I buy, grow and dehydrate much of my food for emergencies and other reasons. I store some of the dried food in the freezer. This is the closest we can get to freeze-drying. One hundred pounds of corn kernels were stored this way each year from my garden. I defied anyone back then to tell the difference from fresher corn after the grain was rehydrated. Beans and other protein rich seeds work great this way too.
To the current issue:
I use O2 Absorbers and silica moisture absorbers in my bags, BUT, we have prepared these for the two stated uses. Though I am a fan, be careful as the FoodSaver bags will NOT keep out pantry moths. I lost 100 lbs of Hard Red Wheat as each bag was invaded by pantry moths. They bred until the long-term storage closet was full of them. I now seal on one bag and the wrap that in aluminum foil and reseal in a second bag. [Have tried just wrapping the vacuum seal bag in two layers of heavy [commercial foil] and that seems to work too. I place these in Gamma sealed food storage pails. [The moths have in recent years become a region wide problem.
The Food Saver bags are good; don't misunderstand me. The O2 absorbers do a great job, but they do not remove moisture, just O2, the main "killer of food freshness". . If you want to remove moisture get silica gel packets available at Amazon etc. I started with the silica gel a several years ago. Dry goods taste fresh and crisp. The O2 absorbers are an additional plus!!!