What we did was to dehydrate our veggies in the sun, (tomatoes, onions, carrots, peas exct.) You cut the pieces as small or thin as possible, give them a quick blanch them in water with some chemical (will have to get the english word for it will post later) that prevents mould from forming, when dry you put in bag and vacuum seal it, with the onions we found you you could store them in a plastic drum or bucket, arter a 2 years they taste real good like onion chips. Most butchers around here do have facuum sealers, cause it is an expencive artical to buy a decent one try and source the use of one when you need to.
As far as i know vacuum dehydration is only used to remove water from oil, so you will have to experiment with it yourself to find out what specs your going to need and so forth. It looks like a real expencive proses, why not stick to something that is tried and tested, canning, air dry and sundried, smoked?
I don't want to "vacuum package", I want to vacuum dehydrate.
I agree with northern, er silent earth. If it was a viable way to dehydrate then the commercial companies would be doing it. As far as I can tell they all use freeze drying. Even if it can be done, apparently it's not too efficient. I am however always interested in a new way to clean a fish! Who knows, you may stumble on a new use for one that has great potential for something else.
