La conduction est le mode de transfert d'\u00e9nergie le plus courant dans le thermoscellage des bonbons. <strong data-start=\"1659\" data-end=\"1682\">M\u00e2choires ou barres chauff\u00e9es<\/strong> contact direct avec les couches de film, ce qui transf\u00e8re l'\u00e9nergie au produit d'\u00e9tanch\u00e9it\u00e9.<\/p>\n<p data-start=\"1752\" data-end=\"1774\">D'autres m\u00e9thodes existent :<\/p>\n<ul data-start=\"1776\" data-end=\"2027\">\n<li data-start=\"1776\" data-end=\"1846\">\n<p data-start=\"1778\" data-end=\"1846\"><strong data-start=\"1778\" data-end=\"1797\">Etanch\u00e9it\u00e9 \u00e0 l'air chaud<\/strong>Transfert de chaleur par convection au moyen de jets d'air chauff\u00e9s.<\/p>\n<\/li>\n<li data-start=\"1847\" data-end=\"1939\">\n<p data-start=\"1849\" data-end=\"1939\"><strong data-start=\"1849\" data-end=\"1862\">Induction<\/strong>champs \u00e9lectromagn\u00e9tiques couches de feuilles conductrices de chaleur <a href=\"https:\/\/www.jymachinetech.com\/fr\/the-engineers-guide-to-flow-wrapping-core-technical-principles\/\" title=\"Le guide de l&#039;ing\u00e9nieur pour l&#039;emballage des flux : Principes techniques fondamentaux\" target=\"_blank\" rel=\"noopener\"  data-wpil-monitor-id=\"1656\">\u00e0 l'int\u00e9rieur des emballages de bonbons<\/a>.<\/p>\n<\/li>\n<li data-start=\"1940\" data-end=\"2027\">\n<p data-start=\"1942\" data-end=\"2027\"><strong data-start=\"1942\" data-end=\"1964\">Scellement par ultrasons<\/strong>Les vibrations \u00e0 haute fr\u00e9quence g\u00e9n\u00e8rent une chaleur de frottement localis\u00e9e.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"2029\" data-end=\"2137\">La conduction reste la norme industrielle pour les <strong data-start=\"2074\" data-end=\"2102\">flexible <\/strong><a title=\"10 meilleures marques de bonbons en Am\u00e9rique : Guide d&#039;expert sur la production de bonbons\" href=\"https:\/\/www.jymachinetech.com\/fr\/10-best-candy-brands-in-america-expert-guide-to-candy-production\/\" target=\"_blank\" rel=\"noopener\" data-wpil-monitor-id=\"1620\">l'emballage des bonbons en raison de sa fiabilit\u00e9<\/a> et la simplicit\u00e9.<\/p>\n<p data-start=\"2029\" data-end=\"2137\"><img decoding=\"async\" class=\"alignnone\" title=\"Guide du thermoscellage 2025 : Analyse technique et principes fondamentaux\" src=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/unsplash-39mlECY8VkU-1024x768.jpg\" alt=\"Guide du thermoscellage 2025 : Analyse technique et principes fondamentaux\" width=\"1024\" height=\"768\" \/><\/p>\n<h3 data-start=\"2139\" data-end=\"2167\">Principes thermodynamiques<\/h3>\n<p data-start=\"2169\" data-end=\"2210\">Deux temp\u00e9ratures r\u00e9gissent le comportement des polym\u00e8res :<\/p>\n<ul data-start=\"2212\" data-end=\"2405\">\n<li data-start=\"2212\" data-end=\"2310\">\n<p data-start=\"2214\" data-end=\"2310\"><strong data-start=\"2214\" data-end=\"2252\">Temp\u00e9rature de transition vitreuse (Tg) :<\/strong> Point o\u00f9 les cha\u00eenes de polym\u00e8res amorphes gagnent en mobilit\u00e9.<\/p>\n<\/li>\n<li data-start=\"2311\" data-end=\"2405\">\n<p data-start=\"2313\" data-end=\"2405\"><strong data-start=\"2313\" data-end=\"2342\">Temp\u00e9rature de fusion (Tm) :<\/strong> Le point o\u00f9 <a href=\"https:\/\/www.jymachinetech.com\/fr\/how-cotton-candy-in-the-bag-stays-fresh-the-hidden-science-revealed\/\" title=\"Comment la barbe \u00e0 papa en sachet reste fra\u00eeche : La science cach\u00e9e r\u00e9v\u00e9l\u00e9e\" target=\"_blank\" rel=\"noopener\"  data-wpil-monitor-id=\"1659\">les r\u00e9gions cristallines fondent en un \u00e9tat visqueux<\/a>.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"2407\" data-end=\"2534\">Pour les emballages de bonbons, l'interface du scellant doit \u00eatre sup\u00e9rieure \u00e0 <strong data-start=\"2461\" data-end=\"2482\">Tg ou approcher Tm<\/strong> pour permettre la mobilit\u00e9 et l'interdiffusion des cha\u00eenes de polym\u00e8res.<\/p>\n<hr data-start=\"2536\" data-end=\"2539\" \/>\n<h2 data-start=\"2541\" data-end=\"2563\">La danse mol\u00e9culaire<\/h2>\n<p data-start=\"2565\" data-end=\"2628\">\u00c0 temp\u00e9rature ambiante, les cha\u00eenes de polym\u00e8res sont statiques. Lorsqu'elles sont chauff\u00e9es :<\/p>\n<ol data-start=\"2630\" data-end=\"2859\">\n<li data-start=\"2630\" data-end=\"2679\">\n<p data-start=\"2633\" data-end=\"2679\">Cha\u00eenes <strong data-start=\"2640\" data-end=\"2659\">se d\u00e9rouler et se d\u00e9placer<\/strong> \u00e0 l'interface.<\/p>\n<\/li>\n<li data-start=\"2680\" data-end=\"2753\">\n<p data-start=\"2683\" data-end=\"2753\">Cha\u00eenes des couches oppos\u00e9es <strong data-start=\"2711\" data-end=\"2727\">interdiffuse<\/strong>formant des enchev\u00eatrements.<\/p>\n<\/li>\n<li data-start=\"2754\" data-end=\"2859\">\n<p data-start=\"2757\" data-end=\"2859\">Apr\u00e8s refroidissement, les cha\u00eenes <strong data-start=\"2778\" data-end=\"2824\">s'enfermer dans une structure coh\u00e9sive et monolithique<\/strong>Le produit est ensuite plac\u00e9 dans un sac \u00e0 dos, ce qui permet de cr\u00e9er un joint solide et \u00e9tanche \u00e0 l'air.<\/p>\n<\/li>\n<\/ol>\n<p data-start=\"2861\" data-end=\"2984\">Dans le cas des polym\u00e8res semi-cristallins, la recristallisation renforce encore la liaison, ce qui garantit la fra\u00eecheur des bonbons et leur stabilit\u00e9 en rayon.<\/p>\n<hr data-start=\"2986\" data-end=\"2989\" \/>\n<h2 data-start=\"2991\" data-end=\"3025\">Science des mat\u00e9riaux des films de bonbons<\/h2>\n<h3 data-start=\"3027\" data-end=\"3063\">Qu'est-ce qui rend un film thermoscellable ?<\/h3>\n<p data-start=\"3065\" data-end=\"3208\">Un film thermoscellable doit \u00eatre <strong data-start=\"3094\" data-end=\"3111\">thermoplastique<\/strong>Les thermodurcissables et les \u00e9lastom\u00e8res ne conviennent pas. Les thermodurcissables et les \u00e9lastom\u00e8res ne conviennent pas.<\/p>\n<h3 data-start=\"3210\" data-end=\"3261\">Polym\u00e8res thermoscellables courants dans l'emballage des bonbons<\/h3>\n<div class=\"_tableContainer_1rjym_1\">\n<div class=\"group _tableWrapper_1rjym_13 flex w-fit flex-col-reverse\" tabindex=\"-1\">\n<table class=\"w-fit min-w-(--thread-content-width)\" data-start=\"3263\" data-end=\"3953\">\n<thead data-start=\"3263\" data-end=\"3336\">\n<tr data-start=\"3263\" data-end=\"3336\">\n<th data-start=\"3263\" data-end=\"3273\" data-col-size=\"sm\">Polym\u00e8re<\/th>\n<th data-start=\"3273\" data-end=\"3293\" data-col-size=\"sm\">Temp\u00e9rature d'\u00e9tanch\u00e9it\u00e9 (\u00b0C)<\/th>\n<th data-start=\"3293\" data-end=\"3309\" data-col-size=\"sm\">R\u00e9sistance du joint<\/th>\n<th data-start=\"3309\" data-end=\"3319\" data-col-size=\"sm\">Clart\u00e9<\/th>\n<th data-start=\"3319\" data-end=\"3336\" data-col-size=\"md\">Utilisation des bonbons<\/th>\n<\/tr>\n<\/thead>\n<tbody data-start=\"3409\" data-end=\"3953\">\n<tr data-start=\"3409\" data-end=\"3478\">\n<td data-start=\"3409\" data-end=\"3416\" data-col-size=\"sm\">LDPE<\/td>\n<td data-start=\"3416\" data-end=\"3426\" data-col-size=\"sm\">105-150<\/td>\n<td data-start=\"3426\" data-end=\"3433\" data-col-size=\"sm\">Bon<\/td>\n<td data-start=\"3433\" data-end=\"3440\" data-col-size=\"sm\">Bon<\/td>\n<td data-start=\"3440\" data-end=\"3478\" data-col-size=\"md\">Sacs \u00e0 bonbons g\u00e9n\u00e9raux, emballages souples<\/td>\n<\/tr>\n<tr data-start=\"3479\" data-end=\"3555\">\n<td data-start=\"3479\" data-end=\"3487\" data-col-size=\"sm\">LLDPE<\/td>\n<td data-start=\"3487\" data-end=\"3497\" data-col-size=\"sm\">115-160<\/td>\n<td data-start=\"3497\" data-end=\"3509\" data-col-size=\"sm\">Excellent<\/td>\n<td data-start=\"3509\" data-end=\"3516\" data-col-size=\"sm\">Bon<\/td>\n<td data-start=\"3516\" data-end=\"3555\" data-col-size=\"md\">Lignes \u00e0 grande vitesse, collage \u00e0 chaud n\u00e9cessaire<\/td>\n<\/tr>\n<tr data-start=\"3556\" data-end=\"3628\">\n<td data-start=\"3556\" data-end=\"3561\" data-col-size=\"sm\">PP<\/td>\n<td data-start=\"3561\" data-end=\"3571\" data-col-size=\"sm\">160-210<\/td>\n<td data-start=\"3571\" data-end=\"3578\" data-col-size=\"sm\">Bon<\/td>\n<td data-start=\"3578\" data-end=\"3590\" data-col-size=\"sm\">Excellent<\/td>\n<td data-start=\"3590\" data-end=\"3628\" data-col-size=\"md\">Sachets de bonbons de qualit\u00e9 sup\u00e9rieure, emballages rigides<\/td>\n<\/tr>\n<tr data-start=\"3629\" data-end=\"3741\">\n<td data-start=\"3629\" data-end=\"3635\" data-col-size=\"sm\">PET<\/td>\n<td data-start=\"3635\" data-end=\"3645\" data-col-size=\"sm\">240-260<\/td>\n<td data-start=\"3645\" data-end=\"3677\" data-col-size=\"sm\">M\u00e9diocre (couche d'\u00e9tanch\u00e9it\u00e9 n\u00e9cessaire)<\/td>\n<td data-start=\"3677\" data-end=\"3689\" data-col-size=\"sm\">Excellent<\/td>\n<td data-start=\"3689\" data-end=\"3741\" data-col-size=\"md\">Couche ext\u00e9rieure structurelle pour films de confiserie lamin\u00e9s<\/td>\n<\/tr>\n<tr data-start=\"3742\" data-end=\"3833\">\n<td data-start=\"3742\" data-end=\"3748\" data-col-size=\"sm\">PVC<\/td>\n<td data-start=\"3748\" data-end=\"3758\" data-col-size=\"sm\">120-180<\/td>\n<td data-start=\"3758\" data-end=\"3769\" data-col-size=\"sm\">Mod\u00e9r\u00e9<\/td>\n<td data-start=\"3769\" data-end=\"3781\" data-col-size=\"sm\">Excellent<\/td>\n<td data-start=\"3781\" data-end=\"3833\" data-col-size=\"md\">Utilisation en d\u00e9clin ; parfois pour des emballages de bonbons fantaisie<\/td>\n<\/tr>\n<tr data-start=\"3834\" data-end=\"3953\">\n<td data-start=\"3834\" data-end=\"3854\" data-col-size=\"sm\">Ionom\u00e8re (Surlyn\u00ae)<\/td>\n<td data-start=\"3854\" data-end=\"3863\" data-col-size=\"sm\">90-130<\/td>\n<td data-start=\"3863\" data-end=\"3875\" data-col-size=\"sm\">Excellent<\/td>\n<td data-start=\"3875\" data-end=\"3887\" data-col-size=\"sm\">Excellent<\/td>\n<td data-start=\"3887\" data-end=\"3953\" data-col-size=\"md\">Thermoscellage \u00e0 travers la contamination, paquets de chocolat de haute qualit\u00e9<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<h3 data-start=\"3955\" data-end=\"3988\">Architecture des films multicouches<\/h3>\n<p data-start=\"3990\" data-end=\"4074\">L'emballage des bonbons utilise souvent <strong data-start=\"4017\" data-end=\"4051\">films co-extrud\u00e9s ou lamin\u00e9s<\/strong> pour combiner les propri\u00e9t\u00e9s :<\/p>\n<ul data-start=\"4076\" data-end=\"4424\">\n<li data-start=\"4076\" data-end=\"4119\">\n<p data-start=\"4078\" data-end=\"4119\"><strong data-start=\"4078\" data-end=\"4094\">Couche d'impression :<\/strong> Graphiques de haute qualit\u00e9.<\/p>\n<\/li>\n<li data-start=\"4120\" data-end=\"4214\">\n<p data-start=\"4122\" data-end=\"4214\"><strong data-start=\"4122\" data-end=\"4140\">Couche barri\u00e8re :<\/strong> EVOH ou des films m\u00e9tallis\u00e9s pour emp\u00eacher la p\u00e9n\u00e9tration de l'oxyg\u00e8ne, de l'humidit\u00e9 ou de la lumi\u00e8re.<\/p>\n<\/li>\n<li data-start=\"4215\" data-end=\"4281\">\n<p data-start=\"4217\" data-end=\"4281\"><strong data-start=\"4217\" data-end=\"4241\">Couche Bulk\/Strength :<\/strong> Nylon ou PET pour la r\u00e9sistance \u00e0 la perforation.<\/p>\n<\/li>\n<li data-start=\"4282\" data-end=\"4329\">\n<p data-start=\"4284\" data-end=\"4329\"><strong data-start=\"4284\" data-end=\"4298\">Couche de cravate :<\/strong> Lier des polym\u00e8res incompatibles.<\/p>\n<\/li>\n<li data-start=\"4330\" data-end=\"4424\">\n<p data-start=\"4332\" data-end=\"4424\"><strong data-start=\"4332\" data-end=\"4350\">Couche d'\u00e9tanch\u00e9it\u00e9 :<\/strong> Polym\u00e8re \u00e0 bas point de fusion comme le LLDPE ou l'ionom\u00e8re pour un thermoscellage optimal.<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"4426\" data-end=\"4429\" \/>\n<h2 data-start=\"4431\" data-end=\"4488\">La trinit\u00e9 du processus : Temp\u00e9rature, pression, temps de s\u00e9jour<\/h2>\n<p><a href=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/pexels-45238.jpeg\" target=\"_blank\"><img decoding=\"async\" class=\"alignnone wp-image-9425 size-large\" title=\"Guide du thermoscellage 2025 : Analyse technique et principes fondamentaux\" src=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/pexels-45238-800x534.jpeg\" alt=\"Guide du thermoscellage 2025 : Analyse technique et principes fondamentaux\" width=\"800\" height=\"534\" \/><\/a><\/p>\n<p data-start=\"4490\" data-end=\"4545\">La qualit\u00e9 des phoques d\u00e9pend de trois variables interd\u00e9pendantes :<\/p>\n<ol data-start=\"4547\" data-end=\"4828\">\n<li data-start=\"4547\" data-end=\"4639\">\n<p data-start=\"4550\" data-end=\"4639\"><strong data-start=\"4550\" data-end=\"4566\">Temp\u00e9rature :<\/strong> <a href=\"https:\/\/www.jymachinetech.com\/fr\/secrets-revealed-how-elite-biscuit-supply-chain-masters-dominate-the-cookie-industry\/\" title=\"Secrets r\u00e9v\u00e9l\u00e9s : Comment les ma\u00eetres de la cha\u00eene d&#039;approvisionnement des biscuits d&#039;\u00e9lite dominent l&#039;industrie du biscuit\" target=\"_blank\" rel=\"noopener\"  data-wpil-monitor-id=\"1660\">Activation de la cha\u00eene de polym\u00e8res<\/a> mobilit\u00e9. Doit rester dans la fen\u00eatre de scellement.<\/p>\n<\/li>\n<li data-start=\"4640\" data-end=\"4734\">\n<p data-start=\"4643\" data-end=\"4734\"><strong data-start=\"4643\" data-end=\"4656\">Pression :<\/strong> Assure un contact intime, \u00e9limine l'air emprisonn\u00e9 et favorise l'interdiffusion.<\/p>\n<\/li>\n<li data-start=\"4735\" data-end=\"4828\">\n<p data-start=\"4738\" data-end=\"4828\"><strong data-start=\"4738\" data-end=\"4753\">Temps d'attente :<\/strong> Dur\u00e9e de l'application de la chaleur et de la pression ; permet un enchev\u00eatrement complet de la cha\u00eene.<\/p>\n<\/li>\n<\/ol>\n<p data-start=\"4830\" data-end=\"5003\">L'ajustement d'un param\u00e8tre n\u00e9cessite des changements compensatoires dans d'autres. Par exemple, <strong data-start=\"4908\" data-end=\"4936\">des vitesses plus \u00e9lev\u00e9es pour les lignes de confiserie<\/strong> raccourcir le temps d'attente, ce qui n\u00e9cessite <strong data-start=\"4971\" data-end=\"5002\">des temp\u00e9ratures de scellement plus \u00e9lev\u00e9es<\/strong>.<\/p>\n<hr data-start=\"5005\" data-end=\"5008\" \/>\n<h2 data-start=\"5010\" data-end=\"5053\">Technologies de thermoscellage dans les lignes de confiserie<\/h2>\n<div class=\"_tableContainer_1rjym_1\">\n<div class=\"group _tableWrapper_1rjym_13 flex w-fit flex-col-reverse\" tabindex=\"-1\">\n<table class=\"w-fit min-w-(--thread-content-width)\" data-start=\"5055\" data-end=\"5701\">\n<thead data-start=\"5055\" data-end=\"5142\">\n<tr data-start=\"5055\" data-end=\"5142\">\n<th data-start=\"5055\" data-end=\"5068\" data-col-size=\"sm\">Technologie<\/th>\n<th data-start=\"5068\" data-end=\"5080\" data-col-size=\"sm\">Principe<\/th>\n<th data-start=\"5080\" data-end=\"5101\" data-col-size=\"sm\">Mat\u00e9riaux appropri\u00e9s<\/th>\n<th data-start=\"5101\" data-end=\"5109\" data-col-size=\"sm\">Vitesse<\/th>\n<th data-start=\"5109\" data-end=\"5124\" data-col-size=\"sm\">Co\u00fbt du capital<\/th>\n<th data-start=\"5124\" data-end=\"5142\" data-col-size=\"md\">Utilisation de la ligne de bonbons<\/th>\n<\/tr>\n<\/thead>\n<tbody data-start=\"5227\" data-end=\"5701\">\n<tr data-start=\"5227\" data-end=\"5347\">\n<td data-start=\"5227\" data-end=\"5254\" data-col-size=\"sm\">Hot Bar \/ Contact direct<\/td>\n<td data-start=\"5254\" data-end=\"5267\" data-col-size=\"sm\">Conduction<\/td>\n<td data-start=\"5267\" data-end=\"5289\" data-col-size=\"sm\">La plupart des thermoplastiques<\/td>\n<td data-start=\"5289\" data-end=\"5302\" data-col-size=\"sm\">Faible-Moyen<\/td>\n<td data-start=\"5302\" data-end=\"5308\" data-col-size=\"sm\">Faible<\/td>\n<td data-start=\"5308\" data-end=\"5347\" data-col-size=\"md\">Barres chocolat\u00e9es, gommes, petits sachets<\/td>\n<\/tr>\n<tr data-start=\"5348\" data-end=\"5466\">\n<td data-start=\"5348\" data-end=\"5360\" data-col-size=\"sm\">Induction<\/td>\n<td data-start=\"5360\" data-end=\"5378\" data-col-size=\"sm\">Electromagn\u00e9tique<\/td>\n<td data-start=\"5378\" data-end=\"5406\" data-col-size=\"sm\">Bouchons de bonbons lamin\u00e9s<\/td>\n<td data-start=\"5406\" data-end=\"5413\" data-col-size=\"sm\">Haut<\/td>\n<td data-start=\"5413\" data-end=\"5422\" data-col-size=\"sm\">Moyen<\/td>\n<td data-start=\"5422\" data-end=\"5466\" data-col-size=\"md\">Barquettes de chocolat herm\u00e9tiques, bonbons de qualit\u00e9 sup\u00e9rieure<\/td>\n<\/tr>\n<tr data-start=\"5467\" data-end=\"5585\">\n<td data-start=\"5467\" data-end=\"5480\" data-col-size=\"sm\">Ultrasons<\/td>\n<td data-start=\"5480\" data-end=\"5498\" data-col-size=\"sm\">Chaleur de friction<\/td>\n<td data-start=\"5498\" data-end=\"5532\" data-col-size=\"sm\">Thermoplastiques rigides\/semi-rigides<\/td>\n<td data-start=\"5532\" data-end=\"5544\" data-col-size=\"sm\">Tr\u00e8s \u00e9lev\u00e9<\/td>\n<td data-start=\"5544\" data-end=\"5551\" data-col-size=\"sm\">Haut<\/td>\n<td data-start=\"5551\" data-end=\"5585\" data-col-size=\"md\">Plaquettes thermoform\u00e9es, plateaux de chocolat<\/td>\n<\/tr>\n<tr data-start=\"5586\" data-end=\"5701\">\n<td data-start=\"5586\" data-end=\"5596\" data-col-size=\"sm\">L'air chaud<\/td>\n<td data-start=\"5596\" data-end=\"5609\" data-col-size=\"sm\">Convection<\/td>\n<td data-start=\"5609\" data-end=\"5631\" data-col-size=\"sm\">La plupart des thermoplastiques<\/td>\n<td data-start=\"5631\" data-end=\"5645\" data-col-size=\"sm\">Moyenne-\u00e9lev\u00e9e<\/td>\n<td data-start=\"5645\" data-end=\"5654\" data-col-size=\"sm\">Moyen<\/td>\n<td data-start=\"5654\" data-end=\"5701\" data-col-size=\"md\">Sachets de bonbons multicouches, formes profil\u00e9es<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<hr data-start=\"5703\" data-end=\"5706\" \/>\n<h2 data-start=\"5708\" data-end=\"5743\">Int\u00e9grit\u00e9 des joints et d\u00e9pannage<\/h2>\n<h3 data-start=\"5745\" data-end=\"5769\">D\u00e9finition d'un bon scell\u00e9<\/h3>\n<ul data-start=\"5771\" data-end=\"6018\">\n<li data-start=\"5771\" data-end=\"5823\">\n<p data-start=\"5773\" data-end=\"5823\"><strong data-start=\"5773\" data-end=\"5786\">La force :<\/strong> <a href=\"https:\/\/www.jymachinetech.com\/fr\/the-science-of-refraction-a-technical-deep-dive-into-brix-testing\/\" title=\"La science de la r\u00e9fraction : Une plong\u00e9e technique dans les tests Brix\" target=\"_blank\" rel=\"noopener\"  data-wpil-monitor-id=\"1657\">Mesur\u00e9 par des tests de pelage<\/a> (ASTM F88).<\/p>\n<\/li>\n<li data-start=\"5824\" data-end=\"5907\">\n<p data-start=\"5826\" data-end=\"5907\"><strong data-start=\"5826\" data-end=\"5842\">Herm\u00e9tisme :<\/strong> Imperm\u00e9able \u00e0 l'air, \u00e0 l'humidit\u00e9 ou aux microbes (ASTM F1140, F1929).<\/p>\n<\/li>\n<li data-start=\"5908\" data-end=\"5964\">\n<p data-start=\"5910\" data-end=\"5964\"><strong data-start=\"5910\" data-end=\"5926\">Pelabilit\u00e9 :<\/strong> Ouverture facile contr\u00f4l\u00e9e pour les consommateurs.<\/p>\n<\/li>\n<li data-start=\"5965\" data-end=\"6018\">\n<p data-start=\"5967\" data-end=\"6018\"><strong data-start=\"5967\" data-end=\"5982\">Esth\u00e9tique :<\/strong> Des joints propres, uniformes et sans plis.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"6020\" data-end=\"6057\">D\u00e9fauts courants dans l'emballage des bonbons<\/h3>\n<div class=\"_tableContainer_1rjym_1\">\n<div class=\"group _tableWrapper_1rjym_13 flex w-fit flex-col-reverse\" tabindex=\"-1\">\n<table class=\"w-fit min-w-(--thread-content-width)\" data-start=\"6059\" data-end=\"6836\">\n<thead data-start=\"6059\" data-end=\"6114\">\n<tr data-start=\"6059\" data-end=\"6114\">\n<th data-start=\"6059\" data-end=\"6068\" data-col-size=\"sm\">D\u00e9faut<\/th>\n<th data-start=\"6068\" data-end=\"6084\" data-col-size=\"md\">Cause du processus<\/th>\n<th data-start=\"6084\" data-end=\"6101\" data-col-size=\"sm\">Cause mat\u00e9rielle<\/th>\n<th data-start=\"6101\" data-end=\"6114\" data-col-size=\"md\">Solutions<\/th>\n<\/tr>\n<\/thead>\n<tbody data-start=\"6171\" data-end=\"6836\">\n<tr data-start=\"6171\" data-end=\"6348\">\n<td data-start=\"6171\" data-end=\"6205\" data-col-size=\"sm\">Joint incomplet \/ fuites dans les canaux<\/td>\n<td data-start=\"6205\" data-end=\"6250\" data-col-size=\"md\">Temp\u00e9rature trop basse, temporisation trop courte, pression in\u00e9gale<\/td>\n<td data-start=\"6250\" data-end=\"6288\" data-col-size=\"sm\">Surface contamin\u00e9e, mauvais produit d'\u00e9tanch\u00e9it\u00e9<\/td>\n<td data-start=\"6288\" data-end=\"6348\" data-col-size=\"md\">Augmenter la temp\u00e9rature\/le refroidissement, nettoyer les m\u00e2choires, corriger le mat\u00e9riau<\/td>\n<\/tr>\n<tr data-start=\"6349\" data-end=\"6462\">\n<td data-start=\"6349\" data-end=\"6361\" data-col-size=\"sm\">Peeling faible<\/td>\n<td data-start=\"6361\" data-end=\"6398\" data-col-size=\"md\">Temp\u00e9rature, pression, temporisation insuffisantes<\/td>\n<td data-start=\"6398\" data-end=\"6422\" data-col-size=\"sm\">Polym\u00e8res incompatibles<\/td>\n<td data-start=\"6422\" data-end=\"6462\" data-col-size=\"md\">Ajuster le processus ou utiliser un produit d'\u00e9tanch\u00e9it\u00e9 appropri\u00e9<\/td>\n<\/tr>\n<tr data-start=\"6463\" data-end=\"6585\">\n<td data-start=\"6463\" data-end=\"6490\" data-col-size=\"sm\">Br\u00fblure \/ r\u00e9tr\u00e9cissement<\/td>\n<td data-start=\"6490\" data-end=\"6526\" data-col-size=\"md\">Temp\u00e9rature trop \u00e9lev\u00e9e, pression excessive<\/td>\n<td data-start=\"6526\" data-end=\"6554\" data-col-size=\"sm\">Polym\u00e8re \u00e0 faible r\u00e9sistance \u00e0 l'\u00e9tat fondu<\/td>\n<td data-start=\"6554\" data-end=\"6585\" data-col-size=\"md\">Diminuer la temp\u00e9rature, r\u00e9duire la pression<\/td>\n<\/tr>\n<tr data-start=\"6586\" data-end=\"6708\">\n<td data-start=\"6586\" data-end=\"6606\" data-col-size=\"sm\">D\u00e9collement du joint<\/td>\n<td data-start=\"6606\" data-end=\"6630\" data-col-size=\"md\">Surchauffe de la couche de liaison<\/td>\n<td data-start=\"6630\" data-end=\"6669\" data-col-size=\"sm\">Mauvaise plastification, incompatibilit\u00e9 des encres<\/td>\n<td data-start=\"6669\" data-end=\"6708\" data-col-size=\"md\">Utiliser des couches compatibles, contr\u00f4ler la temp\u00e9rature<\/td>\n<\/tr>\n<tr data-start=\"6709\" data-end=\"6836\">\n<td data-start=\"6709\" data-end=\"6732\" data-col-size=\"sm\">Rides \/ plis<\/td>\n<td data-start=\"6732\" data-end=\"6771\" data-col-size=\"md\">Tension in\u00e9gale du film, m\u00e2choires mal align\u00e9es<\/td>\n<td data-start=\"6771\" data-end=\"6800\" data-col-size=\"sm\">Inad\u00e9quation de la dilatation thermique<\/td>\n<td data-start=\"6800\" data-end=\"6836\" data-col-size=\"md\">Aligner les m\u00e2choires, \u00e9quilibrer la tension du film<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<hr data-start=\"6838\" data-end=\"6841\" \/>\n<h2 data-start=\"6843\" data-end=\"6884\">Conclusion : Une approche fond\u00e9e sur les principes<\/h2>\n<p data-start=\"6886\" data-end=\"7078\">La ma\u00eetrise du thermoscellage dans la production de bonbons n\u00e9cessite <strong data-start=\"6938\" data-end=\"6986\">comprendre la science qui sous-tend le processus<\/strong>. En int\u00e9grant <strong data-start=\"7003\" data-end=\"7062\">la physique des polym\u00e8res, le transfert de chaleur et la trinit\u00e9 des processus<\/strong>les ing\u00e9nieurs peuvent :<\/p>\n<ul data-start=\"7080\" data-end=\"7243\">\n<li data-start=\"7080\" data-end=\"7108\">\n<p data-start=\"7082\" data-end=\"7108\">Pr\u00e9voir les performances des joints<\/p>\n<\/li>\n<li data-start=\"7109\" data-end=\"7144\">\n<p data-start=\"7111\" data-end=\"7144\"><a href=\"https:\/\/www.jymachinetech.com\/fr\/batch-roller-guide-2025-technical-principles-performance-optimization\/\" title=\"Guide des rouleaux discontinus 2025 : Principes techniques et optimisation des performances\" target=\"_blank\" rel=\"noopener\"  data-wpil-monitor-id=\"1658\">Optimiser les lignes de confiserie \u00e0 grande vitesse<\/a><\/p>\n<\/li>\n<li data-start=\"7145\" data-end=\"7182\">\n<p data-start=\"7147\" data-end=\"7182\">R\u00e9duire les d\u00e9fauts et les d\u00e9chets mat\u00e9riels<\/p>\n<\/li>\n<li data-start=\"7183\" data-end=\"7243\">\n<p data-start=\"7185\" data-end=\"7243\">Garantir des joints coh\u00e9rents et herm\u00e9tiques pour la s\u00e9curit\u00e9 et la qualit\u00e9<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"7245\" data-end=\"7413\">UN <strong data-start=\"7247\" data-end=\"7275\">approche fond\u00e9e sur les principes<\/strong> Le scellage \u00e0 chaud n'est plus une devinette, c'est une r\u00e9alit\u00e9. <strong data-start=\"7322\" data-end=\"7384\">un processus fiable, efficace et scientifiquement contr\u00f4l\u00e9<\/strong> pour <a title=\"Guide ultime de la fabrication des bonbons chinois : De la tradition \u00e0 la production moderne\" href=\"https:\/\/www.jymachinetech.com\/fr\/ultimate-guide-to-chinese-candy-manufacturing-from-tradition-to-modern-production\/\" target=\"_blank\" rel=\"noopener\" data-wpil-monitor-id=\"1616\">production moderne de bonbons<\/a>.<\/p>\n<\/div>\n<\/div>\n<div><\/div>\n<div>\n<ul>\n<li class=\"whitespace-normal break-words\"><strong>ASTM F88 - M\u00e9thode de test de r\u00e9sistance des joints pour les mat\u00e9riaux de barri\u00e8res souples<\/strong> <a class=\"underline\" href=\"https:\/\/store.astm.org\/f0088_f0088m-21.html\" target=\"_blank\" rel=\"noopener\">https:\/\/store.astm.org\/f0088_f0088m-21.html<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>Normes d'emballage ASTM - Papier et emballage<\/strong> <a class=\"underline\" href=\"https:\/\/store.astm.org\/products-services\/standards-and-publications\/standards\/paper-standards-and-packaging-standards.html\" target=\"_blank\" rel=\"noopener\">https:\/\/store.astm.org\/products-services\/standards-and-publications\/standards\/paper-standards-and-packaging-standards.html<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>FDA Ingr\u00e9dients alimentaires et emballages<\/strong> <a class=\"underline\" href=\"https:\/\/www.fda.gov\/food\/food-ingredients-packaging\" target=\"_blank\" rel=\"noopener\">https:\/\/www.fda.gov\/food\/food-ingredients-packaging<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>Emballages et substances en contact avec les aliments (FCS) de la FDA<\/strong> <a class=\"underline\" href=\"https:\/\/www.fda.gov\/food\/food-ingredients-packaging\/packaging-food-contact-substances-fcs\" target=\"_blank\" rel=\"noopener\">https:\/\/www.fda.gov\/food\/food-ingredients-packaging\/packaging-food-contact-substances-fcs<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>Wiley Online Library - Mat\u00e9riaux d'\u00e9tanch\u00e9it\u00e9 dans les emballages alimentaires en plastique souple<\/strong> <a class=\"underline\" href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1002\/pts.2732\" target=\"_blank\" rel=\"noopener\">https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1002\/pts.2732<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>ScienceDirect - Thermoscellage de films polyol\u00e9fines Recherche<\/strong> <a class=\"underline\" href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0142941812001092\" target=\"_blank\" rel=\"noopener\">https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0142941812001092<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>BioResources - \u00c9valuation du thermoscellage dans l'emballage VFFS<\/strong> <a class=\"underline\" href=\"https:\/\/bioresources.cnr.ncsu.edu\/resources\/heat-sealing-evaluation-and-runnability-issues-of-flexible-paper-materials-in-a-vertical-form-fill-seal-packaging-machine\/\" target=\"_blank\" rel=\"noopener\">https:\/\/bioresources.cnr.ncsu.edu\/resources\/heat-sealing-evaluation-and-runnability-issues-of-flexible-paper-materials-in-a-vertical-form-fill-seal-packaging-machine\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>Wiley Online Library - Caract\u00e9risation du processus de thermosoudage<\/strong> <a class=\"underline\" href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1002\/app.53094\" target=\"_blank\" rel=\"noopener\">https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1002\/app.53094<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>Normes ISO sur les emballages (ISO\/TC 122)<\/strong> <a class=\"underline\" href=\"https:\/\/www.iso.org\/committee\/52040.html\" target=\"_blank\" rel=\"noopener\">https:\/\/www.iso.org\/committee\/52040.html<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>21 CFR Part 211 - Directives sur l'emballage des produits pharmaceutiques<\/strong> <a class=\"underline\" href=\"https:\/\/www.thefdagroup.com\/blog\/2015\/01\/overview-of-packaging-guidelines\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.thefdagroup.com\/blog\/2015\/01\/overview-of-packaging-guidelines\/<\/a><\/li>\n<\/ul>\n<\/div>\n<hr>\n<h3>Articles Connexes<\/h3>\n<ul>\n<li><a href=\"https:\/\/www.jymachinetech.com\/fr\/contamination-detection-core-principles-technologies-for-2025\/\" target=\"_blank\">D\u00e9tection de la contamination : Principes fondamentaux et technologies pour 2025<\/a><\/li>\n<li><a href=\"https:\/\/www.jymachinetech.com\/fr\/color-inspection-systems-2025-engineers-guide-to-core-principles\/\" target=\"_blank\">Syst\u00e8mes d'inspection de la couleur 2025 : Guide des principes fondamentaux \u00e0 l'intention des ing\u00e9nieurs<\/a><\/li>\n<li><a href=\"https:\/\/www.jymachinetech.com\/fr\/the-engineers-guide-to-flow-wrapping-core-technical-principles\/\" target=\"_blank\">Le guide de l'ing\u00e9nieur pour l'emballage des flux : Principes techniques fondamentaux<\/a><\/li>\n<li><a href=\"https:\/\/www.jymachinetech.com\/fr\/sugar-cooking-pot-engineering-guide-heat-transfer-process-control\/\" target=\"_blank\">Guide d'ing\u00e9nierie de la marmite \u00e0 sucre : Transfert de chaleur et contr\u00f4le des processus<\/a><\/li>\n<li><a href=\"https:\/\/www.jymachinetech.com\/fr\/product-category\/candy-machine\/gummy-candy-machine\/\" target=\"_blank\">Ligne de production de bonbons g\u00e9lifi\u00e9s<\/a><\/li>\n<li><a href=\"https:\/\/www.jymachinetech.com\/fr\/product-category\/bakery-equipment\/biscuit-machine\/\" target=\"_blank\">Ligne de production de biscuits<\/a><\/li>\n<li><a href=\"https:\/\/www.jymachinetech.com\/fr\/are-skittles-gluten-free\/\" target=\"_blank\">Les Skittles sont-ils sans gluten ? Guide complet 2026<\/a><\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Le guide de l'ing\u00e9nieur sur le thermoscellage dans l'emballage des bonbons : Analyse technique Le thermoscellage est plus qu'une simple application de chaleur et de pression sur des films plastiques. Dans la production de bonbons, il s'agit d'un processus contr\u00f4l\u00e9 avec pr\u00e9cision qui s'appuie sur la physique des polym\u00e8res, la thermodynamique et la science des mat\u00e9riaux. L'objectif est de cr\u00e9er des scell\u00e9s \u00e9tanches \u00e0 l'air, fusionn\u00e9s au niveau mol\u00e9culaire, qui prot\u00e8gent la fra\u00eecheur, garantissent la s\u00e9curit\u00e9 et [...]<\/p>","protected":false},"author":3,"featured_media":9425,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rank_math_title":"Heat Sealing Guide 2025: Technical Analysis &amp; Core Principles 2025","rank_math_description":"","footnotes":""},"categories":[221],"tags":[],"class_list":["post-8830","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gummy-production-line"],"_links":{"self":[{"href":"https:\/\/www.jymachinetech.com\/fr\/wp-json\/wp\/v2\/posts\/8830","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jymachinetech.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jymachinetech.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jymachinetech.com\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jymachinetech.com\/fr\/wp-json\/wp\/v2\/comments?post=8830"}],"version-history":[{"count":2,"href":"https:\/\/www.jymachinetech.com\/fr\/wp-json\/wp\/v2\/posts\/8830\/revisions"}],"predecessor-version":[{"id":11207,"href":"https:\/\/www.jymachinetech.com\/fr\/wp-json\/wp\/v2\/posts\/8830\/revisions\/11207"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jymachinetech.com\/fr\/wp-json\/wp\/v2\/media\/9425"}],"wp:attachment":[{"href":"https:\/\/www.jymachinetech.com\/fr\/wp-json\/wp\/v2\/media?parent=8830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jymachinetech.com\/fr\/wp-json\/wp\/v2\/categories?post=8830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jymachinetech.com\/fr\/wp-json\/wp\/v2\/tags?post=8830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}