What appears to be another good description of the problem is at:

Baking" Magnetic Tape To Overcome The "Sticky-Shed" Syndrome

A reasonable explanation of what the common problem is and what causes it is given.

There are also comments on what kind(s) of ovens to use (and what not to use), and on currently accepted temperatures.

It may be noted that this article also mentions the "lubricant migration" difficulty that sometimes also occurs with old tapes, how to tell the difference, and what to do about it.

Not mentioned in this or the preceding article linked by GUEST is the loss of plasticizer, causing embrittlement of the carrier tape. Plastics of the kinds used on more recent tapes include a fairly volatile component that, in this case, makes the plastic more flexible, and the plasticizer can also "evaporate." No accepted remedy has been seen, so you can ignore the possibility or look up some appropriate language references (probably colloquial) for when you run into it. Usually other problems intervene before this would be an expected problem.

John