dehydrating food with a vacuum chamber

I've been considering buying a food dehydrator, mostly for fruit, maybe some jerky. I know that a conventional food dehydrator can take a while, 12-24 hours. I'm curious, can I use a vacuum chamber to dehydrate the fruit instead? Will it take less time? I imagine that making raisins may be problematic as they have a sealed skin and would explode, but I don't think that would happen with banana or apple slices.