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In the context of this thesis, investigation of the browning effect of canned baked beans on an industrial scale and methods of preventing it was examined using citric acid, rosmarinic acid and potassium metabisulphite in various proportions, separately and together, as reaction inhibitors, were investigated.For this purpose, forty-two samples of canned white beans were produced, twenty-one in water and twenty-one in tomato sauce, which were divided into five groups of four samples and one control sample for each category respectively. Nothing has been added to the control sample in addition to the standard recipe, while the first group includes four samples of beans with the addition of citric acid of different content each (0.1%, 0.3%, 0.7% and 1%) and the second group four samples of beans with the addition of potassium metabisulphite at different concentrations each (0.1%, 0.3%, 0.7% and 1%). The third group includes four samples of beans with the addition of 0.1% citric acid in combination with potassium metabisulphite of different content each (0.1%, 0.3%, 0.7% and 1%), the fourth group includes four samples beans with the addition of 0.1% citric acid combined with rosmarinic acid of different concentrations each (0.1%, 0.3%, 0.7% and 1%) and finally the fifth group includes four samples with the addition of rosmarinic acid of different content each (0.1%, 0.3%, 0.7% and 1%). Then ten beans from each sample were washed and their color was measured with the help of X-RITE's VS3200 spectrophotometer. This was followed by photographing each sample and recording the results electronically in order to analyze the results statically.Based on the statistical analysis carried out, it was shown that the most effective inhibitor of non-enzymatic tarnishing during the production of the samples is potassium metabisulphite, leaving second the samples with the addition of 0.1% citric acid in combination with potassium metabisulphite of different content each. Finally, it was found that the samples containing citric acid, rosmarinic acid and also 0.1% citric acid in combination with rosmarinic acid of different content each, not only did not prevent the non-enzymatic browning reaction but on the contrary enhanced the dark color of the beans in final result.