I'm not so sure they would dry faster because the moisture needs to evaporate in order to dry. The food saver would keep them in the condition you in which you placed them in the container. They need to have air circulating around them to dry, a dehydrator with just a fan setting would be good.
The food saver would be good for storing leftover fondant or frosting though!
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I use my foodsaver for storing my fondant and keeping it moist not drying it out so I'd say find a dryer...also I can tell you I wanted a food saver so bad and turned down a remote start on my car last year for the foodsaver and I rarely use it and the supplies are kinda pricey...I now wish I would have gotten the remote start...just my opinion though.
HTH reasons to own a food saver:
I buy sour cream, buttermilk, milk etc and vacuum seal it in wide mouth canning jars and it keeps for months.
I vacuum seal all my fondant, gumpaste, cream cheese, etc in bags. I seal buttercream and royal icing in wide mouth jars.
I seal chocolate bars in bags.
I seal brown sugars in jars and canisters and it doesn't get hard.
I sealed cake circles in bags and I use them for decorating practice, moving cakes, and I can wash them and reuse them.
I get bushel baskets of fresh lemons, oranges and grapefruits from friends and seal the juice in one jar and pack the zest in another. I can remove some zest and re-vacuum it.
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